CeciC's blog

I have been in search for a light pumpernickel formule for quite sometime, until DAB sent me the one posted by our TFLer dmsnyder. You can find the original post here. 

below is the formula i used, which is basically the same as his but I have left out on Altus and did all the mixing n kneading by hand

Ive created lots of sourdough discard as a result of changing my starter to a Rye sour, I have used the discard with added flour and baking soda made them into a "nooks and crannies" English muffins. since the dough is really wet and it can hardly hold its shape, they arent shaped very nicely. 

This week I have a baking theme of Yellow, baked a Pumpkin Loaf and a pumpkin bagel with sprouted wheats

Heres the formula i used for pumpkin loaf. The Toasted pumpkin seeds compliment really well with this bread, giving it a nutty kick!! fantastic with veg and veg burger.

This is my first attempt at tartine country without messing with its flour blend. Yew~~ this is really difficult not to add more whole grains. 

I guess my oven wasnt hot enough so the skin form before it breaks open. Its better to have it baked in dutch oven. It has very nice blister from the overnight retard. Not too sour and very nice balance loaf. I wouldnt mind having it everyday~!!

This is the one I dropped before I pop it in the oven. Lucky enough it still sprang up in oven.

Since today is St Paddys day, Ive come up with something pretty green. I added boiled and blended spinach into the bagel dough giving it the greenery color with the cheese sprinkle on top its delicious!! Happy St Paddys Day and happy baking. 

tight crumb for a chewy bagel

Apart from the lovely bagels, a green desert is severed with it. This is a combination of Jap and Hawaii initiatives Mochi Cake. Motcha and red beans are always the best combination!! Cheers!

Extra whole grains ingredient and still give a nice texture. Im gonna make a sourdough version next time. After 2 days the crumb starting to dry out. I guess thats the problem with instant yeast regardless of retardation or not. After getting use to sourdough, this plain dough taste rather bland. Sourdough is a street with no return.

I only remembered to take a pic after I bite into mine.

Since a few friends of mine pay me a visit, I have also made bagels which is written in previous post and red wine cooked caramelized onion and mushroom pie. That is a big hit too, the left over mushroom will be my mushroom sloppy joe that go with my usual 60% WG sourdough.

Slashing the top with my lame

Wow its ready for the oven

It took 20 mins to fully bake the crust. Yum Cant wait to dig in.

Extra Fiber and whole grain with this bagel. It taste fantastic. As soon as they came out of the oven, they are all gone!! I gotta make another batch this week :P

soda Bath

Crumb Shot

Inspired by Tartine no.3, I used his double ferment method in preparing this bread. Using Kefir Whey to soak quick cooking oats overnight in 3:1 ratio (375:125). As it has significantly soften so I didnt boil it down, rather I only added the drained oats into the dough. Oatie flavor is apparent and complement well with almonds, however the crumb was a bit disappointing. It taste like a sandwich bread more than a boldly baked bread, it has moist n soft crumb, but its not open enough. 

I am not sure if this is due to not enough first fermentation or im not gentle enough with the dough. One thing can be certain is that surface tension wasnt enough for the batard, which is why it spread a bit. 

Heres the crumb shot

Having made a 60% Whole Grain foccacia last week, this week I incorporate DABOWNMAN ideas adding sun dried tomato and herbs into the dough during the initial mixing. This gives it a nice hint of tomato flavor, adding 1 tsp each of dried basil and dried oregano doesnt seem to be enough (as they are a year old by now, i should probably get some new herbs when I head to the market)

This is my very first time of achieving an ear!! Excited!! 

Crumb is not too bad, its moist and light but I was hoping for a more open crumb. Some more work to do next week.

This is a loaf that I tweak from TARTINE COUNTRY LOAF. I have been working on Tartine No. 3 for the last couple of weeks, but I havent had much like with it (which largely due to the fact that I follow the clock instead of dough. Sigh!) 

Last weekend, I have planned my bake beforehand including considering the time Im gonna spend at home, room temp and adjusted dough temp. Heres the formula I tweaked:

Autolyse for 30Mins

Bulk Fermentation 15Hours at 16C, Initial Dough Temp 18C

Divide and rest for 20Mins, Shaped and place in dusted basket

Second Proof Over night for 7-8 Hours in the fridge

Bake in covered dutch oven at 250C for 15Mins, uncovered 240C for 25 Mins. Finished loaf registered 212F 

See the glossy crumb. This time its airy, moist crumb with improved flavor. I guess this is the best bread ever. 

 This post has been submitted to the Yeast Spotting Site here:http://www.wildyeastblog.com/category/yeastspotting/.

Apart from the scorched surface, this one is very good inside out. this should be a good basic dough to incorporate Dabrownman's pizza idea. With long bulk fermentation before dividing yields a bigger hole and fluffier texture. 

I make this into Herbed focaccia sandwich with tomato and egg.

From the front pic you really cant imagine how badly it has been burnt. below reveal the burning truth.