chocolate almond cookies

unsalted butter 150 gm

sugar 150 gm

whole egg one (50 gm)

almond flakes 150 gm

cake flour, sifted, 260 gm

coco powder, sifted, 40gm

baked at 160 deg C, 18 min is just perfect !

baked about 90 pce

Brown toast with walnut

Ingredients:

German brown flour : bread flour  1 : 9.  Total flour 320 gm

Hydration : 60%

Sugar: 10%
Salt:  2%
Butter: 5% **

Prepare poolish of 200gm of flour the night before
-  soap 32gm German flour in total amount of water for 15 minutes
-  a pinch of yeast

-  becomes very active in 8 hours or so, summer time

Prepare walnut, bake at 160 deg c, 15 min, until aroma released

Kneading and proofing

-  1/8 teaspoon of additional yeast as spike
-  dough is comparatively wetter than white or T55 flour and had to work longer time

-  proof until it is 3 times increase in size

-  shaping and proofing until it is over the top of the mold

-  bake at 180 deg c, 45 minutes

Baking notes:

• cannot work with higher than 60% hydration; too wet
• 5% butter is sufficient.  10% too much for toast
• bake walnut at 150 deg, 15 minutes seems to the right temperature.  160 deg comes out dark. 
• maybe it is proofting time, I expected the bread to leaven a little higher
• comes out the right colour, and taste good



最愛的繡球花