Bao/Bread

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

Nat — Sun, 18 Oct 2009 05:06:20 PDT

A bread with many seeds is usually associated with a tight crumb in my mind. This bread is different. It features many seeds and grains (totally 6 kinds! Love it), yet has a soft, moist and open crumb. It’s a great choice for those who want a grainy but soft bread. Thanks Bäcker Süpke for [...]

WBD 09 – Vermont Sourdough with Increased Whole Grain

Nat — Sun, 11 Oct 2009 06:22:00 PDT

This recipe is from Jeffrey Hamelman’s “Bread”, a sourdough made of flour, salt and water only, without the use of commercial yeast. It’s the kind of pure yet delicious bread that I like the most. There is another Vermont Sourdough recipe in Hamelman’s book using 10% rye and 15% starter, but this one are 15% and [...]

Roasted Hazelnut and Prune Bread

Nat — Sat, 03 Oct 2009 22:20:54 PDT

I didn’t bake bread for more than 2 months now. I’m happy to see that my natural yeast is still alive. I fed it three times before baking the bread (including preparing the stiff levain build) and on the second time it became several times bigger .. wow.. it must be starved : P The recipe [...]

Mooncake (月餅)

Nat — Sat, 03 Oct 2009 00:11:43 PDT

Today is the Mid-Autumn festival 中秋節, the second biggest Chinese festival besides the Lunar New Year. It’s on the 15th day of the eighth month of the Chinese calendar. This day the moon is the roundest and fullest. Traditionally it represents 團圓，the day to gather with your beloved ones, family, relatives, to have dinner, enjoy [...]

BBD#21 – Genzano Potato Pizza

Nat — Wed, 01 Jul 2009 08:50:45 PDT

Happy 2nd anniversary to Bread Baking Day! I would love to celebrate the big day with this delicious Genzano Potato Pizza. When I looked for my cook books for some interesting pizzas, Daniel Leader’s book helped solved my thought with this. Though without the traditional tomato and cheese, this pizza is also perfect to eat [...]

Orange and Mint Loaf

Nat — Fri, 12 Jun 2009 05:05:24 PDT

This is a delicious loaf from a recipe by Richard Bertinet. The crumb is very soft and moist, enriched, and has a hint of refreshing orange and mint flavor. Before making the bread I was afraid the mint flavor would be too strong for my taste. In fact the mint has merged with the orange [...]

Sunflower Seed Rye

Nat — Sun, 24 May 2009 04:51:26 PDT

Love this! Different from last time, the sunflower seeds were toasted beforehand this time, and definitely has made the bread much nuttier. Couronne shape of the bread has increased the crust to crumb ratio. The rye, toasted seeds and high amount of crust resulted in a strong taste and went very well together, and filled [...]

Sunflower Seed Levain

Nat — Sun, 03 May 2009 05:50:36 PDT

I made Daniel Leader’s Sunflower Seed Levain today. It is a pain au levain (70% white flour, 24% whole wheat flour, 6% rye flour, 25% stiff levain, 60% hydration & 2% salt) with 14% sunflower seeds (soaked in 35% water overnight and then drained). The bread is moist and sour and hasn’t got the taste [...]

Hot Cross Buns II

Nat — Mon, 13 Apr 2009 06:58:16 PDT

Dan Lepard’s recipe. The dough was really easy to work with (no need to knead, just fold 12-14 times after overnight fermentation, as most gluten is developed after fermenting overnight). Believe many people can make it. Result is a very soft hot cross bun. Delicius & worthwhile to try! However I would like it spicier, [...]

Great Blog

Nat — Mon, 29 Sep 2008 07:13:19 PDT

Recently I’ve been busy moving to a new home (really home, not blog), and have not settled to bake (more truly I am more focused on home cooking this moment : P). Though there’s no bread to make, I am still enjoying some great bread blog on web. Here’s one: http://mariana-aga.livejournal.com Drool…………… …… Posted in Blog, Bread [...]