Sourdough Bread with Butter

Ingredients

100g active sourdough starter

330g warm filtered water

25g butter

500g bread flour

10g salt

Directions

• combine sourdough starter with water followed by flour and salt
• mix until incorporated and rest for 30min
• add butter and knead again
• rest for 1hr
• stretch and fold 2x every 60min and let it bulk ferment for 2-3hrs
• shape and proof the dough in fridge for 12-14hours
• bake in dutch oven for 20min covered at 240°C and 15min uncovered at 220°C

Foodnote: Finally wanted to try add butter to my sourdough. Got the recipe here. 

Moist Persian Date Cake

Ingredients

1 cup soft dates (pitted and chopped)

1 tsp baking soda

1 cup boiling water

1/2 cup brown sugar

2 eggs

1/2 cup melted butter or oil

1 1/2 cup all-purpose flour

1 tsp cinnamon

1/2 tsp salt

Directions

• add chopped dates and baking soda to a bowl
• pour boiling water and let soak for 10min
• whisk eggs and sugar until fluffy
• add oil and date mixture
• sift and fold in dry mixture to date mixture
• pour batter into greased pan
• bake at 180°C for 30-35min
• cool slightly and drizzle with honey for extra shine
• I use bundt cake pan: cool for half hour then slowly remove the cake

Foodnote: Have some leftover dates from Ramadan. Decided to try this cake as it looks quite easy and I have most of the ingredients. It is very nice and soft. Really like this cake. 

Roghini Naan

Ingredients

520g bread flour (4 cups)

1 tbsp sugar

1 tsp salt

2 tsp yeast

1/2 tsp baking soda

45g ghee or butter (3 tbsp)

180g warm milk

180g warm water

2 tbsp yoghurt

sesame seeds

1 egg yolk + 1 tbsp milk for egg wash

ghee or butter to brush cooked naan

Directions

• 
  mix all ingredients in a stand mixer and knead with dough hook for 7-8min till smooth and stretchy dough formed
• transfer to a lightly oiled bowl and cover
• rest for 2hrs till double in size
• punch down the dough and divide into 8pcs (approx 120g each)
• cover in wet towel and rest for another 20min
• pre-heat oven to 220°C
• on a parchment paper, flatten each dough to flat round shape
• using finger tips, punch down to create holes
• brush with egg wash and sesame seed
• bake for 10-12min till golden brown
• (bake for 8min to keep in freezer for another day consumption)
• brush with ghee or butter once cooked (skip this step if freezing naan)

Foodnote: Bought instant roghini naan from Mustafa and it is so delicious. There is no sesame seeds topping and I just popped it into the air fryer at 200°C for 3min straight from the freezer. Once cooked, I brush it with Lurpak butter and sprinkle with chilli flakes. So yummy!! Found this recipe so I decided to try it. Since I don't have the bread stamp, I punch using my finger tips following reference from this video.

This recipe is easy to make and quite flexible. From the freezer, I can just pop it in the air fryer at 200°C for 3-5min. I can also add topping to make into pizza.

Easiest Baguette

Ingredients

950g bread flour

16g salt

2g yeast

730ml water

Half amount with sourdough (KIV for future experimentation)

455g bread flour

8g salt

40g sourdough starter

345g water

diastatic malt

Directions

• mix all ingredients together till well combined
• cover the bowl and leave it for 8-10 hours (can keep in the oven)
• generously flour working surface (to avoid sticking) and transfer dough
• divide into 4 equal parts
• take each piece and stretch it gently into baguette shape
• place in baking tray with parchment paper or baguette tray
• bake in a pre-heated oven 250°C for approx 25min till golden brown

Foodnote: Saw this recipe so obviously must try. Most of the baguette recipe I tried is a bit tedious or have long list of ingredients. I am constantly searching for the most basic recipe out there. 

I tried with half of the recipe. Mixed the ingredients at 9pm at night and bake it at 7am the next day. I thought it wouldn't yield so much dough and use my 2.35 litre pyrex bowl with cover. Around 3am woke up and discovered that the cover pops and there's a bit of overflow. Quickly replace with a wok cover instead hehe.

475g prima bread flour

8g salt

1g instant SAF yeast

365g bottled filter water

Used the non-stick baguette tray and after shaping (which is basically just lightly stretching it into longish shape) sprayed the surface generously with water before popping it into the oven. Baked the bread at 240°C for 25min. Smell good while baking in the oven. Amazing that the crinkle dough puffed up into smooth crispy baguette yippee!!!

Going to try using sourdough and also add diastatic malt to make the crumbs softer. Find this a bit chewy but nice & crispy when toasted. 

Easy Foccacia (Same Day Bake)

Ingredients

500g bread flour

4-5g instant yeast

400g warm water

2 tbsp extra virgin olive oil

2 tsp salt

1 tsp honey

Directions

• in a large bowl mix flour with instant yeast
• add in water and mix
• add in the rest of the ingredients and mix well
• cover the bowl and rest the sticky dough for 30min
• fold dough using spatula and rest for another 1hour
• wet hand and fold nsew followed by coil fold
• add generous amount of olive oil on baking tray to cover all surface
• transfer dough, cover the dough in oil and rest for another 30-45min
• meantime, prepare toppings if any (I'm using paprika powder, tomatoes and mild cheese)
• pre-heat oven to 240°C lowest rack with no fan
• use finger to poke the dough and spread it out
• add toppings (eg. paprika, garlic powder, herbs etc), sprinkle salt and more olive oil
• bake 15min
• cool on cooling rack

Foodnote: So after making my sourdough foccacia, decided to try this easy recipe for same day bake.

Recipe is taken from here. It actually turns out good and yummy. At first I thought the bottom is a bit burnt but it was ok. Very nice when eaten hot as it will have very crispy crust. Next time I would not put it at lowest rack... lower but not that low hehe. Overall I am satisfied with this recipe and will definitely make it again. Will just lined with baking paper if I'm worried about over baking the base hehe.

Baked this again on 5 July to share with a friend when we catch up for dinner... and it is really so yummy eating it hot. Very crispy and delicious. I fold in the cheese before final 1hr resting so that the cheese can distribute in the dough. Can't stop eating so definitely will be a go to recipe for foccacia.

Open Crumb Sourdough Focacia

Ingredients

320g distilled water

100g active sourdough starter

400g bread flour

15g olive oil

8g salt

Directions

• 
  add starter to water and mix well
• add in bread flour and olive oil followed by salt
• once everything is well mixed, transfer to a well oiled container, cover and rest for 30min
• wet hand and do stretch and fold... cover the dough and rest for another 30min
• do a second stretch and fold.... cover and rest for 2-3 hours
• coil fold and leave the dough in the fridge for 14-16 hours
• lightly dust work surface
• shape like sourdough and place in baking pan
• let it rest for 3hrs
• 
  in another bowl... mix 15g of olive oil and 15g water (salamoia)
• prepare desired toppings
• pour the mixture of oil+water over the dough
• with wet fingers, make classic holes
• press and insert toppings into holes as deep as possible as it might pop back up
• topped a sprinkle of sea salt and olive oil
• bake at 230°C for 25min till golden brown

Foodnote: Recipe from here. Decided that it is time to move from sourdough bread to focaccia hehe. I still have jalapeno and cheddar cheese so decided to use these. Also added sunflower seeds for colour and crunch. Turns out soft and nice for a first home attempt. Next time will make it flatter on a tray. Good recipe and very yummeh... I ate it with nasi lemak sambal Happy Family brand bought from Sheng Siong. Very nice and so spicy!!

Biskut Cornflakes

Ingredients

240g butter

100g icing sugar

200g plain flour

50g corn flour

40g/1 cup cornflakes (lightly crushed)

1 tsp vanilla

2 cups cornflakes for toppings

optional: cherries

Directions

• in a large bowl, mix butter with icing sugar using spatula
• add vanilla mix followed by corn flour
• mix in plain flour
• finally add in crushed cornflakes
• keep in the fridge for 15mins
• pre-heat oven to 160°C top + bottom heat
• dough will be sticky
• scoop with spoon and drop in cornflakes topping
• round the dough and place in baking tray or paper cup
• bake in middle rack for 20min

Foodnote: For 2024 Hari Raya, feel like making ol skool cookie. So I made these! Very easy to make and so yummy! I really love this. I added chopped cherries though it is not so visible. Will use paper cups next time. 

Cik Lean's Granola

Ingredients

500g rolled oats

1 cup nuts (eg. almonds, walnuts, cashews, pecans)

1/2 cup seeds (eg. pumpkin, sunflower seeds)

1/4 cup flaxseed

1/2 cup oil (eg. melted butter, olive oil, coconut oil)

1/2 cup honey or maple syrup

1/4 tsp salt

1/2 tsp cinnamon powder

1/2 cup dried fruits (eg. cranberries, blueberries, raisins, goji berries, dates)

other ingredients: 

1/2 cup coconut flakes

1/4 cup cocoa powder

1 cup chocolate chips

brown sugar, vanilla pod/essence etc.

Directions

• preheat oven to 175°C and line a baking tray with parchment paper
• mix all the dry ingredients except for dried fruits
• pour in honey and olive oil/melted butter and mix well
• spread the mixture on the baking tray
• bake for 30min, stirring every 8-10mins until golden brown and crispy
• leave in oven for 10min with heat off and door slightly open
• remove from oven add in the dried fruits and stir well
• let cool and store in airtight container

Foodnote: Felt the need to up my fiber intake and eat oats more regularly but don't really like overnight oats. So I decided to make my own granola since the store bought ones are always too sweet with preservatives. Making my own, I can adjust to any ingredients to my liking. I use coconut oil and added coconut flakes. Delicious and smells good while baking. I can topped it to greek yoghurt or milk. Yummilicious!!

15 Feb 2024: Bake 2nd batch. This time it includes pecans + coconut flakes, sunflower + pumpkin + flax seeds and cranberries. I use olive oil with balance butter and also used up my honey. I baked longer and reduce the temperature since it is still not crispy. Then I leave it in the oven to cool and dry up the ingredients before adding in the dried cranberries. This time it is crispier and nice. Will make this regularly.

Banana Cake

Ingredients
3 medium ripe bananas (mashed) (approx 200g)
3 eggs
100g brown/white sugar (I use brown)
1/2 tsp baking powder
1/4 tsp bicarbonate soda

1/2 tsp vanilla

1/4 tsp salt
150g top flour (or cake flour)
100g sunflower or vegetable oil

Directions

• pre-heat oven to 180°C
• prepare cake pan lined with parchment paper
• in a mixer, whisk eggs and brown sugar on high speed till pale ribbon stage
• add in mashed bananas, salt and vanilla and whisk in slow speed till well combined followed by the oil
• finally add in sifted flour, baking powder, baking soda mixture and whisk again
• pour batter into cake pan and tap to clear large air bubbles
• bake for about 40-45min at 180°C or till skewer or satay stick comes clean
• alternatively can bake at 160°C for 35min and 180°C for 10min till skewer comes out clean

Foodnote: This is my second attempt at making banana cake. The first time was not very successful as the cake was dry. This recipe is better and moist... comparable to Hiap Joo banana cake hehe. I think it would also be nice to add baked walnuts or pecans.

Very easy to make so definitely will be making this regularly whenever I have leftover over riped bananas.

16 Feb 2024: Bake this again since I have 4 over riped bananas. I also have leftovers pecans that I baked and chopped to add. This time I use my rectangle baking pan. Bake it a little bit longer by 10min at lower temperature. Tasted good with nuts and this recipe is super easy and never disappoint me.

Sourdough Breads + Healthy Seeds

Wholemeal Sourdough Bread with Pumpkin Seeds + Flaxseeds + Multi-grains toppings

• Tanoshi Premium Japanese bread flour
• 35g pumpkin seeds + 35g flaxseeds
• mix wholegrains for topping (wet the shaped dough and rub grains over it before transferring to banetton... and CF in fridge)
• 74% hydration (224g instead of 210g water for each bread)
• 3hr bulk fermentation

Foodnote: Attempt to make a healthier wholemeal sourdough bread with seeds. I have pumpkin and flax seeds. Not sure how it will turn out but it rise well and check out the oven spring. Will definitely be baking this again soon!

Made this again on 28 Jan 2023. This time it is the following...

• Tanoshi Japanese bread flour
• 10g flaxseed + 30g sunflower seed + 30g pumpkin seed
• 74% hydration (225g water)

Foodnote: Made this again because I love it although it tasted like delicious cardboard lol. Really love it because it have all healthy seeds. I reduced the flaxseed and added sunflower seeds.

Cempedak Butter Cake

Ingredients

2 eggs

150g cempedak flesh

120g cake flour

140g softtened butter (salted)

100g castor sugar

1/2 tsp vanlla

Directions

• in a bowl, whisk butter and sugar till pale and sugar are dissolved
• add eggs and vanilla till well combined
• fold in the flour
• finally add in the cempedak... can leave some bits on the surface of cake
• bake in a pre-heated oven at 170°C for 60 to 70min till skewer comes clean
• cool for min 10mins and remove from mould

Foodnote: Been wanting to eat cempedak butter cake. Saw cempedak at NTUC so I quickly grab it. Also I have cake flour that I need to clear... so just nice lah. Really happy to finally satisfy my craving. So soft and fluffy... a bit sweet maybe because of the cempedak or should reduce the sugar next time. Also my mould is too big lol... should have used the round one which is smaller. I just chopped the cempedak instead of puree because I want to really taste fresh bits when I eat.

The cake is even nicer the next day... so moist. I also kept the seeds and boil it for 30mins with a pinch of salt the next day. Been a long time since I ate cempedak seeds and it tasted so wholesome. Just need to peel off the outer skin and clean the brown inner skin as much as possible... but it is ok to just eat it too. 

I googled for benefits of eating cempedak seeds...

• prevent depression
• improve cells
• improven body metabolism
• increase body immunity
• increase energy
• maintain healthy weight
• maintain stronger heart
• prevent joint pains
• improves digestion

Eggless Chocolate Banana Cake

Ingredients

2 ripe bananas

180g sugar

1 tsp vinegar

120ml oil

1 tsp vanilla

262g all purpose flour

45g cocoa powder

120ml water

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

nuts as needed

chocolate chips for garnishing

Directions

• mash bananas and sugar
• add oil, vanilla, vinegar and whisk till combine well
• sieve in flour, cocoa powder, baking powder, baking soda, salt and mix well
• add in water and mix again
• add in chopped nuts and mix gently
• pour batter into baking pan and sprinkle chocolate chips
• bake at 180°C for 40-60min (till skewer comes clean)

Foodnote: Since I have all the ingredients, including frozen bananas, I decided to bake this. Found recipe from here. I added almonds and 2 1/2 bananas just to clear it. Process is very easy since I don't need to use mixer. Baked 2 cakes since I have 5 frozen bananas. One is to gift my brother since he is gifting me a 4kg garoupa.

2nd cake I added shredded carrots leftovers hehe. It is so yummeh... taste like fudgy brownie.

Kue Pukis

Ingredients

2 eggs (room temperature)

175g sugar

250g flour

1/2 tsp vanilla essence

100g melted butter

yellow colouring (optional)

370ml warm coconut milk

40g condensed milk

1 tsp instant yeast

toppings: chocolate rice or cheese etc.

Directions

• in a bowl add eggs and sugar... beat in high speed till creamy and sugar is dissolved
• add vanilla, sifted flour, yeast, condensed milk and warm coconut milk
• blend till all ingredients are well combined and smooth
• add in the melted butter and blend again till fully combined
• finally add yellow coloring
• cover the bowl (cling wrap or wet towel) and let it rest for 1hr
• after 1hr the mixture will thickened... mix using a spatula
• pour into measuring cup so it will be easier to pour into teflon mould
• heat teflon in very low heat and brush lightly with butter
• pour batter into 3/4 full into each cup and cover 
• only fill the middle cup after 2min as it will cook faster
• while half cook (2min), sprinkle chocolate rice and cover again
• cook till bottom is light golden brown

.

Foodnote: Have always wanted to try this... even though the name of the kueh is errr weird ahaha. It tasted nice and turn out soft and fluffy. Very easy to make so I will make this more often. In fact I made it again but this time using rainbow hearts sprinkles because I don't have chocolate rice and don't want to buy it hehe. I think it looks so pretty... 

Recipe yields: 20pcs

Sourdough Breads

1. Cheese + Jalapeno
2. Cranberries + Mixed Citrus Peel + Almonds

• Murasaki Botan Japanese unbleached flour
• 74% hydration (224g instead of 210g water for each bread)
• 3hr bulk fermentation

Foodnote: Very nice, soft and good crumbs. Dough is easy to handle and feels good. First time trying cheese + jalapeno and it turns out nice. Smells like pizza but bread is flatter perhaps due to the inclusions. As usual, dry inclusions turns out very well. Happy with both breads.

Baguettes (Poolish)

Ingredients 

Poolish (night before)

1g instant yeast

125g warm water

125g bread flour

Dough (next morning)

300g bread flour

5g salt

1g instant yeast

140g warm water

Directions

• mix poolish ingredients and let it sit overnight in a covered bowl at room temperature
• poolish should be very bubbly the next day to indicate active yeast
• add water to the poolish and mix in the dry ingredients
• let the dough sit in the bowl covered for 10min
• stretch and fold the dough 4x at 10min interval
• let it proof for 1hr
• punch down the dough and divide into 3 equal parts
• fold and roll each dough and rest for 15min covered in damp cloth
• shape the dough into baguette and transfer to baguette tray
• let it rest for 1hr covered with damp cloth
• meanwhile pre-heat oven to 240C
• score the baguette, spray with water and bake for 20-25min till desired color (add ice to bottom tray to create steam. Remove ice tray after 10min. Reduce the temperature to 200C at 15min)
• let the bread cool fully on a wire rack before slicing

Foodnote: Love baguettes and going to keep trying to find good recipes. Trying this recipe. This is a good recipe. Dough is easy to handle and steps is very clear. I still need to improve on my shaping and scoring but overall this is good. The smell of baking bread is always so good. Will definitely make it again... perhaps maybe I divide the dough into 4? Make the baguette skinnier 😊

The poolish makes the bread soft and really yummy nom nom nom... Will stick to this recipe for baguette for now. Might try to add diastatic malt next time.

Pumpkin Sourdough Bread

Ingredients

300g bread flour

100g active sourdough starter

6g salt

250g pumpkin puree

50g pumpkin seeds

Directions

• in a bowl, mix flour with salt
• add starter and pumpkin puree and stir well
• transfer to mixer and using dough hook, mix for 10min
• transfer back to bowl and rest for 30min
• do first coil fold and rest for 30min
• add pumpkin seeds 1/4 at a time while doing coil fold and rest another 30min
• do 3rd coil fold and rest till dough double in size
• transfer into floured surface and shape
• put into proofing basket, cover with plastic
• leave in chiller for 8 up to 48hrs till ready to bake
• pre-heat oven and dutch oven to 230C
• transfer to silicon mat, score and transfer to dutch oven
• insert ice into flap of dutch oven
• bake for 30mins covered
• remove lid and bake at 200C for another 15min

Foodnote: I have pumpkin seeds and been wanting to try and make pumpkin sourdough bread. Found this simple recipe from here. Weather is good and sunny... have bought pumpkin from the supermarket to make into puree. Starter is still active so it became another bread day. However, I only managed to get 230g of puree so I added 20g water. Turns out good. 

The smell of baking bread is marvellous as always and love that it is a bit rounded and not flat. There is not much oven spring but I am good with it.

It was a rushing day. While cooling the bread, I went out for walk. A friend message me that she have extra ticket for Perfect Timing by Dr Omar Suleiman. So I decided to bless half of the bread for her. Reached home late so I only managed to taste the bread the next day. Lightly toast it on my non stick pan and slather it with my favorite Lurpak butter.

Ok... it is so delicious oh my. Definitely will make this again 😘👌!

Summary of Sourdough Bread: Step by Step

Directions 

Day 1: Sourdough Starter 

• (eg. require 140g starter. Always make a bit extra)
• half feeding in morning (eg. 20S+20W+20BF) 
• final half feeding in evening (eg. 50W+50BF) 
• (to accelerate process, put in oven with lights on)
• feeding of active starter ratio 1S:2W:2BF

Day 2: Prepare Dough 

• measure and mix all dry ingredients in a bowl eg. all flour, salt and diastatic malt (optional)
• add distilled water and starter and mix to shaggy dough 
• rest for 1 hr
• 3x stretch & fold every 30min (add additions at 2nd fold)
• check gluten development (window pane) if still not ready, do coil fold
• proof till size increase by 25% (total 3-8hrs or 12-24hrs if using unfed starter) 
• transfer on working surface (divide if required) and gently round with scraper making a tight loaf
• rest 20min
• meanwhile lightly flour banetton with rice flour 
• gently shape a tight dough and transfer to banetton
• cover with plastic and leave in fridge to cold retard for 8hr up to 48hr 

Day 3: Bake 

• pre-heat oven 240C no fan together with dutch oven for minimum for 45min to 1hr 
• transfer dough into freezer for 30min to firm up and help with scoring
• transfer dough to parchment or silicon paper 
• rub surface of dough with rice flour
• score deep enough for oven spring
• transfer into hot dutch oven and spray with water... quickly cover the dutch oven
• bake for 20min covered and lower oven to 230C and bake uncovered for another 15-20min till desired color 
• *Internal temperature for cooked sourdough bread should be 96-98°C
• cool on rack for > 1hr before slicing 

Optimal Sourdough Starter Preparation

Ratio 1:5:5

• divide required amount of starter by 2 eg. for 300g, use 150g BF: 150g W
• take 10% of 300g... so we need 30g starter
• use all sourdough starter once fully active or peaked

7min tips to get an Ear

• before baking, score bread as usual
• after 7min of baking, take out the bread and do a second score near the small "ear"
• continue baking
• ie. for a controlled scoring, score deeper at specific parts of bread after 5min of baking

Tips for better oven spring

• pre-heat dutch oven for 1hr
• immediately after putting in dutch oven+dough into the oven, turn off the oven for 20min
• turn on the oven 240C and continue baking for 20min or so and bake with open dutch oven till desired color

Click here for my go to regular recipe.

Foodnote: Usually I use prima unbleached bread flour. The above bread is baked with bob's mill unbleached bread flour. 

Chocolate Cherries Sourdough Bread

Ingredients

350g bread flour 

40g cocoa powder

320g water

80g active starter 

8g salt

5g diastatic malt

Inclusions:

leftover cherries

semi-sweet chocolate chips

Foodnote: Recipe here. So I bought Cacao Barry cocoa powder to try due to the good reviews. It really smells amazing. Found this simple recipe however could be due to my technique, the bread ends up flat. Is it due to the inclusions? Will keep trying and learning.

Taste wise... it is ok with strong cocoa taste. Nice to bite into the cherries though. It taste awesome with cream cheese. Hhmmm will try chocolate cheddar sourdough bread.

Sourdough Bread with Great Oven Spring

Ingredients and directions same as here

Only difference is baking directions

• pre-heat dutch oven to 230°C for 30min or more
• transfer dough with parchment paper into pre-heated dutch oven and spray with water and quickly put the lid on
• transfer the dutch oven in the pre-heated oven and turn off the oven... yes turn it off!
• leave the dutch oven in the heated oven for 20min
• after 20min, remove the dutch oven cover, admire the oven spring and turn on the heat to 230°C with fan
• bake for 15-20min till desired color
• cool for few hours before serving

Foodnote: Wanted to bake a plain sourdough bread to eat with rendang or SCS butterscotch butter with butterscotch spreadable. Saw this tip online and I just have to try it because I love to see the oven spring. It didn't disappoint and it really gives a very impressive oven spring. I will probably be doing this from now on :) Always good to learn new things to improve my bakes.

Sourdough Bread with Inclusions

Adapted from here.

Ingredients best for 1 loaf

70g active starter

210g water

315g bread flour

7g salt

4g diastatic malt

Dry Inclusions: +/- 1 cup depends on ingredients and how much you want

For sourdough starter: I add 50% water + 50% bread flour to any amount of starter (1 tsp up to same amount of water/flour. Leftover scraping also can use) and leave it for at least 4hrs or overnight. Can use unfed starter but have to leave mixture up to 24 hours and then shape. Sometimes to speed up fermentation, place newly fed starter in oven and place a bowl of hot water beside it to create warm environment.

Directions

• in a bowl, mix starter with water
• add in bread flour, salt, malt and mix till even (to add dry inclusions eg. seeds, nuts, dried fruits at this stage)
• cover bowl and leave for 1hr 
• first fold and fold 2x after 30min (to add fresh inclusions eg. blueberries together with 1st fold)
• check for window pane... if not fold again 1-2x
• cover bowl again and let it proof till double in size (~ total 8 hours from mixing... up to 24hrs if starter have not been fed and not active)
• shape and place in banetton that have been lightly dusted with rice flour
• let rest for 30min and keep in fridge till ready to bake (~8hrs or within 3 days)
• bake with top bottom heat and fan at 230°C in pre-heated dutch oven for 20min covered
• open cover of dutch oven, and bake for another 10-15min depending on desired crust coloration
• let cool for few hours before cutting

Foodnote: Find that this works best so far for sourdough with dry inclusions so. This time I bake 1 loaf with Origins california treat that have almonds, black raisins, cashew nuts, cranberries, pine nuts, pumpkin seeds and sunflower seeds. I chopped the whole almonds and cashew nuts to make it smaller. The other loaf is with mixed citrus peels that I bought from Phoon Huat. Turns out well and inclusions are evenly distributed. 

Going to try the following flavours sourdough next:

- pumpkin cinnamon

- apple cinnamon

- orange or purple sweet potato

- fresh blueberries + lemon zest

- cheese + cranberry

- walnut + cranberry

- and many more woohoo

So excited to bake more sourdough to share with friends and families.