Wednesday, December 31, 2008

strawberry chocolate bagels (fruits yeast water ferment)

I've been baking bagels this week.
These pictures above are 'strawberry chocolate' bagels.
I strawberry's sourness and chocolate's sweetness matches really well.
Do you like sweet bagels?

Sunday, December 28, 2008

2 kinds of rustique (fruits yeast and Japanese natural yeast)

I was in Vegas for several days and could not find any good bread there.

I went to Bouchon bakery but did not see anything attractive...

I came back to my apartment around 8:00pm and needed to knead some bread dough.
My craving for non-pastry, artisan kind bread was that bad.

I looked at 2 books and decided to make 2 different kinds of rustic bread.
A recipe out from each book.

One required to add some sugar (but I forgot to add it).
The other one was a quite simple recipe and requires no sugar.

I let the dough sit in room temperature for 7 hours.
In the morning I shaped them at 8:00am and baked them at around 9:00am.

My husband had a bread with vegan butter(he is not vegan but he had it), strawberry jam and penut butter.
It seemed like he enjoyed it as well as I did. Yummy.

Wednesday, December 24, 2008

Apple, raisin and pear mix yeast batard and UFO sweet bread

Saturday, December 20, 2008

Japanese natural yeast Batard

My 2-week winter break started last night!
I was happy so I baked 3 kinds of bread last night.
2 loaves of French bread, 4 cocoa bagels and a batard.
I use regular instant dry yeast (fermipan red) for french bread and bagels.
The batard was made with Japanese natural yeast.

Crusty crust and fresh crumb with good holes.
I have to say "Thank you very much!" to my special yeast.

Wednesday, December 17, 2008

Apple&pear yeast ==Focaccia

I was baking with apple yeast water in the past 1 month.
Last week, I fed the water a pear's core and refreshed it.
The water smells sweet and really good.

Yesterday, I baked 4 savory focaccia (2 salt&herb, 2 salt only)

Saturday, December 13, 2008

Other natural yeast (batard)

Today, I baked a batard with Japanese natural yeast that I got from Japan.

It is like backferment (dry kind) and easy to use for natural yeast debutants.

I mixed (did not need to knead) dough at around 12:00 and left it on the kitchen counter for 5.5hours.

It tripled. I punched it down and took 20 minutes bench time.

After making batard shape, let it rise for 35minutes.

Preheat oven at 450F.

After slushing the dough, put the dough on the heated cookie sheet, pour 100cc hot water in another heated pan to make steam. Close the oven door, turn the heat off and wait for 3 minutes.

Turn the oven on at 400F and baked for 20 minutes.

yum, yum.

Ah, I'm not good at slashing the dough....hehehe.
(Today, each slash was too close to each other. Maybe next time.)

Friday, December 12, 2008

Apple yeast Boule and mini Coupe

My apple yeast is very active.

I baked a boule and 6 mini coupes with the yeast water.

steam baking worked vwry well today.


Sunday, December 7, 2008

Saturday, December 6, 2008

Apple yeast bread

Yum, yum.

I refreshed my apple yeast water 3 days ago and started making levain with whole wheat flour.

Made relatively lean 'pain de mie' dough at night and yesterday morning, I got this bread.

The crust was very aromatic and of course there was no yeasty or alcohol smell that commercial yeast bread has.

aahhh~I should bake natural homemade yeast bread more often...

== Boulangerie tour in Japan==

== Boulangerie tour in Japan==
I went to my favorite boulangeries.