Kistida's blog

A few months ago, I stumbled upon these puffy soft bagels called açma/acma while learning how to braid strands of dough. But I never got around to studying about their ingredients. They are so easy and fun to make. Unlike simit with its crispy crust, açma is soft and bun-like. I turned the doughs into different kinds of twists and rolls. The ones above were topped with chopped walnuts, brown sugar and maple butterscotch glaze.


Topped with cheddar and sesame seeds

Isn't it nice when your baked goods smile at you? :p




These are my 'happier' hot cross buns this year

Tangzhong
100g milk
20g all purpose flour

Dough
All of the TZ
165g milk
1 large egg
1/2 tsp vanilla extract
70g SD discard
55g sugar
6g orange zest
445g all purpose flour
6g salt
3g instant yeast

Here's a fancier, takes longer to make, savory and smells-oh-so-good flatbread: Pol roti (coconut roti)!

I made brioche buns and smaller loaves of sourdough recently. Smaller bakes are fun!

Instead of my usual braided loaves, the brioche with sourdough discard and Tangzhong were made into little buns (or pastries). These were not 2:1 or 3:2 (flour:butter) brioche; 50-70% butter versions. I used just 30% eggs, 30% butter which came out soft and buttery, thanks to the use of Tangzhong and Kamut. The second batch used 25% of each.

This is the easiest (from a lazy person's pov: me) sourdough bread!

I've made the yeasted version of pain brié multiple times and have always wondered, using the old dough method (Pâte fermentée) must've been the only way considering no commercial yeast (discovered mid-1800's) was available as far back as the 14th century when such breads were made. So, I prepared a stiff starter and used it for the loaves.

Sourdough Pain brié
Stiff starter (60% hydration)

Here's another spiced loaf! On days when I feel like having a lil bit of rice, I usually make jeera, chicken or a simple biryani. Since I've already made a jeera (+cheese) loaf recently, I figured why not try making a bread version of biryani just to dip or drench the bread in some curry. :)

It's the 21st day of 2022, I hope everyone is doing great and keeping up with each resolution-.. I made one this year: I need to drink less coffee this year! I decided to revisit my old habits like making masala tea from scratch. Normally, we would use Assam, Ceylon or even Darjeeling but I've English breakfast for now. The very first loaf of sourdough I made this year only happened the day before yesterday, also thanks to masala tea.

Here I am, listening to this today, enjoying a strangely warm December afternoon while counting the days/hours until we head home (I'm somewhere near Boucherville) and going through my increasingly short Christmas bake list.

It's the last day of November. How time flies! :D I've been meaning to update my lil space here with my recent bakes but I never got to touch my laptop while I'm managing books (so many!), household stuff, (very late) knits, and some spinning and yoga. But, there are some bakes, of course.

Ah, a citrus-y sourdough loaf! I made a second batch of candied citrus peels as a bunch of them were included in the dark fruit cake that is now getting sloshed in the fridge - hopefully it turns out edible for Christmas.

While reading about types of flat breads (made just a few so far like naan, chapati, Barbari bread, puran poli and qatlama patir), I came across interesting ways to make obi non. Some of these use chopped onion in the starter as it boosts fermentation and provide a lovely flavor.

The articles can be found here: http://brotgost.blogspot.com/2017/02/obi-non.html
http://hlebinfo.ru/uzbekskie-lepeshki.html
They're in Russian but Google helped translate. :)