WanyeKest's blog

This is my take on the American classic ham and cheese croissants. I used cheddar and dendeng (Indonesian style beef jerky) as filling. For the colored dough, I used a mixture of paprika, cayenne, and onion powder. As for the glaze, I pan fried shallot, garlic, keffir lime leaves, and Indonesian bay leaves, then to the pan I added light palm sugar (there is darker variety that actually taste better because of added caramel, but the croissants need sweeter light palm sugar to counteract the slight bitterness of the outer red dough since it burns easier), water, pepper, salt, and fish sauce.

So happy by how this batch turned out! I've made above 20 batches of hand-laminated pain Suisse up to this point, and this is my absolute best so far!

This batch was the tidiest pain Suisse dough I've ever worked with. Usually laminating pain Suisse means greasy working table (the stripes leave butter 'fingerprints' on the table). It wasn't as messy.

Change log:

This is my first practice batch for my second viennoiserie product, coconut glazed black rice pain Suisse. It's basically croissant dough, with pattern made out of sliced dough. It's bicolor dough, the second dough is black rice dough. Instead of taking bit of main dough and knead it with rice flour like my previous chocolate croissants, I made a whole new dough, just because I hate kneading lol.

I've been wanting to take Cariah Marey on a test for enriched loaf. I mean what's even the point of making sweet starter if not making true sourdough enriched dough at all?

Her current state is 8:4:2:1 fine bran:water:skim milk powder:sugar. This is 75% hydration no-water-added sweet potato milk loaf. Basically my usual potato loaf, but less hydration (which means less potato puree), to 'test the water' (both metaphorically and literally) before going all in.

Oh boy. Who knew it would take 4 disastrous batches just to put a layer of chocolate dough! lol. The chocolate layer kept tearing during oven spring.

I needed to practice this because I need something gimmicky for pain au chocolat. I want everything to look inviting once I'm ready for career pivot.

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.