Dark Rye Bread

Ingredients

Group 1

667g bread flour

130g rye flour

12g dark malt

6g yeast (low sugar)

12g salt

Group 2

453g cold water

Directions

• using a paddle attachment in a mixing bowl, add all dry ingredients and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 6min till window pane stage
• transfer in a lightly oiled large bowl and cover with a clingwrap (no need rounding) and rest for 60min
• divide the dough into 2 equal portion and rest for 10min
• shaping: lightly flatten the dough with fingertips, smooth side down... roll gently and pinch the open edge. Using fingers, gently carry it over to the banneton smooth side down ie. pinch side on top
• proof for 30-35min
• gently remove from banneton on a tray with parchment paper
• score the top of the bread and spray water on the parchment paper around the bread (for oven without steamer) and bake at 200°C + 20% steam for 10min and 180°C without steam for 20min

Foodnote: This cafe style bread is nice and soft but maybe more for adult palate. According to the chef, rye bread should be sliced thinly (1cm) and toasted... topped with cheese and turkey ham, then use a form and knife to cut a small piece and enjoy eating hehe.

Multi Grain Batard

Ingredients

Group 1

532g bread flour

10g instant yeast (low sugar)

3g crusty bread improver

14g brown sugar

10g salt

Group 2

450g water

132g multi-grain (mix with same weight water taken from 450g)

20g butter/oil/olive oil

Group 3

mixed grains

Directions

• in a mixer bowl with paddle attachment, mix Group 1 at speed 1 for 20s
• add Group 2 and mix at speed 1 for 2min and speed 2 (KA 4) for 7 min till window pane stage
• remove from bowl and rest the dough for 5-10min
• cut and divide into 2 portion and rest for another 5-10min
• take one dough, pat it down and turn smooth side down
• roll down like spring roll and form shape of batard
• gently pick up the dough and roll the top on damp cloth... and roll the top with mixed nuts+grains
• proof for 45min till double in size
• spray the top and swiftly score the top in 1-3 lines
• bake @200°C + 40% steam (or spray the tray with water) for 10min and 160°C without steam for another 20min
  

Foodnote: Like this very much also because it makes me feel that I am eating healthy hehe. Overall very happy with this Cafe Style Bread course and will be making this regularly.

Wholemeal Bread

Ingredients

Group 1

528g bread flour

10g instant yeast (low sugar)

3g bread improver

40g sugar

14g skimmed milk powder

10g salt

Group 2

448g cold water

132g wholemeal flour (mix with same weight water taken from 448g)

40g oil/butter

Directions

• 
  in a mixing bowl with paddle attachment, mix all dry ingredients from Group 1 at speed 1 for 20s
• add water, wholemeal and oil, mix at speed 1 for 2min and speed 2 (KA 4) for 7min till window pane stage
• remove from bowl (no need to round) and rest for 5-10min
• cut and divide to 2 portion and rest another 5 to 10min
• shape the dough for open top loaf or cobb and proof for another 45min till double in size
• for cobb, spray with water, dust with flour and score the top
• bake at 200°C + 40% steam (or spray the tray with water) for 10min and 160°C without steam for another 20min

Foodnote: From learning with different chef, discovered many tips of baking good bread. Discovered that best to not handle the dough too much and only use the tip of the fingers. This will make the bread retain it's structure and texture. Love wholemeal bread and will definitely make this again. Personally prefer it in loaf pan.

Have tried baking this at home and it turns out well and yummy!!! Only thing is because I bake open top coupled with the high heat, the top gets dark very fast. I managed to quickly place aluminium foil over the top around 7min to keep it from getting burnt. Will consider doing close top next time or just cover with aluminium foil while baking. Definitely a good recipe and I really love it.

Bika Ambon Mini

Ingredients

Group 1

350ml coconut milk (200ml Kara coconut cream + 150ml water)

1 lemongrass

2 kafir lime leaf

1 pandan leaf

1/2 tsp tumeric powder

1/2 tsp yellow coloring

1/4 tsp salt

Group 2

150g tapioca flour

75g plain flour

6g yeast

Group 3

150g sugar

3 eggs

1 tbsp condensed milk

Group 4

30g melted butter

Directions

• 
  whisk Group 1 together in a saucepan and cook with low heat till rolling boil and put aside to cool 
• sieve to remove the lemongrass, lime leaves and pandan leaf and make sure the volume is 350ml
• in a bigger bowl, sift Group 2 and add Group 1 mixture... put aside for 15min
• mix Group 2 together and to the batter
• finally add in melted butter
• whisk well and cover the bowl and leave to rest for 1-2 hours
• after resting the batter, lightly whisk to remove air bubbles as much as possible and transfer to measuring cup for easy pouring
• pre-heat mould (put metal sheet under the mould) on very low fire, whisk mixture and pour in 3/4 full into each mould... cook till bubbles formed on the surface and put the cover on (total about 10min)
• cook till top is fully cooked and gently remove from each mould

Foodnote: Recipe adapted from here. After successfully making the sarang semut mini, I am excited to try to make this since it looks quite easy and straightforward. It turns out well actually. I really likes it. I just saw another mould with 12 holes! Now I am so tempted to get it hhmmm... 

Kueh Sarang Semut (Honeycomb cake)

Ingredients

Caramel

250g sugar

250g hot water

3/4 cup or 170g butter

3 eggs

1 tsp vanilla

70g condense milk

75g flour

75g tapioca flour

1 tsp baking powder

1 tsp baking soda

Directions

• prepare caramel: cook sugar till desired darkness then slowly add water
• remove from heat and add in butter... stir till fully combined and leave to cool
• in a bowl, whisk eggs and caramel mixture
• add in the rest of the ingredients and mix till clumps free
• butter and flour cake mould and pour in batter
• bake in a pre-heated oven at 160°C for 35 - 40min
• or for mini sarang semut: lightly oil and pre-heat the mould, add the batter 3/4 full and when bubbly, cover and cook for 20min under very very low fire
• for bundt cake/cake pan, let cool for 10min and flip to remove cake from the mould

Foodnote: First time trying to make this and when my friend in Chicago hehe shared the recipe and I happen to have all the ingredients, I quickly get to it. I made the mini version and it is very very soft and the honeycomb is so nice. I find the kuih taste so much better the next day. My friends who tasted it all says that it is very good. So yeah... this recipe is definitely a keeper! Will make it again for my family.

Might also want to try this recipe just to see the difference.

French Baguette (Rapid Dough System)

Ingredients (make 6 loaves)

Group 1

(100%) 882g bread flour

(1%) 9g instant yeast

(1%) 9g caster sugar

(1.5%) 18g bread improver (crustry)

Group 2

(68%) 600g cold water

Group 3

(2%) 18g salt

Directions

• 
  combine Group 1 and 2 in a mixing bowl and mix under low speed for 2min
• increase to medium speed and mix for 3min
• add Group 3 and mix at low speed for 2min followed by medium speed for 3-5min till window pane stage (thin membrane)
• transfer on lightly floured working area and round the dough
• place in a lightly oiled large bowl and rest for 15-20min
• divide the dough to 6 portions at 250g each
• with smooth side down, gently flatten the dough (squarish) and roll down (smooth surface)
  
• cover with damp towel for 20min intermediate proofing
• shape and moulding ~ baguette, batard, cob etc.
• transfer to a generously floured tray and leave for final proofing for approximately 50min (temp: 32°C, humidity: 80°C)
• preparation before baking: lightly dust the surface of the bread and score accordingly and spray the surface with water
• bake at 220°C with steam for 10min and lower the temperature to 180°C for another 12min
• transfer to a cooling rack immediately once out of the oven

Foodnote: The last lesson for basic bread. The skin is really thin and crispy. Bought tulang merah and immediately dig in when I reached home. Super yummy and niece also told me that the bread is delicious. The best part of the lesson is learning how to calculate the formula. I really learn a lot and even created a spreadsheet for easy calculation next time I need to bake bread with different measurements. Saved the excel file under Google Drive and can be accessed/downloaded under References in this blog. 

Soft Bread Roll

Ingredients (make 3 portions)

Group 1

(80%) 622g bread flour

(20%) 156g cake flour

(1.2%) 9g instant yeast

(10%) 78g skim milk powder

(1%) 8g soft bread improver 

Group 2

(65%) 506g water

Group 3

(8%) 62g butter

(8%) 62g shorterning

(1.5%) 12g salt

>> total %=196.7% or 1531g

Directions

• mix Group 1 and 2 in a mixing bowl at low speed for 2min and medium speed for 4min
• add Group 3 and mix at low speed for 2min and medium speed for 4-6min till window pan stage (thin membrane)
• divide into 50g each and round each dough (30 pcs)
• proof for 15min and shape each dough again by pressing it down and round again
• arrange in a tray lined with parchment paper and leave for final proof for approx 45min or till dough double in size (temp: 30°C, humidity: 80-82%)
• brush the top of each roll with egg mixture right before baking (egg+water and sieve to remove egg membrane)
• bake at 175-180°C for 12mins or golden brown in color

Foodnote: Simple buns but packed with flavor. Easy to make and delicious. Crispy on the outside super soft inside oooh la la. Can also put the rolls side by side in any pan to make pull-apart rolls.

Standard Sandwich Bread (Sponge and Dough Method)

Ingredients (makes 3 loaves)

Refer to Bread Formulas

Sponge Stage

Group 1

(80%) 674g bread flour

(1%) 8g yeast

Group 2

(65%) 438g cold water ~ 65% of 647g flour

Dough Stage

Group 1

(20%) 168g bread flour

(6%) 51g castor sugar

(2%) 17g skim milk

Group 2

(65%) 109g water ~ 65% of 168g flour

Group 3

(6%) 51g shortening

(15%) 13g salt

#based on 80:20 sponge:dough portion but can also be 60:40

Directions

Sponge Stage

• mix Group 1 and 2 in a mixer bowl at low speed for 2min and medium speed for 2min till a dough is formed
• transfer into a bowl, cover in clingwrap and leave to ferment (fermentation stage) at room temperature for 2 to 6 hours (can also ferment for 2hours and keep in chiller till ready to use)

Dough Stage

• mix Group 1 and 2 plus the ready "sponge" in a mixer at low speed for 2min
• add in Group 3 and mix at low speed for 2min and followed by medium speed for 2-3min till window pane stage (thin membrane)
• divide the dough into 3 approx 500g each, round and proof for 15min
• shape (refer to here) and leave for final proofing for 50-60min (temp: 35°C, humidity: 80-82%)
• bake at 175-180°C for 35min (for open top, spray the top of the bread and inside of the oven with water first)
• once removed from oven, immediately bang the tin loaf and remove bread from the tin
• cool on wire rack

Foodnote: Before this, I only know rapid dough and bulk fermentation method. Glad I took the basic bread class to learn this method. I find it is more flavourful and the skin is more crispy. I kept some leftover in an airtight container for almost a week and it is still good. When I want to eat, I lightly toast it on a pan and spread it generously with Lurpak spreadable. Soooo yummy!