Pizza with pesto sauce

Italian 00 flour, especially for pizza, 100gm

2% salt, 75% hydration

with pesto sauce, mozzarella and Italian salami

baked at 250 deg C for 5 min, then 180 for 10 more min

Unlike pizza I made in the past with Gold Metal,

which was crispy, golden in colour,

00 flour-made pizza is tough in texture.



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



Ciabetta 1) bacon & chedder cheese 2) olive

Gold Medal bread flour 400 gm
water 80%
salt 2%
poolish 50%
preheat at 250 deg C for 1 hour; baked at 230, for 20 minutes

Dough is extremely wet this time, and is proof overnite in fridge.
Kneading takes longer time, ca. 45 min.
Spray the oven once when ready to bake; then throw some ices on the oven floor

To improve:
-  bacon and cheese is the first goes to over; final proofing is 30 minutes shorter than the 2nd one - lighter in colour, and crumb is less open
-  olive one obviously comes out better in look and structure - oven is continuously running for 1.5 hours before baking **, and final proofing is 1 more hour ** much better in structure and colour.
-  crust of olive one taste and smell like french bread - thicker and better.

咸方包

Bought T55 and give it a try in doing loaf.

300 gm T55
50% poolish (all milk)
2% salt
10% sugar
10% butter
80% water
Baked at 175 deg C, for 35 minutes

1st time in working with T55; very soft and easy to knead.  Takes 10 to 15 minutes only in french kneading.  Bread is extremely soft, and can hardly slice.  Smell and taste excellent favours of milk and butter 1 or 2 days after.

To improve:
175 deg C is obviously not hot enough.  Crust is light in colour. Tried 180 deg, for 35 min the next loaf which turned out to be more brownish.

咖哩牛肉包; 义燒包

330 gm T55
50% poolish
20% sugar ------ down to 15% should be ok
1.5% salt
10% butter
70% water (of which 50% of milk)

Made 11, each 56gm

baked 1st batch of chasiu bun at 190 deg C, for 15 minutes, but oven obviously is not hot enough, the bun came out pale in colour, with patches of even brownish.  Extended baking time for another 5 min.  Taste is good, look is not.

2nd batch of curry beef bun at 200 deg C, for 15 minutes.  This batch turned out to be the best in colour.  Brownish colour, even.

Last batch, curry beef bun, at 200 deg C, for 15 minutes.  Oven turned out to be very hot after continusouly run for over 1.5 hours.  Dark brownish.  A little over in colour.  Taste is very good though.

To improve:
- try sugar down
- try pre-heat over for 1.5 hours before baking
- no need to brush eggwash or butter on bun before/after baking.
- kneading time was significantly longer; perhaps because of the added sugar.

焗叉燒餐飽

共做了 9 個，各 50 克，份量大約如下 :

poolish sponge .......... 200 gm

麵粉 ............ 100 gm

牛油 .......... 10%

水 .......... 55%

糖 .......... ~12%

奶粉 ......... 1 tbsp

酵母 .......... 1 tbsp

蛋 1 隻

餡料做法大約如下:

叉燒切細粒 100 克 ，洋蔥半個切粒

炒香洋蔥，下叉燒炒香

下汁料 :

蠔油、鼓油、老抽、糖，水，

後加粟粉水煮至杰，待涼

包好餡料，靜置 45 至 1 小時，掃蛋汁，

入爐，190度焗 15 分鐘

coconut buns

My favourite. Do it all the times but mostly in form of toast lately.

Recipe:
bread flour .......... 300 gm
sugar .......... 50 gm
egg ......... 1/2
milk powder .......... 1 tbsp
butter .......... 30 gm
water .......... ca. 55 %

instant yeast ............ 1 tbsp

Coconut paste:
coconut shred .......... 75 gm
sugar .......... 50 gm
butter ......... 35 gm
egg .......... 1/2
mixed them together

Apply a layer of egg wash on the dough before spreading the coconut paste onto it, so that it sticks. Roll it up. Also applies a layer of egg wash on top of the loaf before sending it to the oven. Bread loaf baked at 180 deg C for 45 min. Taste wonderful when toasted. Love it

Pizza Napoletana (Pain a l'Ancienne method for dough)

Wanting to finish off the bit of flour left, 230 gm is used. Pain a l'Ancienne recipe for the dough, with 70% hydration, instead of 80. Icy cold water is used, and dough is retarded in the fridge for 24+ hours. Dough is quite wet, and can't be tossed at all. Made 2 pizza. Try 100 gm each next time to make a thinner crust. Cooked tomato paste, clams, herb and 2 cheese are used (mozzarella and gouda mild). Preheat oven to as hot as it goes at 250 deg C and bake for 5 min, turn around 180 deg, and bake for another 5 to 10 min. Taste excellent.

bread flour .......... 100

salt .......... 2%

instant yeast ......... 0.7%

icy cold water ......... 80% in original recipe, but I use 70% (also used 75% which works very well)

Focaccia

Tasted best of the 3 batches. Fermentation was exceedingly long. Poolish prepared 2pm on Saturday passed it peak on Sunday morning 8am ! Dough was retared for a couple of hours before final proofing as I had to go out for yoga class. But it ended up a very tasty bread, of all I made so far.

recipe, adapted from Joe Pastry

bread flour ............ 225 gm
starter or poolish ............... 225 gm
yeast ............... 1/8 tsp
salt ............... 1 tsp
olive oil ............... 28 gm
honey .................... 1/2 tb sp
water ............... 96 gm

70% hydration; preheated oven to 250 deg C; lowered to 220 deg C, baked for 10 min; turned the baking tray 180 deg, lowered to 180 deg C, and baked for another 10 min

raisin toast (sponge method)

Beautifully baked. It was put away in the fridge for a while before final proofing as I had to go out. It ended up rising not as much as usual or expected.
recipe, adapted from Godocook:
bread flour .......... 150 g
cake flour .......... 150 g
+ + + + +
sponge dough .......... 170 g
yeast .......... 2 tsp
+ + + + +
main dough .......... 130 g
egg .......... 1/2 egg (25 g)
sugar .......... 36 g
salt .......... 6 g
butter .......... 36 g