No-Knead Sourdough

 When I started baking sourdough it was many years ago, followed old-school recipes, and most of them from cold weather country, I remembered the first time cultivated the sourdough starter, followed what their way was to wait 12 days, but unfortunately gnats growing on the 7th day.... all sorts of experiences. 

The sourdough breads were baked during that time really sour! Haha, Gabriel and I were trained to take these type of sour-sourdough. 

In these few years, lot more Asian sourdough bakers sharing their professional knowledge of baking sourdough now day, many Youtube videos were shared, many methods were used, and even Hong Kong Actress Momo shared sourdough tutorial videos in Momoment channel, she is a certified baker and chef that was trained in France. Many knowledges and techniques that she shared were precious to us, if you could understand Cantonese, this is a good channel to follow. 

Baking sourdough is like what Momo said: "条条大道通Sourdough, ALL ROADS LEAD TO SOURDOUGH", and it is true, you may come to many methods, this baker shared this, and that baker shared otherwise, if a baker shared you must do this and that, then.... don't believe it, because it is not true. 

I would said, just adapt a method that you feel comfortable and easier to suit your living lifestyle. 

A friend of mine Joe, fell in love of baking during Covid-19 MCO, and she shared one video that is by

Culinary Exploration

Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

I followed the way but using Thermomix to knead everything in 1.30 minutes, and it works!!! 

The recipe makes neat dough compares to high hydration dough.

All you need to do, is shaping and wait. Here you go, it oven spring properly! (Even though no ear,  I don't really care about it, as long as I could bake two or four loaves in one go without me investing on other useless and expensive tools.)

They still look sexy!

Sun bed-ing...

Here is the recipe:

No-Knead Sourdough Recipe 

Ingredients 

128g Active starter (100% hydration) 

247g Water

375g Flour (I am using Super Melanger Japanese bread flour for all sourdough recipes)

12g Sea salt (You may reduced to 6g-8g)

Banneton Proofing Basket size: 25cm x 15cm x 8cm

Thermomix user, just put all ingredients in TM bowl, knead 1.30 minutes.

Feeding starter:( to divide 128g in three part, each part would be 42.6, therefore 42.6g starter: 42.6g water: 42.6g flour)

Usually I just round up to 45g:45g:45g, you know.... those stick onto the glass or spoon, just spare them. 

1) Assume you are already a baker, just fold and roll the dough on a flour free working top, make into a tight ball, store in a container for 4 hours.

2) Open the container, first dust some flour on the surface of the dough, and some on the working table top, turn the container over to slip off the dough, just pull the corner of the dough and fold into a square dough, then using the sticky working top (by this time the working top should be flourless.) push and pull to seal the bottom at the same time to pull the surface of the dough tight, make into oblong shape, keep in banneton basket, wrap with plastic bag, keep in fridge for cold retard. 

Bake in the next morning, I am using SSODD SA60L-1A oven, my setting for two loaves is:

1) 260°C 3 minutes, spraying 5 seconds in every 30 seconds. 

2) 230°C 12 minutes, spraying 5 seconds in every 30 seconds for the first 3 minutes. Total up 6 minutes of spraying. 

3) 50°C 10 minutes, just using the heat already in the oven to dry out moist in the bread. 

4) 170°C 8 minutes, crust the skin

5) 180°C 7 minutes, just make it a little burnt and crispy crust. 

Molasses CinnamonRoar

 Molasses CinnamonRoar

CinnamonRoar uses Molasses sugar to reduce it's sweetness.

Packed two CinnamonRoar buns with cream cheese icing for topping.

Crispy Bacon Focaccia Bread Recipe

 

Crispy Thermomix Bacon

Focaccia Bread Recipe

Focaccia Dough Recipe

1 tsp yeast 

240g Water

400g Bread Flour

8g Salt

55g Extra Virgin Oil

Toppings:

6 cloves garlic

1 tbsp rosemary

1/2 tsp chili flakes

1/8 cup olive oil

3 strips bacon, chopped.

Preparation:

1) Dissolve yeast, add first 2 ingredients in TM bowl

    3 min / 37°C / speed 2

2) Add flour, and salt to knead

    3 min / knead 

3) Let rest the dough in TM  bowl for 30 minutes, this process autolysis will help window pane formed.

4) Remove dough and place in a bowl with Extra Olive Oil, make sure dough is oiled thoroughly, use a scraper to scrape the side make sure dough isn't stick to the bowl, then cover with a damped water or cling wraps.

5) Poke test, poke and the dough spring back. Oil the baking tray. Then fold and stretch the dough, turn the bowl 90°, fold and stretch again, for four times. (With two hands, grab from the centre, pull and fold the dough). 

6) The dough should be airy and double in size. Remove dough and place in the oiled pan, stretch and make the dough fill the baking tray. When the dough becoming springy, you may let it rest a little while. If you see big bubbles, you may pop them. Cover with sling wrap. Rest 10 minutes. 

7) Prepare 6 cloves of garlic, sliced. And 1 tablespoon rosemary, 1/8 cup olive oil. Mix well.

8) Come back to the dough in baking tray, finish stretching them again, to fully cover the baking pan. Let it ferment slowly for 2 - 3 hours. Or even rest in fridge overnight.

9) Preheat oven in 240°C. Use fingers to make dimples, then spread oil mixture and chopped bacon thoroughly. 

10) Bake for 30 minutes. To get more browning of the surface, re-position to top level for 5-10 minutes. 

Crispy Rosemary Herbs Focaccia Bread

 

Freshly Baked Focaccia

Good Morning!

For Tea Break

Crispy Thermomix Rosemary Herbs Focaccia Bread Recipe

Focaccia Dough Recipe

1 tsp yeast 

240g Water

400g Bread Flour

8g Salt

55g Extra Virgin Oil

Toppings:

6 cloves garlic

1 tbsp rosemary

1/2 tsp chili flakes

1/8 cup olive oil

Preparation:

1) Dissolve yeast, add first 2 ingredients in TM bowl

    3 min / 37°C / speed 2

2) Add flour, and salt to knead

    3 min / knead 

3) Let rest the dough in TM  bowl for 30 minutes, this process autolysis will help window pane formed.

4) Remove dough and place in a bowl with Extra Olive Oil, make sure dough is oiled thoroughly, use a scraper to scrape the side make sure dough isn't stick to the bowl, then cover with a damped water or cling wraps.

5) Poke test, poke and the dough spring back. Oil the baking tray. Then fold and stretch the dough, turn the bowl 90°, fold and stretch again, for four times. (With two hands, grab from the centre, pull and fold the dough). 

6) The dough should be airy and double in size. Remove dough and place in the oiled pan, stretch and make the dough fill the baking tray. When the dough becoming springy, you may let it rest a little while. If you see big bubbles, you may pop them. Cover with sling wrap. Rest 10 minutes. 

7) Prepare 6 cloves of garlic, sliced. And 1 tablespoon rosemary, 1/8 cup olive oil. Mix well.

8) Come back to the dough in baking tray, finish stretching them again, to fully cover the baking pan. Let it ferment slowly for 2 - 3 hours. Or even rest in fridge overnight.

9) Preheat oven in 240°C. Use fingers to make dimples, then spread oil mixture thoroughly. 

10) Bake for 30 minutes. To get more browning of the surface, re-position to top level for 5-10 minutes. 

WHOLE MEAL SOFT BREAD

 WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

WHOLE MEAL SOFT BREAD THERMOMIX RECIPE:

Ingredient A

50g Butter, cut into pieces
300g Milk + one egg
100g Sourdough starter (optional)
2 tsp Dried Yeast
60g Sugar

Ingredient B

100g Whole meal flour
430g Bread flour 
1.5 level tsp salt

Preparation:

1) Put ingredient A into bowl
    3 min  / 37°C / speed 2

2) Add ingredient B to knead
    3 min / knead

3) Wrap dough in baking silicon mat, let rise in a warm place approximately 1 hour.

4) Divide dough into 6 portion, press air out and roll into oblong shape. Place them on a line baking tray. Let it rise for 1.5 hour. Rise in the oven (that's what I will do usually)

5) (Remember to remove the tray from oven before preheat oven.) Bake in a preheat oven to 180°C for 25 minutes or until bread sounds hollow when tapped on the underside.

6) Allow to cool on a cooling rack before slicing.

云集会的圣餐

昨天组群里传来了一道信息：

  “2021年的线上聚会： 每个月的 第一周 将会有圣餐。请弟兄姐妹在家自备 饼和杯 ，我们将在线上一起领用圣餐，记念主耶稣基督 🍷🥖🙏❤️”

自从云集会后就无法领用圣餐了，收到信息后立马就动手做无酵饼，掺了一汤匙天然酵母糊，加入面粉，揉了一小面团，擀平，在平锅盘里烤。

一汤匙的天然酵母面糊，加入面粉和少许盐，揉成面团，在平底锅干炒。

第一片，太大！儿子吃了[哈哈] 他说好吃还想要！

第二片，还是有点大，感觉还是怪怪的。。。好像少做了一点什么来着。。。[费解]

第三片，忽然想起以前做无酵饼用叉子在面皮上刺了许多洞，这样就不会气泡鼓起来。

第四片，觉得每一次就只有我们俩，那么久切成小小的长方形，这次PERFECT！完美了！[舔屏]

圣餐的意义是叫我们纪念耶稣基督为我们牺牲自己。

「林前11:24」 祝谢了，就擘开，说：“这是我的身体，为你们舍的（“舍”有古卷作“擘开”）。你们应当如此行，为的是记念我。”

满满的❤️

Vietnam Baguette Thermomix Recipe

Vietnam Baguette Thermomix Recipe

越南法棍面包 小美食谱

Ingredient A 

330g Water

2 1/4 teaspoon dried yeast (7-10g)

Ingredient B

500g Cake Flour

1 1/2 Teaspoon salt

1 Tablespoon sugar

Preparation

1. Place ingredient A into mixing bowl and warm

    2 min / 37°C / speed 2. Meanwhile, lightly grease a large bowl and set aside.

2. Add ingredient B and knead

    2 min / knead. Transfer dough into prepared bowl. Cover bowl with cling film or a damp kitchen until it doubled in size ( approx. 1 hours)

3. On a lightly floured surface, separate dough into 8 equal pieces. Gently flatten and roll each piece loosely into a log shape and set aside on a lightly floured surface. Dust rolls lightly with flour, cover with cling film or a damp kitchen towel and allow to rest for 20 minutes.

4. Again, gently flatten each piece of dough into a rectangle, taking care to preserve the air bubbles trapped within. Roll dough again into a log shape. Pinch seam of roll with your fingers to seal. Elongate roll into a baguette shape, rolling back and forth exerting gentle pressure from the middle of the baguette to its ends. Place baguettes seam-side down onto baking paper, pulling up paper between baguettes to create a low wall. This will help baguettes to hold their shape and will prevent them from sticking to each other as they rise. Cover baguettes loosely with cling film or a damp kitchen towel and let rise for further 45 minutes.

5. 20 minutes before end of rising time, place baking trays into middle part of oven, and another baking tray for storing water in the lowest part of oven.

    Preheat oven to 250°C.

6. Prepare approx. 100g very hot water in a cup. Score baguettes. Slide baguettes, together with baking paper, onto the top preheated baking tray. Quickly but also carefully splash the hot water onto the lower baking tray to create steam and immediately close oven door to trap the steam. Bake for 20 minutes, or until dark golden brown. If baguettes seem quite brown before end of baking time, reduce oven temperature to 230°C. Allow baguettes to cool for 20 minutes before slicing.

越南长棍面包 小美食谱

材料 A 

330克 水

2 1/4 茶匙 干酵母粉 (7-10克)

材料 B

500g Cake Flour

1 1/2 Teaspoon salt

1 Tablespoon sugar

做法

1. 将材料A放入锅

     2 分 / 37°C / 速度2 

同时，将大碗抹上一层薄油备用

2. 加入材料B

    2 分 / 揉面团。

将面团放入抹好油的大碗中，用保鲜膜或湿的厨用毛巾覆盖，静置发酵直到两倍大 （约 1 小时）

3. 将面团放在撒了面粉的台面，用长刀子将面团切成 8 等份，轻轻地杆平并松松地卷成圆柱状，静置在撒了面粉的台面上。在面团卷上撒上一些面粉，用保鲜膜或湿的厨用毛巾覆盖，静置约20分钟。

4. 再一次将每份面团轻轻地杆开成长方形，并非常小心地不要弄破面团里的气泡，再次将面团卷成圆状状，用您的手指都将面团的接缝捏合，将面团卷整型成法国长棍面包型状，从面团卷中间开始轻轻施力并前后滚动至它的两端，将法国长棍面团的接合面朝下放在烘焙纸上，将面团中间的烘焙纸拉高形成矮壁，使每个面团都独立被隔开，这样面包就能够维持它的形状，并且避免互相粘住。用保鲜膜或湿的厨用毛巾轻轻覆盖面团，再一次静置45分钟。

5. 发酵结束20分钟之前，放一个烤盘放在中层，另一个放在最低层呈水之用。预热烤箱250°C。

6. 准备一杯大约 100°C 的热水，用尖刀划出一条裂痕，将面包联通烘焙纸一同滑进烤盘。小心迅速地将热水倒进最下层的烤盘，使烤箱产生蒸汽，立即关上烤箱的门留住蒸汽在里头。以250°C烤20分钟或直到颜色呈现深金黄色。如果面包在烘焙结束前已呈现深黄色，则将烤箱温度调降至230°C，取出面包放20分钟，待凉后切片食用。

Oreo Duo Colour Bread Thermomix Recipe

 Oreo Duo Colour Bread Thermomix Recipe

奥利奥双色面包 小美食谱

按自己喜欢叠放

Stack on top of each other, roll up.

放入烤盘等待发酵第二次

 

可以加入绿茶抹，别有风味。

Variation recipe with matcha powder.

Hokkaido Loaf Thermomix Recipe

 北海道面包 小美食谱

Hokkaido Loaf Thermomix Recipe Template

I let dough sits in TM bowl for the 1st proofing.

In this picture the dough is divided into 5 balls, flattened and roll up, laying next to each other in long loaf pan.

The dough is triple in size, ready to bake.

Custard Milk Bread Thermomix Recipe

 Custard Milk Bread Thermomix Recipe Templates

 卡仕达松软面包 小美食谱

Japanese Condensed Milk Bread Thermomix Recipe

日式炼奶面包小美食谱

 Japanese Condensed Milk Bread Thermomix Recipe

Ingredient A:
200g Bread Flour
25g   Condensed Milk
120g Fresh Milk
10g  Sugar
3g Dried Yeast
3g Salt

Ingredient B
20g Unsalted Butter in room temperature

Ingredient C : Condensed Milk Mixture
25g Condensed Milk
25g Butter in room temperature

Egg Wash

1 egg yoke (or white) with 1/2 tsp water, lightly beat

Toppings

Almond Flakes, Pumpkin seeds, some coarse sugar (Option: raisins, dried cranberries and others as decorative choice.)

Preparation:

1. Mix ingredient A 

     speed 6 / 6 min

2. Put in butter, mix

      speed 6 / 6 min or up to 10 minutes or more to gain windowpane

*put wet ingredients then follow by dried ingredients.

3. Allow dough to has it first proofing in TM bowl, about 45 minutes to reach double in size, remove and knead to press air out from dough.
4. Using roller pin to roll dough into long rectangular shaper about 12 inch in length, 8 inch in width.
5. With the help of a cutter, cut into 4 long strips, apply butter mixture on the surface for each strip
6. Then stack strip on top of each other to make 4 layers. Divide into 8 equal portions.
7. Laying each portion criss-cross vertically in a greased pan. Cover with sling wraps, 45 minutes for 2nd proofing.
8. Egg wash the surface, and pour in remaining condensed milk mixture. Sprinkle with Almond Flakes and sunflower seeds 
9. Bake in preheated oven 165°C for 25 minutes.

日式炼奶面包小美食谱

面包材料A：

200克 高筋面粉 
25克 炼奶   
120克 鲜奶
10克 细糖  
3克 干酵母 
3克 盐

面包材料B：
20克无盐奶油 室溫 

材料C 炼奶酱：
25克练奶 
25克奶油 室溫 

刷蛋液
一粒蛋黄（或蛋白），1/2茶匙水，打匀

裝飾：
杏仁片，太阳花籽 ， 粗糖各少许（ 其他：葡萄干， 蔓越莓，巧克力豆 等作装饰）

做法：

1. 面包材料A混合， 搅拌至成面团 

     速度6 / 6 分钟

2. 放入融解的牛油，继续搅拌 

     速度 6 / 6 分钟 或10分钟，至可以形成薄膜

*先放先放湿的材料，再放干的材料

3. 让面团在锅里第一次发酵，大概45分钟至发酵双倍大，取出面团用手按压面团， 挤出空氣。 

4.以面杆棍将面团杆成长方形，大约长12吋，闊8寸即可。

5. 再将面团切成4条长状，每條涂上练奶酱。 

6. 然后， 将每4条面团叠在一起， 平均分切成8等份。

7. 放入预先涂上炼奶酱模子里， 将分切好的面团块垂直放入， 以保鮮紙或湿布盖好，等待作第二次發酵至面团擴满模子。

8. 表面涂上全蛋液和剩余的炼奶酱， 再撒上杏仁片， 太阳花花籽儿 粗糖或巧克力豆个人喜爱装饰即可。 

9. 放入预热烤箱以165度烘烤25分钟即可。