Hot Dragon Tail

I really wanted to try '' Dragon tail '' shape.

One day, I made it with bacon and sourdough. But sourdough crust was too heavy. So I needed to change the recipe. I was thinking about dragon tail all day... the dough should be buttery, dragon, dragon, dragon...
Then I got some idea to make it real dragon tail.

I add chili sauce to make it hot!
The dough is buttery and folded garlic butter to make it like pastry.
I sprinkled smoked salt before baking.
The hot and garlic buttery dough make nice combination with salami.

When I folded butter I just applied garlic butter on the dough. I don't wanna make the recipe difficult.
And I folded twice, because I made it small.

I think that quite dragonish : )

It was quite spicy and garlic taste. I think boys like these style with drinks.

If you don't like hot stuff, you could make it without chili sauce, or add more!!

I hope you could understand my messy instruction. When I was writing this recipe, I was confusing myself!!

Hot Dragon Tail (make 3 small ones)

Sourdough starter

80g Bread flour

90g Water

1 table spoon beer yeast or pinch of yeast

Final dough

320g bread flour

8g Salt

15g Sugar

50g Unsalted Butter (melted)

1 egg + water 140g - 160g

Sourdough starter

2 tea spoon of chili sauce

Folding

100g Garlic Butter (softened)

Slices of salami

Sprinkle

Smoked salt or Rock salt

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and sugar. Add chili sauce and water + egg, sour dough starter. Mix it 8 minute till it becomes smooth and elastic. Add butter and knead it another 10minutes.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
It took 24 hours at 12℃.

4. Pour the dough onto floured counter, then deflate it, knead briefly. divide in to 3 and make them balls roughly and let rest, covered, for 15 minutes.

5. Folding garlic butter.

①Roll out the dough with a rolling pin.
②Make it 30cm x 15cm.
③Apply the softened garlic butter.
④Fold 1/3 right side and left side.

Turn it 90 degrees, and do it ①－④ (folding butter twice)
Wrap it up with plastic wrap. Rest them in to the fridge for 30 minutes.

The same instruction with another 2.

6. Fold the salami.

A. Take out the dough from fridge. On the floured counter. roll out the dough with the rolling pin. Make it 20cm x 15cm.

B. Place the slices of salami.

 C & D. Fold the edges and then, O part.

 E. The bottom part as well.

 F & G. Turn it 90 degrees. Fold 1/3 up-side and bottom-side.

H. Fold up-side and seal it well. Apply the water to male it tight sealing.
I. Roll it and make it nice shape.

7.  Place it into warm place for 60 - 90 minutes.
Meanwhile preheat oven at 200℃. Spray water before bake it.

8. Make the dough dragon tail shape.

 J & K. Cut the dough on 3/4. Don't cut it off completely!

L. Fold it back side. Do it over and over.
You can see the 2 layer. You need stick the salami with the 〇part of the dough.
Otherwise, salami comes out.

 M & N. Edge pieces.

9. Sprinkle smoked salt or rock salt.

10. Spry water before baking.
Bake it at 190℃ for 10 minutes, and 180 ℃ for 10 - 15minutes, until it becomes brown.

11. Cool it down on the wired rack.

It is placed at Yeastspotting.

Multi Seeds Sandwich Loaf

I am back here now.
I haven't been baking for a month.
I moved to a new house and haven't had Internet connection for a while.

It was so stressful for me not to bake any bread.
Anyway, now, I m finding the oven condition and getting my baking skill back.

I don't buy bread from super market, but I wanted to try to make sandwich loaves. At the super market, most people buy such a shaped bread. At the bakeries, I don't see square shaped loaves.
I got a bread loaf tin with lid.

I took plenty of time for fermenting and proofing to make springy loaf.
I let the dough 24hours at room temperature 12 degrees (it is winter time, here, in NZ).

Multi Seeds Sandwich Loaf

Sourdough Starter

100g White flour

110g Water

1 Table spoon of beer yeast or pinch of yeast

Final dough

300g White flour

100g Wholemeal Flour

10g Salt

20g Honey

10g Canola oil

All sourdough starter

200 - 225cc Water

70g Mix of seeds

(sesame, linseed, pumpkin, poppy, sunflower...and so on)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and seeds mix. Add honey and water, sour dough starter. Mix it 12 minute till it becomes smooth and elastic. Add oil and knead it another 5minutes.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
I set it for 24 hours at  12℃.

4. Pour the dough onto floured counter, then deflate it, knead briefly. divide in to 3 and make them balls roughly and let rest, covered, for 15 minutes.

5. Shape into final loaf.

①Roll it over about 13 x 23cm with the rolling pin. Get the air out from the dough.
②Fold 1/3 right-side and left-side.

③Fold and roll it.

④Seal the bottom, and make it nice shape as rolling.

⑤Put them into the oil coated loaf tin.

⑥Put the lid. 

6. Place it into warm place for 60 - 90 minutes.
Meanwhile preheat oven at 200℃. Spray water before bake it.

7. Bake it at 200℃ with steam for 10 minutes, 180℃ for 20 minutes.

8. Cool it down on the wire rack.

It is placed at Yeastspotting.

Boysenberry Jam Swirl Loaf

I was invited to Easter Dinner at my friend's place on Easter holiday. I was stayed in Wellington with not much things to do. 

I got some bread ideas for the birthday party for my friend. They are Beer sourdough Grissini and Sour cream onion loaf. I put recipe last time. Then after that, before Easter Dinner with friends, I had to cook something for Easter Dinner.

I was completely relaxed during my 4days holiday. I couldn't make up my mind what to cook for that.
OK, of cause, I wanted bake bread. Savory or Sweet....I expected my friends was bringing dishes for dinner.
OK, Sweet bread as dessert. After that idea, I was thinking, thinking, thinking...with my shelf and the fridge. Because super markets were closed on Easter.

I got boysenberry jam, eggs, butter and milk in the fridge. I baked Boysenberry Jam Swirl Loaf. Looks good for the party or big meal.
The dough is sweet rich taste with butter, egg, milk and sugar like brioche. But I used less sugar because of Jam.

Boysenberry Jam Swirl Loaf

400g Bread Flour

30g Sugar

5g Salt

4g Instant Dried Yeast

40g Unsalted Butter (melted)

1 Egg + Milk = 220g

100g Jam

Egg wash (egg and milk)

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minute. It can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.
Prepare a loaf tin. Set the baking sheet on it.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

4.Shaping. 
 Roll it over about 20 x 30cm with the rolling pin. Get the air out from the dough.
Apply jam on the dough. Make 1cm space on the top for sealing

Roll it over. Seal it tightly, then roll it and make it a cylinder.

Cut it off into half. But don't cut it all.

Braid it. Fold the end part. Place it into the loaf tin.

5. Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃

6. Brush egg wash. Bake it at 190℃ for 10minutes. Reduce into 180℃ for 20minutes. 160℃ for 10minutes.

7. Cool it down on the wire rack. Take it out from the tin.

It is posted at Yeastspotting.

Beer Grissini with Sour cream onion dips

I was invited to my friend's birthday party. He is a home beer brewer. I expected lots of beer geek of his friends would come to his party. I made Grissini from beer yeast sourdough and sour cream onion dips.


Grissini tastes happy beer. I added extra beer yeast to make it strong taste. When I made sourdough starter, it smells beer... if I couldn't drink alcohol, I would be drunken with that smell.


I made them 40cm sticks!! They are loooong!! It was funny snack for the party. Everyone was surprised at looks and taste.
They taste, of course, BEER. Beer geeks were happy with beer yeast bread.


Sour cream onion dips, I stir - fried 2 onions gradually to make caramelized. Lots of onion, that is a real sour cream onion!!


I was happy with this bread. It was the perfect situation for my bread.


I had Grissini recipe here, but today, I add sour cream onion dips recipe here.

Grissini

Sourdough starter

50g White flour

50cc Water

1 tea spoon of beer yeast

(or pinch of dried yeast)

Final dough

90g White flour

60g Wholemeal flour

4g Salt

6g Sugar

80cc Water

Sour cream onion dips

250g Sour cream

2 Onions (sliced finely)

1 table spoon of cooking oil

Crushed Garlic

Salt

Pepper

1. Day 1
In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2.  Final dough
In the mixer or bread machine, combine the final dough ingredients and sour dough starter. Mix it 15minutes till it becomes smooth and elastic.
3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 6 hours).

4. Make sour cream dips.
In a sauce pan, Stir fry onion with cooking oil and low heat. Stir it frequently, cook for 30 minutes. Make it brown gradually.
Put onion onto a plate, cool it down.
Mix cooled onion and sour cream, then flavor with slat and pepper.

5. Pour the dough onto floured counter, then deflate it, knead briefly. Make it into a rough ball.
 Set the dough with cover for 15 minutes.

6. On a floured counter, spread the dough into rectangles 30 x 40cm with a rolling pin.

7.  With a pizza cutter or chef’s knife, cut it off.

8. Pick up each strip of dough at the ends and gently stretch it to the length of the baking sheet. All  grissini should just fit on a baking tray.

9. Line a baking sheet onto baking tray.

10.  Place it into warm place with spray water, rise them for 30 minutes.

11. Meanwhile preheat a oven at 190℃.

12. Spray water, and sprinkle sesame seeds.
Bake them at 180℃ for 20minutes or until well brown and crisp.

13. Cool them down onto a wire rack.

Dip and bite!!

It is posted at Yeastspotting.

Honey Walnuts Rye Sticks

Honey and walnuts, Rye....that is my favorite combination of bread. I made stick bread. These are handy for breakfast. When I don't have time to have breakfast as sitting down, just grab sticks and bite as walking to work.

But I prefer having these sticks as toast with butter , tea and sitting down !!

Sourdough starter is made from Rye flour and White flour of mixture. The bread contain 70% White flour and 30% Rye flour. So it is not so dark color.
You can enjoy crunchy crust and walnuts. Natural sweet from honey and sourdough.

Honey Walnuts Rye Sticks

Sourdough starter

50g White flour

50g Rye flour

100cc Water

1 Table spoon of beer yeast (or pinch of yeast)

Final dough

230g White flour

70g Rye flour

8g Salt

40g Honey

130cc Water

15g Unsalted butter

40g Walnuts (chopped)

Time

Mix 10min

　　　　　　　　←add butter

Mix 10min

　　　　　　　　　←add walnuts

Fermenting 8 - 10 hours

Deflate

Devide 700g = 140g x 5

Shaping

Slashing

Baking 200℃ 8min 180℃ 15min

           Turn off 5min

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Final dough

Combine luke-warm water and honey.

In the mixer or bread machine, combine the final dough ingredients except butter and walnuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnuts then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5.  Pour the dough onto floured counter. Deflate and divide into 70g each.

6. Shape it into sticks.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 210℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 200℃ for 8minutes with steam. 180℃ for 15minutes. Turn off and leave it for 5minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.

Pepper Gruyere and Ham Croque Monsier

Ham and cheese is the ordinary combination of sandwich. But If you got special cheese or ham, it would be special.

I baked Malt grain loaf. It contains wholemeal flour and malt barley grain left over from beer brewing.
I really like baking bread, but usually I just eat my bread loaves as butter and jam toast.

I thought i need something different recipe with my loaves. I need to try to make them special!!
Then I made croque monsier with this loaf.

When I saw the recipe, what a rich cheese sauce!!! White sauce, egg yolk and cheese!!
I make it pepper flavor. Cheese sauce melt in your mouth.

Pepper Gruyere and Ham Croque Monsier

(serves 2)

40g Butter softened

2cm thick slices Bread

1 table spoon of Plain flour

6 table spoon of Milk

1 Egg yolk

2 tea spoon of coarsely ground Pepper

75g Gruyere, grated

4 thick slices Ham

1. Preheat the grill.
Apply butter on the 2 slices of bread using about 1/3 of the butter. Place place on a chopping board or a plate with the buttery sides facing down.

2. Melt the remaining butter in a small sauce pan over a medium heat and add flour. Stir them together until they are blended. Then add milk gradually until them mixture has become smooth and very thick.

3. Remove from the heat and stir in the egg yolk, pepper and gruyere, then beat the sauce until the cheese has melted.

4.  Spread the cheese mixture over the unbuttered sides of 2 slices of bread. Place 2 slices of ham on top of each and sandwich with the other unbuttered bread slices.

5. Press them down lightly. Flip over the sandwiches using a palette knife so they are buttered side-up.

6. Place on to a baking sheet, and grill for 2 minutes until golden. Remove from the oven and flip over once again and grill it another 3minutes.

It is placed at Yeastspotting. 

Coconuts Stout Chocolate Rye Loaf

I have been getting beer yeast from a brewer. It is really interesting. He brews a variety of beer. Each kind of beer yeast has different taste.

Now I got Coconuts Stout Beer yeast. I haven't tried the beer yet. It is on the way to fermenting in the bottle for 3 weeks. But I got that yeast, so luckily I could taste and imagine flavor from the yeast at earlier than anyone else.

This yeast tastes smoky and bitter. Of course, bread will be bitter and dark color. I got a idea from the taste. It could be bitter bread. It would match with bitter chocolate and Rye flour.

This loaf is basically Rye bread. I add cocoa powder and 70% cacao chocolate to make bitter. And coconuts fine and Molasses not to make it too sweet.

Oh, I should have asked him to leave coconuts fine that soaked into the beer before bottling.

Anyway, this bread taste like bitter and dark chocolate. It doesn't taste too sweet.  Aroma, chocolate and coconuts, is really nice.

I know it is difficult to get stout beer yeast. So you can use pinch of yeast with starter and stout beer instead of water with final dough.

Coconuts Stout Chocolate Rye Loaf

Sourdough Starter

Day 1Rye flour 50g
Water 50g
1 table spoon of beer yeast
(or pinch of active dried yeast)Day2
Rye flour 50g
Water 50g

Final Dough

240g Bread flour

160g Rye flour

1 table spoon of cocoa powder

8g Salt

40g Molasses

Water 160cc

All starter

50g 70% Cacao chocolate (chopped)

50g Coconuts fine

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough

Combine luke-warm water and molasses.

In the mixer or bread machine, combine the final dough ingredients except butter and chocolate, coconuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add chocolate and coconuts, then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 15minutes. Turn off and leave it for 10minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.