8月 14, 2019
Prepare time: 1 day for sourdough , half day bulk ferment and folding, retard the dough approx. 8-12 hours.
Recipe
Sourdough (levain) | 60 gr. | starter prepared |
Artisan bread flour | 300 gr. | |
Water | 195 ml | |
Sea Salt | 6 gr. | |
Turmeric powder | 3 gr. | |
Utensil: Proofing Basket, scraper, Dough whisk
A Golden gorgeous loaf today. Adding turmeric to the dough is not only healthy, it makes the bread look nice too. This was using basic sourdough bread that needs a pinch Turmeric powder you easy found in kitchen.
Bakes into a beautiful color, crunchy crust , moist, spiced loaf. Prepare the sourdough one day before. feeding twice. Hand mix all ingredients in a dough except the salt. Rest around 2-3 hours for autolyse, sprinkle the salt in the first flow.
I mostly doing the way: folding 2 times in bulk > (divide) shape > retard the dough* in the basket 14 hours in fridge, then for next day for baking straight in the preheat oven 250°C for 35 mins with steam.
For this time i make a bit different (bulk) folding 3 times every 1-1.25 hours > shape > form in proofing basket with plastic cover for 2.5 hours at room temperature and bake in a preheat oven with steam.
What does "retarding the dough" mean? D. Monsborough from https://www.goodfood.com.au
Yeast is a single-celled organism that converts sugar into carbon dioxide, water and alcohol. It also produces enzymes that convert the starch in flour (polysaccharides) into simple sugars (monosaccharides) that are in turn converted into CO₂ and alcohol. Modern bread mixes contain bread improvers, such as the enzyme amylase, and malt to give the yeast something to eat while the enzymes work. If bakers don't want to add improvers, they can slow the fermentation to allow the yeast to create enough enzymes to convert the starch to sugar. Bakers do this by allowing the bread dough to ferment, forming it into loaves, then placing the unbaked loaves in a cooler. This is retarding the dough. Yeast is still active at low temperatures, but it works very, very slowly. While it is working, it also produces other organic compounds that give subtle aromas to the bread. You can do this at home. Make bread according to the recipe, form the loaves, place them on the tray, dust them with flour, and wrap them in plastic. Refrigerate overnight. Allow the loaves to rise again in a warm place until they double in size – about two hours – and bake according to the instructions.
7月 22, 2019
German type rye flour vs rye flour from US
Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough)
Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2
Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days
g/ml | Ingredients | Percentage |
10 ml | Warm (35°C) water | 50% |
10 g | rye flour | 50% |
g/ml | Ingredients | Percentage |
75 g | sour culture | 30% |
250 g | Roggenmehl 1370 (rye flour 1370) / US Rye flour | 100% |
162 ml | Water | 70% |
2.5 g | Malt (roggenmalt) | 1% |
3.75 g | Instant yeast /(7.5g Fresh Yeast) | 1.5% |
493g | in total |
1 | Mix the dough with all ingredients, Cover and ferment at room temperature until the dough has visibly expanded and shows broken bubbles on the surface, 30-40 minutes. | |
2 | take out the dough and roll it in ball shape, like in my video below, put it in well-floured proofing baskets. | |
3 | cover and proof for another 40-50 mins | |
4 | Turn it out and bake with a preheat oven 250°C with the baking surface in the middle bake on a pizza stone for 15mins ( in dutch oven take out the cover after 15 mins) , then reduce the temperature to 220°C and continue baking for 15 mins . Transfer to a rack and cool thoroughly before slicing. |
German type rye 1370 | US type rye |
flour is fine grinding | flour with some crushed grain |
color light brown | color medium brown |
hydration 70% | hydration 70% |
texture after bake: moist | texture after bake: good |
taste of flavor: good | taste of flavor : rich |
6月 27, 2019
Once you have the sourdough starter, you can ready to build a Levain for your bread dough.
Feed it 3 days in advance. (i like to feed it 3 days for a stronger stiff levain, specially in winter)
you can feed it for 2 days. click to download the time schedule with step by step and easy bake your sourdough bread!
6月 05, 2019
INGREDIENTS
4 cups 800-875g whole milkINSTRUCTIONS
INSTRUCTIONS
recipe credit: from https://www.valrhona-chocolate.com
5月 31, 2019
Gelatin used in food usually runs from 125 Bloom to 250 Bloom.
Add gelatin into other ingredient, first hydrate and soften it (called blooming) in cold liquid.
You can use the exciting gelatin sheet to converting into other gelatin grade if need.
following is the conversion formula allow us to use in different recipe.
example you have 5 g of silver grade 160 bloom want to convert to gold 200 bloom gelatin
160>200 bloom convert factor 1.12 =1.12 x 5 = 5.6g (5.6 g silver = 5 g 200 bloom gold grade)
if to exchange the covert from 200 > 160 bloom
0.89 x 5 =4.45g (4.45g gold = 5 g silver 160 bloom grade)
Gelatin grade | bloom strength | convert to bloom strength | covert factor |
Gold | 200 | 160 silver | 1.12 |
200 | 140 bronze | 1.19 | |
Silver | 160 | 200 gold | 0.89 |
160 | 140 bronze | 1.06 | |
Bronze | 140 | 200 gold | 0.83 |
140 | 160 silver | 0.93 |
Hydrate gelatin in cold water. Allow to set in cooler.
Melt gelatin. Allow to set and cut to scale as needed
5月 25, 2019
5月 16, 2019
Soft drinks are carbonated beverages with lot of sugar, color, flavor, and unknown E-number. But on a regular basis may also contribute to a higher risk of developing diabetes. The sweeteners and caramel coloring added to soft drinks, may decrease insulin sensitivity.
But we like Sparkling drink! Why don't make it by ourselves? Simple carbonated water and add some fresh fruit juice. zero calorie and healthy for your kids and family. And it is much cheaper to buy in super market. less that HK$7 per Ltr. iSi Twist'n Sparkle set included a 24 recipes, inspiration to make your own. Extra bottles are available for you to make more drink in fridge.
5月 08, 2019
Delivery service is resume for chilled and frozen items!
冷凍貨品恢貨送貨服務
4月 11, 2019
All Chilled and Frozen items are temporary not available for delivery, as the logistic company needs to organize their system. Store pick up only
We will resume this service as soon as possible.
由於物流公司需要更新配送系統,冷凍貨品暫時停止送貨,只限自取!
我們將盡快恢復此服務!
1月 22, 2019
Make a Home sprouted alfalfa seeds in only 5 days, great for sandwiches, salad and especially your home made sourdough bread.
What you need:
1 quarter Mason Jar
1 Mesh Sprouting lid
2 Tbps ( 24g) Alfalfa seeds (see all sprouting seeds)
500 ml Water
1. Soak alfalfa seed in 500ml water for overnight. Pic. 1
2. Drain all water off in the morning, invert the jar over a bowl at a angle, so that the air will be able circulate.Pic. 2- 3
3. Night time, after about 8 hours draining. Rinse with water and drain water off again. Pic. 4-5
4. Repeat rinse and drain every night between these 3 days.
5. 3th day Tiny sprouts should begin to form Pic. 6
6. Keep continue rinsing and draining for possible 2-3times daily.
7. Until sprouts have grown in 4 - 5 cm.
8. Drain water off and enjoy a freshly green salad or with bread.
1月 16, 2019
Einkorn is the oldest wheat known to scientists, and is considered man’s first wheat. The term einkorn is derived from the German language and interpreted to mean “single grain”. Einkorn wheat is known in taxonomy as either Triticum boeoticum (wild wheat)
Einkorn單粒小麥是一種遠古野生小麥,也是目前唯一非雜交品種,為2倍體AA(14個)染色體的麥種。在18,000多年前開始被人類種植。由於在Einkorn的莖上有單粒的麥,德文將其譯為「一粒(single grain)」。今天所有品種的麥種都是Einkorn野生麥的後裔。
Here is my test baking with using EinKorn flour, easy to mix and flavor is good. The texture is great too.
The color of EinKorn flour is light yellow. I will use sourdough starter instead instant yeast or fresh yeast for this test. See the result how good it is.
We already made the sourdough starter,(check this out if you haven't one) so now we make the leaven, and this “leaven” is ultimately what gets mixed into the dough. It’s made with a tablespoon of your active starter and a specific amount of flour and water. A tablespoon of starter might not seem like much, but you’ll be surprised at how quickly the yeasts in that tablespoon multiply and make the leaven bubbly!
1.5 Tbs spoon sourdough starter
50 g water
50 g Flour
Make the leaven at night time (or morning time if you want let's it sit for 6 hours) before you plan to mix the dough and leave it on the counter. By the next morning , it should be bubbly and smell slightly sour. You can test that it’s ready by dropping a spoonful into a cup of water; if it floats, it’s ready!
After you’ve mixed the leaven with the remaining flour and water, let it sit for at least 30 minutes or for up to four hours. During this time, the flour absorbs the water and becomes fully hydrated, which helps gluten formation during the next step. Enzymes in the flour also start to break down the starches into simpler sugars, which become food for the yeast and bacteria in the leaven and also make the bread more flavorful.
110 g The Leaven (above sourdough starter)
435 g Einkorn All purpose flour
350 ml Water
9 g Salt
After this resting step, mix in the salt. Salt is necessary for a flavorful bread, but can inhibit the activity during the autolyse step.
Proofing baskets support the shaped loaves during their final rise before baking. You can buy a proofing baskets that bakers use, sieve flour in the basket before you put the bread dough or you can simply use a canvas put in the mixing bowl or salad bowl. Use your fingers to rub the flour into the canvas, this is what will keep the dough from sticking.
Shaping Dough method see details>
Slow fermentation
This whole process, from mixing the initial dough to baking the bread, is a long, slow, drawn-out affair. You can do it in a day if you’re at home and feel like tinkering around in the kitchen for a few hours between rest and shaping the dough. In the recipe where you can pause and put the dough or the shaped loaves in the fridge overnight. This time in the fridge actually helps develop the flavors in the dough even more!
Here is my schedule:
Morning time prepare the leaven
I mix the dough around at night time 8 -9 pm, and wait for a 45-60 mins then shape the dough.
Put it in flouring basket for a hour and put it in fridge.
and bake it another morning around 10-11 am.
Proofing baskets - Banneton don’t need much maintenance. After you’re done baking, knock out any loose flour, can use the cleaning brush for cleaning out the flour or sticky dry dough, let them dry on the counter, and then store them on shelf. If you bake fairly frequently, you don’t need to wash the dishtowel — in fact, letting the flour build up will help prevent the dough from sticking. Keep an eye out for mold, though, and always let the cloths and the baskets dry thoroughly before storing them again.
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.