Raisin Crusty Rolls

Ingredients (makes 2 portion)

Group 1

517g bread flour

57g rye flour

6g crusty bread improver

9g low sugar yeast

11g castor sugar

Group 2

362g cold water

Group 3

11g olive oil

11g salt

Group 4

115g raisins or sultanas (soaked for 5-10min and drained)

Directions

• in a mixing bowl add Group 1 and 2 together and mix at speed 1 for 2mins followed by speed 2 (KA 4) for another 2mins
• add Group 3 and mix at speed 1 for 2min and speed 2 at 2-3 min till window pane stage
• add Group 4 at speed 1 for 2min (if raisins doesn't mix, mix at speed 2 on off on off till evenly combined)
• rest dough for 10min
• divide dough at approximately 68g or more and proof (intermediate) for 10-15min
• shape the dough: flatten the dough with ugly side up, fill with more raisins at the top edge and roll down to form a long oval shape... flatten slightly
• arrange on a baking tray lined with parchment paper and leave to proof for another 40-45min ~ 30-32°C
• lightly flour the top of each roll and score the top
• bake at 210°C for 8-12min with steam

Foodnote: The last recipe for the last day of Cafe Style Bread. The rolls look super cute like mini loaf. I feel that this may be nicer if made into a bigger loaf! Will try it next time maybe with chopped dates woohoo... 

Fruit Bread

Ingredients (makes 2 portions)

Sponge Stage

429g bread flour

11g instant yeast (high sugar)

257g water

Dough Stage

Group 1

32g dairy cream

32g eggs

107g bread flour

64g castor sugar

Group 2

54g unsalted butter

6g salt

Group 3

107g mixed nuts

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Apricot Wash (optional)

200g apricot jam

500g water

~ boil together till slightly thicken

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 

  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• add fruits and mix at speed 1 for 1-2min till all fruits are evenly incorporated
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and flatten... round again
• arrange on parchment paper and leave to proof for 40-50min till double in size
• lightly brush with egg wash
• bake at 200-205°C for 12-16min
• optional: after slightly cooled, brush with apricot wash for added flavour and to seal in moisture

Foodnote: Another nice soft bun. The mixed fruits can be changed to any other desired dried fruits like cranberries, apricots, dates etc. Nice to eat it warm with butter. Hehe... yeah I love eating bread with butter ooh la la

Asian Sweet Bun with Cheese

Ingredients (makes 2 portions)

Sponge Stage

285g bread flour

7g instant yeast (high sugar)

171g water

Dough Stage

Group 1

37g dairy cream

37g eggs

123g bread flour

73g castor sugar

Group 2

61g unsalted butter

5g salt

Filling

grated cheddar cheese + butter + sugar

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 
  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and gently roll to oval shape
• flip ugly side up and fill with shredded cheddar cheese + butter at the top edge of the dough
• roll down the top edge to just cover the cheese and butter and using tip of fingers to seal the fillings
• roll again to form a short oblong shape shape and pinch to seal the opening edges
• flip pinch side down with smooth side up
• arrange on parchment paper and leave to proof for 40-50min till double in size
• spray the top with water and brush with egg wash
• using a sharp serrated knife, create a line score and sprinkle with cheese and course sugar
• bake at 200-205°C for 12-16min

Foodnote: This bread turns out very very well. Super soft and very yummy. Have tried making sweet breads many times before but never turns out this soft. Really likes bread from sponge and dough method. Now I have many ideas to turn this basic recipe into other sweet breads.

Hamburger Buns

Ingredients

Group 1

667g bread flour

86g sugar

12g skimmed milk powder

10g yeast (high sugar)

12g salt

46g unsalted butter

optional 5g bread improver (not added)

Group 2

400g cold water

Directions

• 
  using a paddle attachment in a mixing bowl, add all dry ingredients including butter and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 8min till window pane stage
• remove and divide dough into 60g or 80g and round it
• roll or spray the top of each dough in water and rool or sprinkle sesame on top
• flatten the dough as much as possible
• arrange on parchment paper on a baking tray and proof for 40-45min
• bake at 180°C without steam for 10-12min

Foodnote: Very soft and yummy burger buns. Will definitely try to make this again to enjoy homemade burgers! 

Just need to master making my own burger patty!! Same recipe can be used to make hotdog roll too.

Walnut Raisin Rye Bread

Ingredients

Group 1

560g bread flour

200g rye flour

6g dark malt

6g yeast (low sugar)

12g salt

Group 2

453g cold water

Group 3

130g chopped walnuts (or other nuts)

67g golden raisins

Directions

• using a paddle attachment in a mixing bowl, add Group 1 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
• add Group 3 and mix at speed 1 for 1min (or mix by hand if ingredients are not mixing well)
• 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.. tuck in side edges to form a loaf
• place on parchment paper on a baking tray and proof for 30-35min
• spray water on top of loaf and lightly dust with flour + score
• 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: I love this bread because of the walnuts and raisins. I can eat it on its own or... as usual with a generous spread of butter. Yum yum... Next time must make sure that the raisins are mostly in the bread instead of the surface as baking it will burn the raisins and burnt raisin is yucky! Might want to try replacing it with dates and pecans next time.

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.