Wednesday, October 29, 2014
Thursday, October 23, 2014
At 55 Fairways Drive. Nestled amongst stables and fields and riding schools. One can also see a couple of horses up close - white, black and brown beauties.
The trip inwards to faraway Fairways Drive was interesting. The place pretty and that made up for the lacklustre but visually appealing afternoon tea.
A birthday lunch
Great food and great ambience.
- tomato soup with sheep feta cheese and pesto.
- turkey cranberry sandwich that comes with a green salad with asparagus and beans.
- BBQ chicken salad with cous cous in orange vinaigrette, wolf berries, chicory veg, kale
- double chocolate cake.
Monday, October 6, 2014
Sunday, October 5, 2014
After proofing in fridge for 7hrs. Folded in thirds and repeated :
After second proof for 3hrs at room temperature :
Into the oven :
How it looks once cooled down :
Texture improved by the next morning :
100g refreshed starter
25g veg oil (I prefer lesser than this)
250g bread flour
3/4 punnet of fresh raspberries
30g white chocolate
Mix wet ingredients, starter and flour. It will be sticky. Add raspberries and white chocolate chips and mix. Cover and let proof for 2-3 hrs at room temperature. Then cover and place into fridge for 7-10hrs. Remove from fridge and fold the dough into thirds, repeat thirds. Then shape and stretch sides of dough to form a ball to create surface tension. Then elongate it and place into a proofing basket and cover and proof for 2-3 hrs at room temperature.
Bake 220 degree Celsius for 15 min then lower temperature to 180 degree Celsius for 20 min till crust is golden brown. Let cool to room temperature before slicing.
Wednesday, October 1, 2014
Boiled then cooled down water, 250ml
Every day, open the lid to let in air then close it and shake gently.
Depending on room temperature, the yeast water should be ready in 3-7 days.
Some fizz ...
End of Day 5
Preparing the starter -
Feed 1 :
100g strained raisin yeast water
100g bread flour
In 3 hrs
In another 4.5 hrs
Feed 2 :
100g of the starter (discard the rest)
100g bread flour
2g salt (I use slightly less)
Mix well and keep at room temperature till the starter doubles or triples in volume. And you can go for third feed.
Same steps as feed 2
Once the starter doubles or triples in volume, you can use 100g of it for baking Most recipes using natural starters use 100g starter.
Keep 100g of the remaining starter to sustain for future bakes. Same steps as feed 2. After two hrs or so (about double), you can keep in the fridge and feed it every week using the steps at feed 2. When you need to bake, you need to refresh it (feed it) and keep at room temperature to double/ triple it.