Dark chocolate, orange, hazelnut sourdough.
Young levain.
86% hydration.
2% pink salt.
10% dark chocolate chips, 10% homemade orange peels, 10% hazelnut.
Autolysed for 2 hours.
Bulked for 6 hours, benched for 30 minutes at room temp.
Final proofed for 12 hours in the fridge.
Canelé - caramelized bacon, onion and coffee jam, chili.
Recipe for canelé can be found in my previous post. For the bacon jam, I did not really measure everything but some points:
- it starts with rendering all the bacon fat
- bacon will then be crisped, set aside and chop finely
- add butter onto the pan with bacon oil, wait until it gives very nice nutty aroma, then add sliced onions and red wine vinegar
- onions will be browned and nicely caramelized after a few minutes, now add in bacon, espresso and ground coffee
- cook for a bit longer until it all reduced, add salt and pepper, keep tasting.
All canelés are totally cooled down before piping in the filling and rolled in chili powder.
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Beer based sourdough, smoked ham, cheddar.
Young, rye levain.
50% of liquid was stout.
80% hydration.
2% Amed sea salt.
Local cheese was by @mazaraatartisancheese and smoked ham by @kcsmokery
Autolysed for 1 hour.
Bulked for 5.5 hours, benched for 30 minutes at room temp.
Final proofed for 15 hours in the fridge.
Pain au Levain - squid ink & cheese.
Young levain.
80% hydration.
2% Amed sea salt.
Local cheeses by @mazaraatartisancheese
Autolysed for 1 hour.
Bulked for 6 hours, benched for 30 minutes at room temp.
Final proofed for 12 hours in the fridge.
Canelé - lap cheong, bacon, chives.
Recipe for canelé can be found in my previous post. For the fillings, I mixed lap cheong and bacon bits in sour cream, adding chopped chives just before filling in the canelé.
Got my bacon bits specifically from @kcsmokery for this ✨
All canelés are totally cooled down before piping in the filling.
Panettone - yuzu, mandarin, goji, prunes, caramel.
(adapted from Giorilli's)
Primo:
75 g stiff and happy Pasta Madre
75 g sugar
120 g water
55 g yolks
75 g butter
250 g flour
Secondo:
60 g flour
30 g honey
100 g yolks
70 g sugar
2 g malt
3 g salt
100 g butter
300 g of all the fillings, caramel (cold) was added during shaping.
"Ma Ling" luncheon meat & black garlic sourdough.
Young, rye levain.
83% hydration.
2% pink salt.
Didn’t really measure the luncheon meat, black garlic and black sesame. All were added during shaping.
Autolysed for 1 hour.
Bulked for 5 hours, benched for 30 minutes at room temp.
Final proofed for 13.5 hours in the fridge.