Daily Doughs

Cookies - PB & Joe All-natural peanut butter, Medjool chews, handsome dark & white chocolate chunks with a bold kick of espresso.

Daily Doughs’ Seed&Grain 25% mature levain 54% hydration 50% blends of local grains and seeds 2% salt Current personal favorite ❤️ #dailydoughs #drdebs #crumbshot #sourdough #breadmaking #wildyeast #naturallyleavened #breadbosses #sourdoughjakarta

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 - “Chili Crab” mud crab meat, crab roe, crab shell redux, chilies and aromatics. Recipe for canelé can be found in my previous post. All canelés are totally cooled down before piping in the filling. #chilicrab #sweetandsalty #sweetandsavory #canele #crumbshot #canelejakarta #frenchpastry #bakefromscratch #thebakefeed #panettone #sourdough #canelé #naturallyleavaned #wildyeast #artisanbread #pastryartsmag #chefsplateform #trendypastry

Black Rice Sourdough (gluten-free) Gluten-free levain 105% hydration 50% sorghum, 25% sagoo, 25% white glutinous rice 2.1% salt Bulkproofed at room temp for 5 hours, finalproofed for 20 hours in the fridge. #glutenfree #glutenfreesourdough #glutenfreebread #glutenfreebaking #vegan #crumbshot #sourdough #sourdoughclub #opencrumb #pastamadre #naturallyleavaned #wildyeast #bbga #breadbosses #artisanbread #breadporn #sauerteig

Sourdough Brioche - Gulai Kambing Gulai kambing (Indonesian mutton curry) was made of slow-cooked mutton shoulder and homemade Merguez sausage, all cooked in gulai broth. For brioche recipe, see my previous brioche post, only this one was 40% butter. Hand-mixed. No autolyse, mix everything together except for butter, sugar and salt. Rest at room temp for 30 minutes and then add butter, sugar and salt alternatingly for 30 minutes. Fold every hour, bulk proofed for 5 hours. Finish bulk-proof in the fridge for another 16 hours. Divide and shape, final proof at room temp for 3 hours. #brioche #gulaikambing #curry #lamb #crumbshot #sourdough #sourdoughclub #pastamadre #breadmaking #naturallyleavaned #wildyeast #bbga #breadbosses #artisanbread #breadporn #sauerteig #indonesiansourdough #sourdoughjakarta

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. #baconjam #bacon #canele #crumbshot #canelejakarta #frenchpastry #bakefromscratch #thebakefeed #panettone #sourdough #canelé #naturallyleavaned #wildyeast #artisanbread #pastryartsmag #chefsplateform #trendypastry

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.