PY's blog

this is actually a test loaf to obtain some feedback on the possibility of a mikro bakery. Only 10% wholewheat freshly ground with 5% levain bulk fermented at 26c for 6.5 hours with just a little tang. Decided not to go for a bold bake to cater for the asian palate n also a softer crumb.

what do you guys think?

here's a 30% spelt SD bread, leavened with 2% spent rye starter. 70% hydratio. Bulked for 12 hours At RT 27c. Minimal S&F for 1 min then rest 20 mins with 5 folds each time for 3 times. Final proof for 1 hour at RT 30c. Baked in DO.

Feeling refreshed after a day of basic bread making with Dean Brettschneider recently and hopeful for many more times to come!

trying something new. Vietnamese baguette. No sourdough. Fun to make and taste like a baguette although they don't necessarily look it! 

Looking forward to some char siu, pickled carrots, pate and cilantro banh mi for dinner. 

Happy new year everyone! Haven't posted any bread in awhile as there was nothing worth posting...until my first 2017 bake, which is perhaps the biggest oven spring that I have gotten.

This is a "do nothing" bread introduced from facebook's perfect sourdough group, where apart from mixing (could help myself from playing with wet dough so i did 2 folds at 1 hour interval) and 1 fold and loosely shaping, nothing else is needed. I was intrigued so i try tried a small batch of dough to make ciabatta. 90% hydration. 2 hours bulk at RT and 15 hours bulk in the fridge. loosely shaped n baked with steam for 15 mins.

Easy enough and i got a monsters inc ciabatta. Happy halloween!

Back to basics. No improvisation this time. 75% freshly home ground wheat was used. Retarded overnight for 12 hours and baked directly from the fridge in a DO.

didnt do a good job transferring the dough into the DO. Otherwise i think oven spring could be better but mind you this is 75% whole wheat, so no complaints. Happy with the crumb

it's been awhile. was busy moving to a new home and now that i have kinda settled down at a new place, it was time to try out the new oven.

This bread is adapted from Hamelman's formula for 40% Rye Caraway Sourdough. Formula was exactly the same save that I omitted the yeast and method was different.

My misadventure in shaping my dough which was based on Hamelman's Vermont Sourdough with increased whole grain turned out looking like a bit of Ken Forkish's style. Not complaining.

Adapted from Hamelman's Vermont Sourdough with increased whole grain. Subbed the rye with freshly ground whole wheat. Instead of mixing with the mixer, I mixed by hand and gave the dough 3 additional folds that the recipe called for during bulk fermentation. I also added a cold bulk fermentation after the 3 folds, for about 4 hours, pre-shaped and benched and and final proofed for 1 hour after shaping.

Im kinda getting a hang of this bread and i love it. Mixed by hand instead of a mixer which the recipe called for and did 4 stretch and folds at 30 mins interval. After that into the fridge it went for 4.5 hours (because i had to go out). Recipe called for it to be shaped before being retarded, if desired. pre shaped straight from fridge, benched for 30 minutes. Final proof for 45 mins before loading into oven with towel steam.