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Thursday, 22 June 2017

Sourdough Boule with 10% Spelt Flour 21 Jun 2017




I am happy to be able to bake an artisan bread without going through proper training class. Pardon me of my improper terminology used. I have to thank all the generous sharings by all the good bakers/bloggers. As most of the write ups are from the temperate countries, I have to make some adjustments to accommodate our tropical weather with frequent room temperature fluctuating around 30°C.

I'm starting to be intrigued by this fascinating bread making technique and its unpredictable outcome (for me at the moment). More readings, and more exploration awaits ... 😁


This is not a proper recipe. It is just my baking journal to share :)

Room temperature: 30~31°C

Starter Ingredients (76% hydration)
20g bread flour
14g water
10g natural yeast, 100% hydration

Dough Ingredients
125g unbleached bread flour
15g spelt flour
10g superfine wholegrain flour
95g water + 5g*

To be added 1 hour after combining the starter and the dough

8g water
3g fine salt

* this is just a suggested extra quantity for my next bake


Directions

1. Prepare starter and dough, allow to ferment and autolyse for 4 hours at room temperature.




2. Combine starter and dough. Stand for 1 hour at room temperature.




3. Mix salt and water. Combine with the dough.



4.  Start the 3 hour bulk fermentation at room temperaure of  about 30°C. Perform 4 sets of stretch and fold at interval of about 30 minutes for the first 90 minutes, and 1 hour later.


End of 3 hour bulk fermentation.


5. Retard at 9°C (fridge vegetable compartment) for overnight (15 hours).

6. After the 15 hour cold retardation, the bottom of the dough appeared to have quite a number of big and small air sac.

Thaw in room temperature for about 1 hour.


7..Sprinkle some flour over the dough and work top. Turn out the dough and shape into a ball. Rest for 15 minutes.



Fold into half with the help of a bench knife.

And another fold into a quadrant.

Use the bench knife to shape the dough into a ball. Let it rest for 15 minutes.


8. Flip over the dough, fold in the two sides to the centre,


Roll over from one of the open ends to the next, like a curled up amadilo 🔄

Shape into ball again.

Sprinkle some bread flour mixed with rice flour into the proofing basket.
 

Transfer the dough into the proofing basket with the seam-side facing up.

Cover with a towel and proof in room temperature for 3 hours.


End of 3-hour final proofing.

9. Transfer to the fridge to retard at 9°C for about 30 minutes. This is to facilitate scoring later.


9. Remove from basket and transfer to a parchment paper. Sprinkle a layer of flour over, and do the scoring.





10. Bake in a preheated rice cooker using "Steam" function for 25 minutes.



11. Transfer to a preheated oven immediately, and bake at middle rack for 8~10 minutes at 230°C, reduce to 210°C and bake for 15 minutes till golden.
The bread looked a little deflated during the transfer,

 but it will be inflated after a few minutes of heating.

  Let the bread stay in the oven for 5 minutes after the final 15-minute bake


12. End of baking :)

Cut the bread after it has cool down 😁






Salted Mung Bean Paste - Black Sesame Bun


I have to admit that this black sesame bun does not have an appealing colour. Dark grey is not a right colour associating with appetizing food. However, the bread tasted wonderfully in my mouth - the aroma of dark sesame seeds and salted mung bean paste came together so well. Don't judge the bun by its colour

In order to intensify the black colour of the black sesame seeds, I added bamboo charcoal powder to my second bake. Below was the picture of my first bake - without bamboo charcoal powder, the bread crumb appeared in a lighter grey colour.


Yield: 9 small buns
Bread weight: -
Raw dough weight: 460g
Appliances
Mayer MMBM12 breadmaker 面包机

Ingredients

Bread Dough

75g cold milk 冷牛奶
70g cold water 冷水
30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
15g rice bran/vegetable oil 米糠/植物油

205g unbleached bread flour 无漂白高筋面粉
25g  Superfine Wholegrain flour 超幼全麦/中筋面粉
20g roasted black sesame seeds 烤香黑芝麻
1/4 tsp bamboo charcoal powder, optional​ 竹炭粉,可省略

1/2 tsp instant dry yeast 即发酵母粉



Filling 
300g salted mung bean paste

Toppings
Some beaten egg & sesame seeds 蛋液和芝麻 做表面装饰


Directions:


1. Roast black sesame seeds in a preheated oven at 180°C for about 10 minutes,  or till fragrant.
Crush the warm sesame seeds in a plastic bag using a rolling pin. Or, you can grind the seeds in a food processor.



2. Mix bread flour, superfine wholegrain flour, black sesame seed powder, and bamboo charcoal powder in a bowl before adding to the bread pan.


3. Pour all the bread dough ingredients into the bread pan following the sequence listed. Transfer the bread pan to the bread maker.
I prefer to mix the flour ingredients together before adding to the bread pan.




Select "C-11" Ferment Dough function; and press "Start". The mixing, kneading and first fermentation will take 1 hour 30 minutes. As the dough would be performing​ overnight cold fermentation, the program would have to be terminated manually.


4. When the countdown timer reads "0:45", the kneading blade will rotate about 7 revolutions. Give the "Stop" button a long press to terminate the program manually.



Remove the dough from the bread pan, and transfer to a plastic bag lightly coated with oil. Tie a loose knot at the end.

Wrap with a second plastic bag, and keep in a mixing bowl covered with a lid. Squeeze out most of the air from both bags.


Keep in the fridge for overnight cold fermentation.


5. In the next day, take out the dough from the fridge 1 hour prior to shaping.  Remove the outer plastic bag, invert the dough, and let it thaw for about 1 hour.


6. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
 Divide the dough into 9 portions, about 51g each.



7. Roll up the individual dough and shape into ball by pulling down the side of the dough, and seal at the bottom.

Cover and rest for about 15 minutes.



8. Take a dough and roll out flat using a rolling pin.

 Flip over and place about 32g of salted mung bea paste in the centre.


Wrap up the dough and pinch to seal.


Cup your hand and briefly shape the dough into a ball. Lightly flatten the dough ball with your palm.


Make about 5 to 6 cut round the edge to create a flower pattern.



9. Place the dough onto a non-stick baking tray sprinkled with a thin layer of bread flour. 

Spray some water and let the dough proof in a closed oven for about 40 to 50 minutes, or when the dough almost double in size.





10. Remove the baking pan from the oven. Start to preheat the oven to 170° Celsius.


11. Apply a thin coat of egg wash over the surface of the dough.


Sprinkle some sesame seeds over the centre of the dough​.



12. Bake in a preheated oven at 170° Celsius, at the middle rack, for about 17 to 20  minutes.

End of baking.


13. Remove the bread from the oven, and allow to cool on a wire rack for 5 minutes.


My first attempt without adding bamboo charcoal powder. Both tasted equally nice :)