Walnut Raisin Rye Sourdough

Another great rye recipe that you would love to bake everyday.

Walnut Raisin Rye Sourdough

280g    High Protein Flour

120g    Rye Flour

6g        Sugar

240g    Water

6g        Salt

120g    Rye Sourdough Starter

40g      Walnut  

40g      Raisin  

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic.

1. Mix in walnut and raisin, knead till they are evenly spread. 
2. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
3. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
4. After the first proving. Using a plastic cutter, cut into 4 pieces mold them into oval in shape.
5. On a baking tray lays with baking sheet, or oil the baking tray, let dough set for 2 hours, with a dry cloth cover them to prevent drying. Or keep them in the oven, put in a cup of hot water to moist the room.
6. After the 2nd proving, Spray water onto dough, sprinkle flour on it. Use a small blade to give one straight cut in the center and two slant cuts. 
7. Pre-heat oven 210°C. Spray water into oven, bake for 25 minutes.

Give give give away~

Yup, have been baking sourdough bread recently, trying out different recipes from the recipe book that my childhood San San mailed to me from Hong Kong. Awesome recipe book. Before I had this book, I searched high and low from internet, watching many youtube video clips that teaching how to bake sourdough, have tried many of the recipes they shared. 

I was happy initially at least I know how to bake sourdough, but not Gab, he doesn't like those recipes, he wants me to be able to bake sourdough bread like what we could get from bakery shop....

I told him those were baked by certified bakers, mommy is just starting to learn how to bake. He was sad and I was disappointing though. 

Then I received a parcel that mailed from Hong Kong, there a recipe book, Sourdough recipe book, couldn't wait to start baking those recipes. 

It started with teaching how to cultivate Apple Enzyme for Apple Sourdough Starter, I didn't want to do it as I have already gotten Happy Peter Sourdough Starter. Somehow, I tried. And it was a successful one, through my experiences of making sourdough starter, I knew the number days that it mentioned in the book, which I have to deduct 2 or 3 days, due to the temperature in Malaysia is rather humid and warm. And I am right! 

Even for the duration of proving a dough, I have to cut it shorter at least half of the time. And I am right again! 

Now I have tried quite many of them, also shared all the recipes I have tried in English, hope to bless those who are English ed. 

There are more to go, will slow down the pace of baking from now, get back to my normal sewing projects. 

Here are two sourdough bread fresh from the oven, giving to someone who loved sourdough bread.

Milky Sourdough Bun

This is another awesome sourdough recipe, Gab and I love this super soft buns. Try this!

Milky Sourdough Bun

360g    High Protein Flour

5g        Salt

11g      Sugar

162g    Water

72g      Milk

108g     Sourdough Starter

36g       Butter in room temperature

Beside starter and butter put first 5 ingredients in a mixing bowl, mix with slow speed till dough form, add in starter, continue kneading, when dough is form add in butter, knead for another 30 minutes. or till the dough is elastic and could make a nice thin layer.

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 4 to 5 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, lightly knead the dough.
4. Using a plastic cutter, cut into 9 pieces 
5. Knead them into small round dough.
6. Oil the baking tray, lightly press these small round dough. Let it set for 2 1/2 hours, with a dry cloth cover them to prevent drying. 
7. Pre-heat oven 210°C. Spray water into oven, bake for 14 minutes.

Le pain au levain

Le pain au levain  天然酵母吐司 

Sourdough Bread Recipe

350g   High Protein Flour
5g       Salt
8g      Sugar
200g    Water
105g    Sourdough starter

Beside starter put first 4 ingredients in a mixing bowl, mix with slow speed till dough form, add in starter, continue kneading for another 30 minutes. or till the dough is elastic. 

Press as much air out as possible. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 4 to 5 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 2 pieces 
5. Knead them into two round dough.
6. Oil the baking tin, put in the two dough side by side with slight gap between them allow space for proving. Let it set for 2 1/2 hours, with a dry cloth cover them to prevent drying. 
7. Pre-heat oven 180°C. Spray water into oven, bake for 10 minutes.
8. Turn 200°C bake for 10 minutes.
9. Turn to 210°C bake for 10 minutes.

Triple in size

Rye sourdough baguette

啊啊啊！看见洞洞了吗？那是一个好面包的必备条件。裸麦天然酵母长棍面包。 
裸麦面包散发一种朴素的香味，喜欢！
Take a closer look at those holes, one of the requirements of a good and well proved Rye sourdough baguette.
Love the smell!

Rye sourdough baguette

336g   High Protein Flour ( Bread Flour)

64g     Dark Rye Flour

4g       Sugar

240g   Water

8g       Salt

100g   Rye Sourdough Starter

First 3 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 12 pieces (@62g) mold them into round in shape.
5. On a baking tray lays with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
6. Spray water onto dough, sprinkle flour on it, using a blade to make a few slant cuts.
7. Pre-heat oven in 230°C. Spray water into oven, turn to 220°C bake for 20 minutes, 210°C for 10 minutes.

Pain Complet

Wholemeal Toast Sourdough Loaf

This sourdough wholemeal bread recipe is the best  and awesomest, Gab and I can't have enough of this. I am calculating the time needed for proving according to Malaysia temperature.

Ingredient A:

380 g   high protein flour
60g       wholemeal
8g         Sugar
240g     water

Ingredient B

5g         salt
100 g    sourdough starter

Optional

Oat     sufficient enough


Method:
1) Mix ingredient A in a stand mixer, mix till the dough formed.
2) Add ingredient B, continue to mix for another 25 minutes.
3) Form dough into a round ball, oil the mixing bowl or a large (9 x 14) plastic bag, seam side down, cover with plastic bag and keep in the oven for 1 hour. If you choose to use a large plastic bag, slide in the dough, tighten it with elastic band. let it rest for 1 hour.
1st proving~
4) take out the dough after 1 hour, knead lightly, then keep in the bowl again, cover well with plastic bag, and best to fasten with extra large elastic band, I use elastic band that is for sewing purpose, make a hood for this purpose. Put it into an oven.
Let it has the first proving for 6 -8  hours.
5) by this time, dough should be double or triple in size, take it out, to cut into 4 equal size doughs.
6) Shape them round. Get ready enough oat spread on a tray.
7) Spray water onto surface of one dough (do it one by one) not the seam side, put the smooth side on the tray to stick as much oat as possible.
8) Oil 2 baking tins. Roughly in L 7" x w 3.8" x H 4" measurement.
9) Arrange two doughs in far end in each container. Seam side down.
2nd proving
10) 2nd proving for 2- 3 hours. I will wait till 3 hours usually, you will get softer bread.
11) At the 2.30 hour, pre- the oven in 180°C for half hour.
12) Put in the two containers, spray the oven, bake for 10 minutes.
Adjust temperarure to 200°C bake 10 minute.
Adjust to 210°C, bake 10 minutes.

Tips:

Please don't try to put all ingredients at once like I am the smartest baker in the world, I did that and hence am convinced to do it according to instruction, put it ingredient B after the dough is form.

Sourdough impromptu

This is Happy Peter Sourdough Starter

It is fun to play around with flour to your sourdough, I did start Peter Sourdough starter with flour, then turned it into wholemeal sourdough starter, and recently it has becoming rye sourdough starter, as I am about to bake rye sourdough country bread.

Rye sourdough country bread

Now, waiting for the last rise - rye sourdough country bread with pine but and cranberry.

Rye Sourdough Country Bread

300g      High Protein Flour 
120g      Rye Flour 
6g          Sugar 
240g     Water 
6g         Salt 
120g     Rye sourdough starter 

40g      Pine nut 
40g      Cranberry

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic.

1. Mix in pine nut and Cranberries, knead the dough until all are evenly spread. 
2. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
3. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
4. Using a plastic cutter, cut into 6 pieces mold them into oval in shape.
5. On a baking tray lays with baking sheet, or oil the baking tray, let doughs set for 2 hours, with a dry cloth cover them to prevent drying. Or keep them in the oven, put in a cup of hot water to moist the room.
6. Spray water onto dough, sprinkle flour or sesame seeds on it. 
7. Pre-heat oven 210°C. Spray water into oven, bake for 25 minutes.

Mini-pain au levain 法式小餐包

Waah! Just can't keep it to myself, very nice! Don't play play! petit pain with butter and blueberry jam.

Mini-pain au levain recipe

340g   High Protein Flour
30g     Rye Flour'
30g     Wholemeal Flour
4g       Sugar
240g    Water
8g        Salt
100g    Sourdough Starter

First 5 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

Press as much air out as possible

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. Add in walnut chunk. 
4. Using a plastic cutter, cut into 12 pieces (@62g) mold them into round in shape.
5. On a baking tray lays with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
6. Spray water onto dough, sprinkle flour on it, using a blade to make a straight cut in the center.
7. Pre-heat oven 200°C. Spray water into oven, bake for 15 -17 minutes.

Triple the size

耶！搞定啦！

苹果天然酵母团已经搞定了，明天开始效劳！听说用水果天然酵母烘焙的面包特别香，等不急待！ 

欢迎大家参考苹果酵母的做法。

发酵两倍大后的教母团- 喜乐珍Joyful Jane apple sourdough starter.

Joyful Jane Apple sourdough starter

Joyful Jane Apple Sourdough Starter recipe (60% hydration)

With just:
half apple (any species)
500ml water
10g      sugar
A 500ml glass container

Washed and dice the apple, just take away seeds.
Mix well with sugar and water
Keep in a warm place between 30°-36°C temperature.

Find Thermomix Recipe of Joyful Jane Sourdough Starter

First day of apple enzyme

Shake once everyday to prevent apple cubes from drying.
On the 3rd and 4th days open the lid once to release gas.

Apple enzyme on the 3rd day

On the 4th day, the liquid appears to be whitish and more bubbles.
When you could smell apple fruity tea, or yogurt-like fermented aroma, that means the extraction is ready.
Strain the liquid with fabric strainer, take only 60g of the extract.
Keep the rest in fridge for future usage.

To prepare apple sourdough starter:

60g extract
100g bread flour

Mix well, keep in room temperature around 34°C.

Preparing apple sourdough starter, the 2nd day. (which is the 5th day)

In 2 to 4 hours, you will find that there are bubbles in the mixture, and it almost doubles in volume, you are near there. Here is the first add. You need to FEED IT another 3 MORE times.

Which means on the 5th day add in 48g of water + 80 g bread flour, mix well.

 On the 6th day, add in 48g water + 80g bread flour, mix well. This time it will double in volume.

On the 7th day, add in 48g water + 80g bread flour, mix well.
By then, sourdough starter could be able to produce nice alcohol aroma. And it will triple in size!!

Now, Joyful Jane is ready to make bread!

Apple sourdough on the 6th day

On the 7th day Joyful Jane Sourdough starter is on the move!! Triple in size! 

Look!Wasai! Apple sourdough doubles in volume! I'm gonna name it Joyful Jane! 看！哇塞！苹果天然酵母团膨胀两倍大了！我要命它为喜乐珍， Joyful Jane!

啊，来啊！来啊！

啊，来啊！来啊！

我的银马舞动着

我开始发觉"一个苹果做面包"里的烘焙食谱除了分量小，简单，文字解释容易明白，另外教导烘焙方式小心，细腻。。。我太喜欢这本食谱。
昨天下午拿起前天买的 full script papers, 把烘制过的食谱拼排式的用英文抄一篇，想到方便自己以后看食谱烘焙的工作，只需拿出这一张纸就能开工了。

后来才意识到原来烘制过的六款式面包，使用的原料和份量比例都一样叻！再用计算机算一算，只要用面包粉的分量乘3.4就知道要用的天然酵母是多少。若面包粉是170g, 170 x 3.4 = 50, 那天然酵母就是50g.
起初要学习做天然酵母的时候，在 YouTube 看过许多由个人上载的影视,也有印象有一位导师说过天然酵母的份量必须是面粉的30%，由此可见用面粉乘3.4 果然如她所说的。
其实本人嫌制作过程有点累人，面粉，糖，水先搅合，再另外加入盐和酵母，像我这些懒惰的安娣，根本没办法依照其次序，所以呢。。。。。以我看过许多的网上教导影视，通通一起加入，然后用站式搅拌机搅上十五分钟，还是成型！
这样子省了许多麻烦和时间，大可以每天烘一个！

Trying Out Coloured Zipper Case

It has been awhile that I see a violin student using a duo tone green pencil case that was hand sewn by his friend.

There was an urge rose within, as soon as he left after class, I dug out all unused coloured zippers, spent a short time to arrange and did some colour matching, I should have done a round of google search to at least take a look at Smiggle® zipper caseswhich I knew they have quite a number of them, sigh, too bad and too late.

I put all zipper heads on the same side, I found it "heavy" in one side somehow, but it still look good and brilliant over the idea of this colour matching.

In it, I did add on a small compartment which could only be reached by 3 zippers.

I loved this idea, which was Gab's idea though. I sew a few more with dark coloured zippers for Gab, my brother and friends.

法式牛奶面包 Français pain au levain de lait

昨晚烘焙的两款法式天然酵母小餐包和法式牛奶面包。 今天下午因为学生突然因病取消钢琴课，连忙回家开启小烘炉，把小餐包切成片，喷少许水在面包切片上，用130°C 烘五分钟，泡一杯Earl grey 茶，从冰箱里取出切好的奶油两片，再配上蓝莓酱，咬了几口，吃着吃着， 味道平淡，但因为是天然酵母的关系，那带有酒味的酸丰富了它的平淡，好吃！ 不得不向朋友们分享，真好吃！

Français pain au levain de lait 法式牛奶面包 recipe

Sourdough French Milk Bread Recipe

400g   High Protein Flour
6g       Salt
12g      Sugar
180g    Water
80g      Milk
120g    Sourdough starter

50g      Butter (room temperature)
Egg wash

All ingredients except butter in a mixing bowl, mix with slow speed for the first 2 minutes, then put in butter to turn stand mixer to speed 3 to continue kneading for another 15 minutes. or till the dough is elastic. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 14 pieces (@60g) 
5. Using a rolling pin, to roll dough into long triangle like the one making croissant, start rolling from the wider width side, roll up to the tip, pinch to join dough together.
6. On a baking tray with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
7. Egg wash the surface of the dough (which apparently I didn't do it. :p)
8. Pre-heat oven 200°C. Spray water into oven, bake for 15 -17 minutes.

Rolls

Noix Pain Au Levain/ Walnut Sourdough Mini Bread recipe

Nom nom nom...the taste not bad, rather sour because 1 week-old sourdough was used to make this bread, it will be better if it is walnut instead of cashew nuts. ;p overall, good.

It;s a simple yet gives strong flavour wholemeal bread. It is cut and form in flower shape.

Noix Pain Au Levain /Walnut Sourdough Mini Bread recipe

340g High Protein Flour
60g Wholemeal Flour
8g    Sugar
120g Water

5g      Salt
100g Sourdough starter

80g    Walnut, Roasted, coarsely chopped.

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

1. Oil the a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature. Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. Add in walnut chunk. 
4. Using a plastic cutter, cut into 6 pieces (@138g) 
5. On a baking tray with baking sheet, form a round dough, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
6. Slightly press the round dough to slightly flatten it, using a plastic cutter to make 5 cuts to make 5 'petals'. 
7. Pre-heat oven 200°C. Spray into oven, turn it to 210°C and bake for 15 -17 minutes.

Press as much air out as possible

Triple the size