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:
Two dough formula, this recipe will test the ability of your LM starter!
Abandoned 3 times, this 4th attempt I saw through to the end...
I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.
I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!
Just back from Singapore and already craving savoury asian delights. Decided to a version of these pepper buns, which I first tried in Taipei. They make these in a huge charcoal oven on the streets, and the peppery filling paired with the flaky crust is unbelievable.
The traditional filling is meat-based, but here I decided to use a stewed mushroom filling.
I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy! https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk
Experimental formula
100% Strong Flour 240 g
100% Water 240 g
1.2% Instant Yeast. 3 g
1.8% Salt 4.5 g
Sugar 3 ts
Olive oil 2 TBS
Unsalted butter 1 TBS
I recently received a 25 Kg bag of Pasini Millebolle panettone flour, and this was the first test. The panettone is a simple variation on my usual formula, meant to evoke a Danish pastry with pecan and apple. I added cardamom in addition to vanilla bean, plus a variety of inclusions totaling approximately the weight of flour in the recipe.
A Chai Blackberry pie. A bit rough around the edges but better than I usually do. Tasting still to come.
Trying to beat Ilya who always has an interesting post of his lovely hamantaschen every year.
The ones at the back are gluten free (almond and tapioca) whilst those at the front are more traditional and have a yeasted dough made with cake flour and a little bit of lemon zest from a Ukranian recipe.
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.
