Herb-y Nutty(Seed-y?) SD ×2
Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)
Tarragon Walnut SD with 40% Sprouted Durum
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 273 | 100 | 27 | 100 | 303 | 100 |
Sprouted Durum Flour | 120 | 40 | 120 | 39.60 | ||||
Whole Kamut Flour | 120 | 40 | 120 | 39.60 | ||||
Amaranth Flour | 60 | 20 | 60 | 19.80 | ||||
White Whole Wheat Flour (Starter) | 1.5 | 0.50 | ||||||
Whole Rye Flour (Starter) | 1.5 | 0.50 | ||||||
Hydration | 30 | 100 | 261 | 86.14 | ||||
Cold Water + Hot water | 231 | 84.62 | 27 | 100 | 261 | 86.14 | ||
Salt | 4 | 1.33 | 4 | 1.47 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.75 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 22.22 | ||||||
Levain | 60 | 21.98 | ||||||
Add-ins | 39 | 12.00 | 39 | 14.29 | 39 | 12.87 | ||
Toasted Walnuts | 36 | 12.00 | 36 | 13.19 | 36 | 11.88 | ||
Dried Tarragon | 3 | 1.00 | 3 | 1.10 | 3 | 0.99 | ||
Total | 614.5 | 225.09 | 60 | 222.22 | 614.5 | 202.81 | ||
Rosemary Edam Pumpkin Seed SD with 40% Sprouted Emmer
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 270 | 100 | 30 | 100 | 303 | 100 |
Sprouted Blue Emmer Flour | 120 | 40 | 120 | 39.60 | ||||
Whole Kamut Flour | 180 | 60 | 180 | 59.41 | ||||
White Whole Wheat Flour (Starter) | 1.5 | 0.50 | ||||||
Whole Rye Flour (Starter) | 1.5 | 0.50 | ||||||
Hydration | 33 | 100 | 303 | 100.00 | ||||
Water | 270 | 100.00 | 30 | 100 | 303 | 100.00 | ||
Salt | 4 | 1.33 | 4 | 1.48 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.78 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 20.00 | ||||||
Levain | 66 | 24.44 | ||||||
Add-ins | 58.5 | 12.00 | 58.5 | 21.67 | 58.5 | 19.31 | ||
Edam, Diced | 36 | 12.00 | 36 | 13.33 | 36 | 11.88 | ||
Toasted Pumpkin Seeds | 21 | 7.00 | 21 | 7.78 | 21 | 6.93 | ||
Dried Rosemary | 1.5 | 0.50 | 1.5 | 0.56 | 1.5 | 0.50 | ||
Total | 676 | 250.37 | 66 | 220.00 | 676 | 223.10 | ||
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
Sift out the bran from dough flour, reserve 27/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 4/4 hours (28/28.5°C).
Roughly combine all dough ingredients except for the nuts, seeds and cheese. For both bread, ferment for a total of 4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the reserved add-ins at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding in the fridge for 10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
Both loaves are quite complex in terms of flavour and texture. The first one is sweeter with the yellow grains and the vanilla aroma of tarragon, while the second has an additional salty note from the cheese. I might enjoy the latter a touch more. After all, it has got cheese.
____
Macau Portuguese-inspired salted cod fried rice
Egg & shiitake mushroom Zhajiang noodles with crispy peanuts
Minced lamb & pea biryani
Ancho chili spinach mushroom Edam enchiladas
Simple fried rice noodles with snap peas, Chinese sausages & marinated eggs
Chicken & mushroom fettuccine in creamy coconut sauce
Spicy lamb & leek gozleme
Comments
Elsie, great baking and cooking as always. Salivating here looking at the amazing foods. I'm not familiar with Spicy lamb & leek gozleme, but they too look delicious.
Benny
The gozleme was pretty killer :) It was bursting with flavor and there was lamb juice dripping out... It was't by any means traditional though. The filling was inspired by both Chinese stuffed bing and Indian paratha. I seasoned the caramelized lamb and leek with ground cumin, coriander, smoked paprika and asafoetida. The mixture was then spread onto a thinly rolled out leavened dough. It was folded over and pan fried to achieve a golden crust. I particularly like the contrast in texture between the crispy crust, chewy bread and tender lamb. Every time I make stuffed flat bread or buns, I shout to myself that I should make them way more often!
Glad you like the food! Thanks for the comment as always.
The breads look fantastic! The food as always is making me salivate.
Happy Baking.
Ian
Not everyone appreciates this kind of bread. There are quite a few people who judge bread by crumb size. To them, larger holes = better bread. Hopefully, they will learn to love other kinds of bread one day as they broaden their horizons. Why limit yourself to one when you can enjoy them all? It's a pity how whole grain bread gets such a bad reputation flavour-wise. If only people could stop purchasing commercial whole wheat bread made with rancid flour...
Thanks for the compliment! Happy baking and stay safe.
Delicious looking bread!
May I steal the recipe of your dough for the gozleme please? Oh that looks so good
The formula for the dough couldn't be simpler. It was a 65% hydration AP flour dough with 0.1% instant dry yeast and 0.5% salt. I roughly combined all the ingredients and let it rest for an hour. After that, it was manually mixed for around 3 minutes. Then, it was left to ferment overnight, around 8 hours (30°C). It almost tripled the next day as the weather was so hot... I gently shaped it into a ball, rolled it out and stuffed it as described in the comment above. For gozleme of this size, 70 g flour and 100 g lamb mince were used.
This week I've been experimenting with glutinous rice flour. I steamed some man tou made with 20% glutinous rice flour. This gave them a snowy white colour and a mochi-like texture. It'd probably extend their shelf life by improving moisture retention too. I think subbing a portion of glutinous rice flour for AP flour would be a nice upgrade to the gozleme dough.
Thanks for your comment, Hotbake! Glad to see you back. Hope you'd be savouring some gozleme soon :)
I've got 4 pounds of lamb shoulder chop the other day and besides my usual Moroccan lamb stew I want to make something like potstickers but you just gave me an even better idea.
I've used glutinous rice flour for mochi brownies(with straight raw flour in batter)and hokkaido milk buns( with a cooked tangzhong/mochi made of milk and sticky rice flour), I absolutely love the texture. Sounds like a promising experiment to me!
There're so many possibilities with lamb. Potstickers are by no means a bad idea. Why would you have to decide between the two when you've got 4 lbs of lamb? I couldn't think of a reason for giving up on either :) Actually, I made some zucchini lamb potstickers last week. I'm craving them again thanks to you!
It's brave of you to attempt making tangzhong with sticky rice flour. I tried it once and got quite frustrated. The mochi tangzhong loved my hands so much that it resisted parting with them... I'd rather stick to regular wheat flour tangzhong since then. I love mochi-textured baked goods too. Pao de queijo is one of my favorites among all. I haven't had much success replicating them at home though. Good luck with your mochi experiment!
The majority of the lamb shoulder and all of the bones goes to my Moroccan lamb stew?Which I usually made huge batches and freeze them! I think I'm definitely going to use the rest for the gozleme this time.
For mochi tangzhong, I've gone through my phase of soft bread addiction, so I developed some short cuts, to avoid handling the tangzhong directly without a mixer, right after cooking the mochi tangzhong and off the heat, pour cold milk/water in it, break it down with a spoon or whisk, that should cool it quite a bit, and when the temperature is cool enough just dump the flour, yeast and the rest of the ingredients in there, much easier to mix.
Nope. There is hardly room for 4 lbs of raw lamb, not to mention lamb stew made from that...
I used to practice a similar approach as you did: stir the rest of the dough water into the tangzhong right off the heat. It certainly made my life easier. However, now I've learnt a little more about starch gelatinization from my food chemistry course. If the hot paste was disturbed while cooling, gel formation would be disrupted. I ain't sure how significant the impact would be. Yet the gelling performance and thus the water holding capacity of the starch granules might be compromised to some degree. Guess we can't have our cake and eat it too :(
and i havent even looked at the plate specials yet! Oh my! I gotta go eat something fast and come back. Unfortunately I wish I had just one of your breads in my kitchen right now. Nuts! :)
Your sweet words definitely put a smile on my face :) The plate specials rarely reappear on the menu so enjoy them while they last! I've finished the last three slices of this batch of bread this morning so there is none left in my kitchen as well... A new loaf is almost ready to slice though. I bet there are some rye loaves sitting in your kitchen too.
for me. First time in along time no bread in kitchen or freezer! Yes, it can happen. We've been working in the garden and putting a fence up and time just flies by so quickly! So need to bake a quick loaf while the sourdough is fermenting. This cool spell weather is perfect for using the oven!
It only happened to me a few times that I ran out of bread. Now I usually plan ahead so that the tragedy wouldn't take place again. Nothing wrong with a quick yeasted loaf. Any loaf is better then no loaf :) Guess your garden must be blooming with all your hard work!
I'm so jealous of your cool weather! It can get to 33°C here and there's no sign of cooling down. I'm all wet every time I turn on the oven or stove.