(CB) SD Soybean, anchovy, and shallot fougasse with savory spiced syrup glaze

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 the food of my homeland. It's called kering tempe. It's basically caked soybean, fermented using Rhizopus oligosporus mold, crispy fried, and then cooked in palm-sugar-based savory spiced syrup, meant to be eaten with rice. Think of praline, but using tempeh and also savory.

Ilustration, tempe wrapped in banana leaves, sold as alive Rhizopus oligosporus culture

Ilustration, kering tempe

I used soybean flour levain (23% PFF, overnight, single stage); used my trusted bran starter; and put salt dried anchovies, bird's eye chilies, and shallots as add-ins (20% in total). I used 5% sesame oil for instant nuttiness. Salt-dried anchovies and peanuts are often added into kering tempe.

The dough was 70% hydration and has 1.5% salt.

The savory spiced syrup glaze is palm sugar based, containing galangal, keffir lime leaves, Indonesian bay leaves, garlic, shallot, and fish sauce. Just like glazing croissants, I glazed them right out of the oven.

I used my usual set up for baking crusty bread.

Regards,

Jay