Sun Dried Tomato and Rosemary bread

Adapted from:
http://cherryonacake.blogspot.com.au/2010/05/rosemary-n-sundried-tomato-bread.html

Recipe:

4 cups bread flour
1 tsp salt
1 tsp instant yeast
1 T honey
 1 - 1 1/4 cup lukewarm water - I added around 1/4 more
1-2 T oil from the jar of sun dried tomatoes 
6-7 pieces of sun dried tomatoes, chopped
1 1/2 T chopped fresh rosemary

Method:
1. Sift flour into a large bowl. Add yeast and mix. Add the chopped rosemary and sundried tomatoes. Mix.
2. Add salt and add 1 cup of lukewarm water and the rest of the liquid ingredients. 3. Mix with the paddle attachment. Mix on slow and if necessary add more water. The dough should be soft and slightly sticky.
4. Change attachment to dough and knead for around 15 minutes till it is soft and elastic. Shape and first rise
5. After passed poke test, knead for around 5 minutes and ready for second rise
6. After second rise, shape and score the bread and let is have a final rise.
7. Bake at 220 C for 10 minutes, take out, lightly dust some flour over and bake for another 20 minutes on 200 C. Take out from oven and test for doneness by tapping the underpart and it should sound hollow. 

Final rise

 Shaped into 2 loaves

 after final rise and ready to go into oven

Sweet potato sourdough

Adapted from:

http://girlmeetsrye.blogspot.com.au/2014/04/how-sweet-it-is.html

Ingredients:

120g Bob

150g atta flour

350g of bread flour

150g sweet potato sieved through a colander

300g of warm water

12g of salt + 25g of water

Method:

Autolyse Bob, flour and water and sweet potato for about 2 hours

Stretch and fold for 4 hours duration

Shape and overnight ferment in fridge 

Bake 250c for 25 mins covered

Baked uncovered 230C for 25 mins

Sun dried tomato & Rosemary boule

Adapted from:
https://ovenloven.wordpress.com/2015/02/21/tomato-cheese-sourdough-with-rosemary/

Ingredients:

150g fully fed Bob

450g white bread flour

150g atta flour

480g warm water

12g salt

1tsp freshly chopped rosemary

70g sun dried tomato packed in oil

Method:

1. Autolyse starter, flour and water for an hour

2. Mix in salt, sun dried tomato and Rosemary

3. Stretch and fold around 5-6 times in 30 minutes interval

4. First shape and rest for 30 minutes in kitchen counter

5. Final shape and left in fridge for overnight proof

6. Baked in DO 20 minutes covered at 250C and uncovered at 230C for 20 minutes

After final shape

Ready to bake after overnight proof in fridge

All done but I will bake longer next time.

Tasted very flavoursome with the sun dried tomato. Will definitely attempt again

Crusty Hard Rolls

Adapted from:
http://www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe


Ingredients:
200g Bob fully fed. Next time 100g is sufficient
480g Bread Flour
1 cup lukewarm water
1 1/2 teaspoon salt

Method:
1) Combine all of the ingredients and mix and knead them together. I used a mixer and knead for around 7-10 minutes

3) Allow the dough to rise, covered, for around 4 hours, gently deflating it and turning it over after each hour.

4) Turn the dough out onto a lightly greased work surface. Divide it into 9 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.

5) Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.

6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.

7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.

8) Slash a 1/4" deep cut across the top of each roll. I used an oil ceramic knife for this. Immediately put the rolls into the oven.

9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

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