Hi folks! Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left and still contemplating whether to upgrade! So if you see no more activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page). So head over to our brand new club (group😝) at Bake the Talk! and hope we can help each other to be better bakers as we learn through exchanging ideas, techniques and of course recipes…see you there!
Sour Dough Bread
Adapted from Dan Lepard’s recipe
300g warm water
240g refreshed leaven
300g bread flour
200g wholemeal flour
1½ tsp sea salt
a little oil for greasing your bowls
rice flour for the towel
In a large bowl, whisk the water with the leaven. Next add the rest of the ingredients and mix to a soft, sticky dough, adding more flour or water if the dough as needed, then allow t to rest for 10 minutes, covered.
Lightly oil a large bowl and oil your hands. Transfer the dough into the oiled bowl and give it a few folds ending with the seams facing down. Leave it to rest for another 10 minutes and repeat the action two more more times, total 3 times. Add more oil to grease the bowl if needed. then cover and leave to proof for 2-3 hours until about 1.5 times more than the original size.
Dust a clean towel large enough to cover a large bowl with rice flour. Gently knead and shape the dough into a ball. Place the dough with the seam side up into the prepared bowl. Make sure you use a bowl large enough to accommodate the dough with room for expansion.
Keep the dough covered and allow a final rise until about 50% more than the original size
Heat the oven to 240°C/220°C fan/465°F/gas 9. Upturn the dough onto a greased tray and with a sharp knife, do a few cuts across the loaf. Bake for 30-40 minutes or until a very golden brown.
Yogurt loaf using natural yeast discards
300g Japanese Kobe Bread Flour
150g natural yeast discards (I used day 4 yeast discards)
50g milk (do not pour all in, reserve half)
1 egg (60g)
30g unsalted butter (soften)
1. Place all ingredients except butter into a stand mixer fixed with a dough hook.
2. Start kneading into a dough. If the dough is too dry, slowly add the reserved milk until a soft dough is formed. Knead until dough is smooth and pliable then add the butter. Continue kneading until dough pass the window pane test.
3. Remove and place on lightly floured work top and shape it into a boule. Transfer it on to a baking sheet and allow dough to rise to double it’s original size. Make a few cuts on the top about 1/2 inch deep. Spray with some water on the surface.
4. Spray some water into the oven to create some steam then place the dough in. Bake for 40-45 minutes at 200C until golden brown. Cover with foil if the bread browns too fast. Remove from oven, leave it to cool for a
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