WanyeKest's blog

There is no word that can describe how happy I am about this batch!

The formula of this batch I derived from Wayne Gisslen's Professional Baking 7th Edition, so I can't tell you the exact formula, except for tweaks that I did:

I decided to scrap the idea of making pain suisse-based flatbread. The idea was cutting out disks of pain suisse, and bake them the millefeuille way. But too much leftover dough after the cutouts were taken. So, nope.

This flatbread is inspired by a dish of my homeland. It's called kering tempe. It's basically caked soybean, fermented by Rhizopus oligosporus mould, crispy fried, and then cooked in palm-sugar-based savory spiced syrup, meant to be eaten with rice. Think of praline, but using tempe and also savory.

Pain au son is one bread that I am so attached to. Not because I'm good at it, but because it took me hundred-something trials and errors until I got my accidental oven spring (lol).

It all started out as my frustration with whole wheat bread, and my unwillingness to do extra steps outside the main fermentation timeline (like sifting and soaking). Trust me when I say I prolly am the laziest among you all when it comes to baking, so lazy that I devised various methods to allow me be lazy even harder.

I've been developing this formula for weeks, and I was testing the possibility of adding more sweet potatoes into my loaves. I didn't plan to post it, but thanks to our brief discussion with Debra, I decided to post it.

Steamed sweet potatoes were used to make this loaf. They hold water really well (duh, they literally were born with the water), handling 85% hydration dough felt like handling 75% hydration regular tangzhong dough. You may say this is tangzhong on steroid.

Learning baking baguettes was so much fun! I chose to postpone my endeavor for soybean baguettes, since the muslims where I live are about to enter fasting month, and l'm planning to do bakesale selling breaking-the-fast treats and loaves for pre-fasting meals. I need cosmetically acceptable enough result for photos to market my bakes.

Ladies and gentlemen, I present you, high hydration stiff dough paradox!

I chose to postpone my quest for soybean baguettes for awhile, turned out it's a bit frustrating trying to get good enough results using flour so fatty. I love the flavor though. Might make ones again as batards with chocolate chips.

So I had too many sweet potatoes on hand, I decided to make baguettes.

I had beef with my outlandish complainer neighbor about me practicing flute, I forgot adding salt lol.

Practicing baguettes is so much fun! I decided to scale down my baguettes from 29% soybean 78% hydration to 23% soybean 70% hydration to emphasize shaping and scoring.

apparently soybean is too fatty to allow me to produce open crumb. Still have to practice!

Jay

This is the latest addition to my daily bread rotation. The idea of building this formula is to create a sort of 'cookie cutter' formula, in which the black rice portion can be swapped with other gluten free flours (oats, buckwheat, bean flours, toasted bran, brown rice, etc) depending on what I have on hands. And also to prevent boredom. The goal is to create a dough that is rougly equivalent to dough made with 100% 10% protein white flour.

In my previous blog post, I mentioned that the post will be my only post, simply as a 'gratitude' post for all the bread baking knowledge I've learned, allows me to eat healthier. Now to think that I have severe commitment issue, which hinders me from having hobbies those I can cling to in long term, maybe it's a good idea for me to write structured methods. The idea is, when I for some reason no longer feel like baking again, and somehow want to get back to it, I have something that I can directly look into without feeling overwhelmed.

Long time lurker, first time posting (and will be my only post)

Never thought I will get back baking sourdough again. Or bake anything. I love baking, but no longer have as much time as I used too. Since I decided to get serious about getting in shape, I am very careful about things I eat. I constantly trying to figure out ways to sneak in more protein into my food. And I want real food.