Basic Sourdough (Using Liquid Levain)

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Love the crusts and oven spring from this loaf!

i have been a little addicted to bread baking recently! One of the reason was because i had to prepare for my classes and the other reason was because i had quite a bit of french flour at home and i needed to find ways to use them up!

But of course the dad is super excited about me having bake him fresh bread every other day! The thing about sourdoughs is they never get thrown away at my home. We use them for sandwiches and whatever balance gets made into croutons and breadcrumbs!

Recipe

Liquid Levain

ingredients

  • 30g Plain Flour
  • 30g Water
  • 10g Liquid Levain

Method

  1. Mix all ingredients together and let it stand at room temperature for 2-3 hours till it doubles in volume

 

Dough

ingredients

  • 217g Plain Flour
  • 134g Water
  • 4g Salt
  • 44g Liquid Levain

Method

  1. Mix all ingredients in the stand mixer with the dough hook till windowpane
  2. Rest and bulk dough for 4 hours with 1 Stretch and Fold at every hour interval
  3. Pre shape dough and rest for 20 minutes
  4. Final shape dough and proof at room temperature till dough is proofed
  5. Preheat stone and lava rocks in the oven for an hour
  6. Bake in a preheated oven at 250c for 20 minutes and 230c for 15 minutes
  7. **Remember to pour water over lava rocks to create steam

 

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Love the sun ray coming thru the bread! i opted for  smaller crumbs as the dad wanted to make some sandwiches and of course you do not want filling falling all over while eating!

Entremet & Petit Gateaux Class

Alright! By popular demand, i’ll be having these 2 classes in December!

 

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We will be doing 2 entremet, 1 glaze and 1 spray finish.

Different components and textures for the cake! Be sure to get blown away by the final product!

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As for petit gateaux, we will be doing 3 different flavours!

 

Do drop me an email at mybakingcottage@gmail.com to reserve your seats. Will close the classes once it’s full🙂

Flaxseed Rolled Oats Sourdough

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Flaxseed Rolled Oats Sourdough

Tell me who doesn’t love the smell of freshly baked bread wafting through the house? Baking sourdough breads in a commercial oven is easy but baking it in a built in oven at home is no easy feat! i have been messing around with different ideas and set ups just so that i could teach my sourdough class and students are able to bake them at home! My idealogy of a class is such that students are able to replicate what is done in class and not something which is really far fetched and unattainable!

After trying a couple of methods, i got the best results from baking the bread on a stone with water poured over lava rocks to create the steam needed for the oven spring!

 

Recipe

16 Hours Stiff Levain (60% Hydration)

ingredients

  • 60g T65
  • 36g Water
  • 4g Stiff Levain Starter

 

Method

  1. Mix all ingredients together and leave it at 22-24c for 16 hours

 

Flaxseed Soaker

ingredients

  • 40g Flexseed
  • 62g Water

Method

  1. Soak flaxseeds and water overnight

 

Dough

ingredients

  • 36g WholeWheat Flour
  • 280g T65 (Or any kind of strong bread flour)
  • 36g T45
  • 7g Salt
  • 256g Water
  • 102g Flexseed Soaker
  • 70g Levain

 

Method

  1. Mix all ingredients (excluding flaxseed soakers) together in a stand mixer with the dough attachment till windowpane stage
  2. Add in flaxseed soaker
  3. Rest and bulk dough for 3 hours with 1 Stretch and Fold at every hour interval
  4. Pre shape dough and rest for 20 minutes
  5. Final shape dough and proof at room temperature till dough is proofed
  6. Preheat stone and lava rocks in the oven for an hour
  7. Bake in a preheated oven at 250c for 20 minutes and 230c for 15 minutes
  8. **Remember to pour water over lava rocks to create steam

 

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Crumb Shots!

Matcha Strawberry Shortcake

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Matcha Strawberry Shortcake

Don’t we all love a light and fluffy cake that is light on the palate? If that’s that you like, i have the perfect recipe for you! As much as i bake, i almost never eat my own bakes except for a taste test, but i could chow down a slice of this which pretty much says a lot about the cake!😀

i would say, the main ingredient of this cake will be the matcha powder; so please use a decent matcha powder that you could get your hands on! Remember, dodgy matcha gives you dodgy cake! i’m using O’Sulloc which i managed to snag a couple of bottles from korea and these are really good!

Recipe

Yields 1 17cm Chiffon Tin

Matcha Chiffon Cake

ingredients

  • 4 egg Yolks
  • 20g Caster Sugar
  • 85g Milk
  • 50g Oil
  • 100g Cake Flour
  • 12g Matcha Powder
  • ¼ Tsp Salt
  • 4 Egg Whites
  • 60g Caster Sugar

Method

  1. Whisk egg yolks and caster sugar
  2. Add in milk and oil. Whisk till it emulsifies
  3. Sieve in cake flour, matcha powder and salt
  4. Whisk together and set aside
  5. Whisk egg whites and sugar till stiff peak
  6. Fold into egg yolk batter
  7. Bake at 150c for 60 minutes

 

Orange Cointreau Whipping Cream

ingredients

  • 200g Whipping Cream
  • 30g Orange Cointreau

Method

  1. Whisk whipping cream till stiff peak
  2. Add in orange cointreau and continue whisking till incorporated
  3. Set aside in chiller till ready to use

 

Filling

  • A Punnet of Strawberries

 

To Assemble

  1. Slice matcha chiffon into 3 slices after it has cooled down
  2. Spread frosting evenly onto cake slice and layer with sliced strawberries
  3. Repeat process till all layers have been filled and frosted
  4. Serve Chilled

 

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Enjoy & Happy Baking

Pandoro (Golden Bread)

gs9a1127It’s the time of the year again where christmas bakes goes crazy! Presenting the Pandoro, a sweet, butter and egg rich Italian holiday bread!

Pandoros are traditionally made in star shaped moulds or you could use any regular bundt bands or even panettone moulds! For the ease of easy baking, i have used a hybrid starter instead of a traditional sweet starter although i do have that; those sweet starters are great for panettone! Go ahead and use the sweet starter if that’s what you prefer.

 

Recipe

Yields 2 500g Loaves

Hybrid Starter

ingredients

  • 100g T45 (Or any Bread Flour)
  • 1g Instant Yeast
  • 2g Salt
  • 20g Liquid Sourdough Starter
  • 60g Milk

Method

  1. Mix all ingredients together and bulk at room temperature for an hour
  2. Transfer to chiller and bulk overnight for 12 hours

 

Dough

ingredients

  • 400g T45 (Or any Bread Flour)
  • 10g Milk Powder
  • 7g Instant Yeast
  • 150g Milk
  • 8g Salt
  • 183g Hybrid Starter
  • 150g Yolks
  • 250g Butter
  • 1/2 Pod Vanilla Bean
  • 80g Sugar

Method

  1. Beat butter with vanilla bean till well mixed, set aside in the chiller
  2. In a stand mixer with a dough hook, mix T45, milk powder, instant yeast, milk, salt, half the egg yolks and hybrid starter together
  3. Mix on low speed until the ingredients are incorporated, about 4 minutes
  4. Add 1/3 of the sugar and continuing mixing on low speed till it’s incorporated into the dough
  5. Turn mixer to medium speed and continue mixing till gluten is developed
  6. Gradually add the remaining sugar and egg yolks and mix till gluten has reached full development
  7. On low speed, gradually add in chilled but pliable butter
  8. continue on low speed until the butter is completely incorporated into the dough
  9. Transfer dough to an oiled container and bulk for 1.5 hours with 1 stretch and fold
  10. Turn dough onto table and divide into 2 pieces
  11. Shape dough into a tight ball and place them seam side down into the buttered pandoro pans
  12. Proof covered for 12-14 hours until the dough in almost proofed to the rim of the pan
  13. Bake at 180c for 30 minutes
  14. Invert onto wire rack to cool completely
  15. Sieve powdered sugar for a light coat of dusting

 

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Enjoy your labour of love after all that hard work! Doesn’t this look gorgeous!

Wholemeal Durian Cheese Tart

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Durian Cheese Tarts!

With all the cheese tarts craze going on now, i was thinking i have to bake some soon! Having tried most of the baked cheese tarts out there, i must say they are really good but it’s always the case where if the fillings are really good, the tart shells are just meh and vice versa.

Of course the need to add durian into whatever possible since my family loves them and the fact that i’m baking for the family, i would usually try to incorporate some healthier options since i’m feeding the seniors in the family!

Recipe

Wholemeal Tart

ingredients

  • 174g Plain Flour
  • 52g Wholemeal Flour
  • 124g Butter
  • 38g Sugar
  • 32g Eggs

Method

  1. Mix plain flour, wholemeal flour and caster sugar together
  2. Rub in cold, cub butter till it resembles coarse bread crumbs
  3. Add in eggs and bring the dough together
  4. Rest dough in the freezer for 30 minutes before working on it
  5. Take dough out from freezer and weigh into 35g dough, press into tart mould
  6. Bake in 200c preheated oven for 12-15 minutes
  7. Set aside

 

Cheese Tart Filling

ingredients

  • 125g Cream Cheese
  • 70g Mascarpone Cheese
  • 70g Whipping Cream
  • 30g Milk
  • 50g Sugar
  • 10g Lemon Juice
  • 10g Egg Yolks
  • 5g Corn Flour

 

  • 120g Durian Puree

Method

  1. Whisk cream cheese and mascarpone cheese till smooth
  2. Add in whipping cream, milk, sugar and lemon juice
  3. Whisk till homogeneous and cook over bain marie till it becomes smooth
  4. Incorporate sifted corn flour and egg yolks and whisk till thick
  5. Set aside and bring to room temperature

 

Assembly

Method 

  1. Lay some durian puree at the base of the ready baked tart shells
  2. Fill up the rest of the shell with the cheese filling
  3. Put tarts in the freezer for 30 minutes till not wobbly
  4. Egg wash top of cheese filling with egg yolk
  5. Bake at 200c for 10 minutes for lava cheese and 15 minutes if you prefer something a little firmer

 

Durian cheese tart

i’m using the tart mould from PushPan, brought in by the people behind kitchenary! Discount code below for those who are interested! Awesome mould as there is no worries about the tarts sticking to the bottom of the pan! For this, all you need to do is to push it up with ease! Perfect for lazy people like me!

Use discount code “MBC015” at http://www.kitchenary.com.sg for a 20% off all products till 31st July 2016

From 1st August, discount code will remain for a 15% off

 

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Love the “burnt” top on the tarts! You can only get this if you chill the fillings then apply a layer of egg wash on it

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i opted for something not too oozy as that’s how the family likes it. i have noted down the time for you all to reference in the recipe above

FullSizeRender_4it’s apparent i have more durian than cheese!

Enjoy Baking

Classic French Baguette

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Classic French Baguette

Finally back to blogging. These few month’s been really crazy at work and the sheer amount of work, classes and demos to conduct is just overwhelming!

Without further a do, let’s talk about french baguette! i’m one person who loves artisan bread! Crusty and slightly chewy is what i am looking for. As much as i love doing both breads and pastries, i tend to fall back to baking bread to destress! it’s much more relaxing to me as compared to pastries and not forgetting the sheer amount of washing to be done!

This baguette recipe is a really simple one and it’s one of my favourite because it’s so simple and fuss free! As long as it’s fuss free, that’s awesome to me!

Recipe

ingredients

Poolish

  • 50g Artisan Plain Flour
  • 50g Water
  • 0.5g Yeast

Main Dough

  • 500g Artisan Plain Flour
  • 150g Water
  • 100g Poolish
  • 5g Salt
  • 1g Instant Yeast

 

Method:

Poolish

  1. Mix flour, water and yeast till well combined
  2. Leave it at room temperature for 2 hours and transfer to chiller to rest overnight for a minimum of 8 hours

 

Main Dough

  1. Mix all ingredients together at a low speed for 5 minutes (Speed 4 on the Kitchenaid) and another 4 minutes on a medium speed (Speed 6 on the Kitchenaid)
  2. Check for window, and continue kneading if windowpane test is not achieved
  3. Pour dough in an oiled container and rest for 45 minutes
  4. Do a stretch and fold on the dough and let it rest for a further 30-45 minutes
  5. Cut and preshape dough into 150g portion and rest for 15 minutes
  6. Shape baguette dough and proof at room temperature for 45 minutes or till dough is ready
  7. Preheat oven to 230C
  8. Score baguette dough and bake for 16-18 minutes
  9. **Spray some water in the oven to create steam
  10. Let baguette cool before slicing

 

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Love the holey moley crumbs of the baguette!

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Single scoring instead of the usual five scoring when laziness gets the better of you!😀

i hope you all enjoy the recipe and drop me a comment should you have any enquiries!

Happy Baking!