Marble TZ bread- Cocoa, matcha braid

Mils tz standard recipe:

375g bread flour

100g plain flour

50g caster sugar

1tsp salt

2 1/2 tsp instant yeast

1 egg lightly beaten

150ml water/milk

40g cubed butter

Method is same as making any dough and final knead stops when window pane test is passed

The dough was separated into 3 parts, I half them and half the other half

The smaller halves were kneaded with matcha paste and cocoa powder paste. Kneading will take some time to incorporate the colour. Leaving it to proof

Second proof

After second proof

Bake at 180C for 35 minutes 

Finished!

Sourdough Cranberry and Walnut Boule

Ingredients:

Levain:

50g Bob fed and active

100g bread white flour

100g wholemeal flour

200g warm water

* I did levain on Friday night 8pm and left overnight in fridge

Main ingredients:

800g bread white flour

200g wholemeal flour

830g warm water

20g salt + 20g salt

100g toasted walnut

200g cranberries

2 tablespoon almond oil

Saturday 8.30am - levain from the night before

Autolyse levain together with other ingredients except for salt + 20g water, toasted walnut and cranberries. 

While waiting for autolyse, toast walnuts for 7-10 mins at 200C and let it cool

12.30pm- mix salt + 20g water. Mix and squeeze salt into autolyse dough and mix them well. Started first Stretch and Fold.

1.00pm - 2nd Stretch and Fold. Pour in toasted walnuts and cranberries after this 2nd fold

1.30pm -3rd Stretch and Fold

2.00pm- 4th Stretch and Fold

2.30pm -5th Stretch and Fold

3.00pm -6th Stretch and Fold

3.15- 7th Stretch and Fold

3.30- 8th Stretch and Fold

4.00pm- first shaping. Flour bench and hands and also Benetton 

4.30pm- Final shape and into the fridge for overnight proofing

Sunday 7.00 am. After proofing overnight. Preheat oven to 230C. Get ready Dutch Oven, bake covered 20minutes and uncovered another 20minutes

Finished both Boules

Crumb shot 1

Crumb shot 2

Crumb shot 3

Sourdough Tartine Boule

Ingredients:
120g Bob (from the counter room temperature)
310 water
1tbs salt + 10g water
2tbs sesame seed and 2tbs flax seed
500g bread flour

Tools:
Glass bowl to store dough for stretch and fold steps
Lined food strainer with floured tea towel
2.8l Dutch Oven
Dough Scrapper

Method:
7.30am: Autolyse 100g Bob + 500g bread flour + 350ml water

10am: mix in salt + water

10.30am : Stretch and Fold 1

11.00am : Stretch and Fold 2

11.30am: Stretch and Fold 3

12.00pm: Stretch and Fold 4

12.30pm : Stretch and Fold 5

1.00pm : Stretch and Fold 6 (added the seeds but should add at beginning cause seeds were not nicely dispersed)

1.30pm: Stretch and Fold 7

2.00pm: Preshape

3.00pm: Final shape

4.00pm: Dough resting and slightly deflated

6.00pm: Bake. Preheat oven to 2.30C. Bake 20 minutes closed in Dutch Oven and 20 minutes off.
* dough got stuck on the cloth, need to use more flour and could not slash dough in time.

crumb shot 1

Not as round as first boule

Crumb shot 2

Crumb shot 3

Bread Dough Calculator

First post at Bread Noob.

A link to Dough Calculator.
http://bakerybits.co.uk/dough-calculator-bakerybits