Yes. It's cheese bread again. You can't have too much of it, can you? :)
Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 263 | 100 | 37 | 100 | 303 | 100 |
Whole Einkorn Flour | 120 | 40 | 120 | 39.60 | ||||
Sprouted Red rice Flour | 90 | 30 | 90 | 29.70 | ||||
Whole Red Fife Wheat Flour | 90 | 30 | 90 | 29.70 | ||||
White Whole Wheat Flour (Starter) | 3 | 0.99 | ||||||
Whole Rye Flour (Starter) | 3 | 0.99 | ||||||
Hydration | 40 | 100 | 243 | 80.20 | ||||
Water | 203 | 77.19 | 37 | 100 | 243 | 80.20 | ||
Salt | 4 | 1.33 | 5 | 1.90 | 5 | 1.65 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.85 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 16.22 | ||||||
Levain | 80 | 30.42 | ||||||
Add-ins | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Taleggio AOP, Diced | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Roasted Hazelnuts, Halved | 15 | 5.00 | 15 | 5.70 | 15 | 4.95 | ||
Total | 624.5 | 237.45 | 80 | 216.22 | 624.5 | 206.11 | ||
Blue Stilton Sultanas Rosemary SD with Einkorn & Sprouted Kamut
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 261 | 100 | 39 | 100 | 302 | 100 |
Sprouted Kamut Flour | 150 | 50 | 150 | 49.67 | ||||
Whole Einkorn Flour | 150 | 50 | 150 | 49.67 | ||||
White Whole Wheat Flour (Starter) | 2 | 0.66 | ||||||
Whole Rye Flour (Starter) | 2 | 0.66 | ||||||
Hydration | 41 | 100 | 251 | 83.11 | ||||
Water | 210 | 80.46 | 39 | 100 | 251 | 83.11 | ||
Salt | 4 | 1.33 | 5 | 1.92 | 5 | 1.66 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.87 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 4 | 10.26 | ||||||
Levain | 82 | 31.42 | ||||||
Add-ins | 30 | 10.00 | 30 | 11.49 | 30 | 9.93 | ||
Blue Stilton, Crumbled | 30 | 10.00 | 30 | 11.49 | 30 | 9.93 | ||
Sultanas, Rehydrated | 18 | 6.00 | 18 | 6.90 | 18 | 5.96 | ||
Dried Rosemary | 3 | 1.00 | 3 | 1.15 | 3 | 0.99 | ||
Total | 595.5 | 228.16 | 82 | 210.26 | 595.5 | 197.19 | ||
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
Sift out the bran from dough flour, reserve 37/39 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 4/6 hours (25/24.5°C).
Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 3/2.5 hours. Mix on low for 2 minutes at the 20 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Retard for 10/8 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
Both loaves carry a pungent aroma thanks to the strong cheese used. The sweet, coconut-ey einkorn mellows the flavour a bit so that it wouldn’t be overwhelming. I particularly like the burst of sweetness the sultanas provide. It does a nice job balancing the spiciness of Blue Stilton.
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Smoked salmon biryani
Pressure-cooked lamb shank bao bun
Thai-inspired salad with roasted beef & pan-fried homemade mochi
Pan-grilled duck breast skewers with roasted herby potatoes
Japchae
Pressure-cooked tomato braised beef tongue with onion-ey mash
Pan-fried garlic chive lamb dumplings
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I'm sitting at work looking at your glorious food and salivating now Elsie, wonderful.
Benny
Since classes switched online, I have been cooking lunch for myself non-stop. There are simply too many photos I want to share but too little space to post them... I mean, it's probably not a good idea to crowd 30 photos in a post, is it? :)
We all need good food to get us through this. Happy baking, Benny!
Everything looks good! I discovered my love for Indian/Pakistani food when I tasted an authentic Biryani at a newly opened place here. I wanted to make it too but I know I won't be able to make a nice masala because I can't find key spices (cardamom, coriander) anywhere.
Tongue is my favorite organ meat, I like to have it on special occasions, I'm really drooling at that. And lamb dumplings, sounds like the ones that my friend who once lived in Xinjiang told me about.
that you aren't able to find these species. For some reason, I had always assumed that it'd be quite easy for you to get them. Apparently I was mistaken. Some of mine were bought in local Indian grocery stores, and the rest were purchased online. Many Indonesian/Thai/Vietnamese grocery stores and large supermarkets carry them as well. Hopefully you can come across some online sellers who would ship to your area. I believe that spices like coriander and cardamom are still relatively common and shouldn't be too difficult to source.
Tongue tastes so heavenly! I only like it braised such that it becomes melt-in-your-mouth tender though. When sliced thin and grilled, it has a rubber-like texture that I don't really care for. Organ meat is getting a more frequent appearance on my menu. It's nutritious, cheap and above all, incredibly delicious if you know how to work with it. What's not to like? Other than tongue, liver, kidney, tripe are some of my favorites. I've never tried authentic Xinjiang food but it's hard to mess up a dish when lamb is involved :)
Thanks for the comment, Pal!