Classic Sourdough Bread

Classic Sourdough Bread

Here I come, my classic sourdough baby, a flavoursome loaf of bread.

I know it is a time-consuming stay-at-home endeavor, but I can tell you it worth it when you enjoying your bread and smell the aroma. Afterward, the process wasn’t as difficult as I thought it would be.

Here have a few golden steps:

Step 1, After you have fed your starter, once it’s bubbly and active, pour some out of the jar to weigh or measure, you can mix the dough.

Step 2, Let the dough rest or called ‘autolyse’. This will make the dough much easier to handle and shape.

Step 3, Now it’s ready to rise, or called ‘bulk fermentation’.

Step 4, Cut, shape the dough. Step 5, prepare a baking pan, like a cast iron pan or baking tray.

Step 6, Let it has second rise. Step 7, Bake your bread.

I am not going to say too much, you just go through all the steps to get the details. Any questions can discuss with me! Enjoy!

Classic Sourdough Bread

Ingredient:

  1. 300g Strong bread flour
  2. 75g Rye Flour
  3. 250g Sourdough starter
  4. 6g Sea salt
  5. 150ml-175ml Lukewarm water
  6. Semolina and Plain flour for dusting

Method:

  1. Combine the bread flour, rye flour, salt, and sourdough starter in a large mixing bowl. Add 150ml of water gradually and mix it roughly into the flour mixture with hand. Then mix in as much of the remaining water as you can to get a soft dough. The amount of water to add will vary according to your flour and the starter that’s you made, so judge by yourself.
  2. Spread a little bit oil onto a work table, tip the dough onto it. Knead for around 10-15 minutes or until the dough is elastic and smooth. Or you can tip all thing in the bread machine, so you can enjoy a cup of coffee when the machine does the rest of the elbow work for you. (In my own way, I like the machine works the kneading for me only.)
  3. Transfer the dough into an oiled bowl and cover with cling film, top with a big plate. Leave to proof for at least 5 or 6 hours until doubled in size, it depends on your room’s temperature truly. If the weather is cold, you can leave it overnight.
  4. Now, prepare a bowl of equal portions of semolina and plain flour together for dusting.
  5. Tip the risen dough onto the board with lots of dusting flour. Deflate the dough down with knuckles to knock out the air. Fold the dough into itself several times to strengthen the structure.
  6. Flatten the dough down into a large rectangle shape. Fold the two sides end in towards the center and press down. Turn it over so that the join is underneath.
  7. Shape the dough into a ball, cup it with hands on either side and turn it round and round, tucking the dough in slightly underneath as you go and pulling it in to create a smooth ball.
  8. Dust the top with the dusting flour mix. Meanwhile, make sure dust thoroughly a round 500g banneton. Use a banneton will give a good appearance to the end loaf. Tip the dough smooth side down into the banneton.
  9. Cover with a large, roomy plastic bag, making sure there is plenty of space above when it rises. Leave the dough to rise for 6-8 hours, or until doubled in size. Don’t rush the proving, it’s an important stage for the development of the flavour and structure of the loaf.
  10. Preheat the oven to 450°F/220°C, or 190°C in a fan oven. Now dust a cast iron pan heavily with the dusting flour mix. Very gently tip the loaf onto the iron pan, slash the top with a sharp knife with a pattern.
  11. Bake the loaf for the first 30 minutes, then lower the heat to 400°F/ 200°C/ or 170°C in a fan oven and bake for a further 15-20minutes until the loaf is golden brown and sounds hollow when you tap it on the base. (*Better to keep an eye after 15 minutes.) Transfer to a wire rack and leave to cool completely.

This recipe was adapted from Paul Hollywood sourdough bread.

Extra tips:

  • If you haven’t got banneton, use a Dutch oven to proof and bake in the oven straight away. That will save you the last tip over as well.

Challenge Sourdough Starter Again

Challenge Sourdough Starter Again

I got hooked by the inspiration of Paul Hollywood’s sourdough bread again when I have time to read more books.

During it started to have nice warm weather in the mid of April, I think it is good to get another batch of sourdough starter again for good.

But I decided to make a small batch instead of a large quantity, maybe you can increase the amount of my recipe if you like.

First of all, I need to prepare a large sterilised clean jar with lid, a scale, 100g all-purpose flour, two slices of lemon (or you can use green apple, lemon, or grapes), and 100ml lukewarm water, about 40C.

Now, put the flour in a mixing bowl, add the sliced lemons, then follow the lukewarm water and mix to well combine.

Pour the mixture into the sterilised jar with the lid on (just loose cover). Leave to ferment at warm room temperature (ideally 20-24C) for 3 days, I leave my jar next to the kitchen window. And I put an elastic band around the jar to mark the dough rises and fall.

After 2 days, the top of the mixture seems to haven’t activated yet,  only little bubbles but not much and I can’t see any rises mark from the jar. Then wait for another day to see what happen.

In the 3 days, it still the same situation, not much change. So I think it is the temperature that hasn’t warm enough (it was 15C during the day and dropped down to 10 at night). So, I leave it for another day.

On the 4th day morning, I saw the mark rose up and fall down again. When I open the lid, I could see the top appear some bubbles and the smell was sour. This is a good sign of my starter is undergoing a lactic fermentation and is active. If yours not, you can discard half of the mixture, then add 50g flour, 50ml of water, and 2 slices of lemon and leave it for another day or two to see what happens.

So, once the starter is ready to feed, I discard the lemon slices and add 50g of flour and 50ml of water and stir thoroughly. It needs to be done at least every few days to keep the starter alive. I have to feed it for 3 days since.

Leave the refreshed starter for at least 24 hours, it should bubble up and gets thicker and the texture looks like jelly.  I think it is ready to use to make my own sourdough now.

Keep watching, I will put my 1st sourdough bread on post ASAP.

Vegan Banana Pancake ~ Happy Pancake Day

Vegan Banana Pancake ~ Happy Pancake Day

This pancake is one of the super easy to make. If I can that means you too of course!

Simple ingredients and the easiest method, I think you should jump up and roll up your sleeves, get ready?

Get your food processor out, pour one cup of nut milk of your choice (I chose the almond milk), slice up one spotty banana and blend to smooth.

Then add one cup of gluten-free flour of your choice or the all-purpose flour if you don’t mind and with 1 1/2 tsp of baking powder, two tablespoons of coconut sugar, a pinch of pink salt, and 1/4 tsp ground cinnamon if you like (optional). Blend all together until well combined. Set aside for a half-hour.

Fry as a usual pancake, then serve with your favourite fillings or just a squeeze of fresh lemon juice and a squirt of maple syrup or agave nectar.

Vegan Sweet Potato, Apple & Peanut Soup

Vegan Sweet Potato, Apple & Peanut Soup

September, October is going into the fall season, it means the weather cooler, the trees turn yellowish, the road full of falling leaves. It is autumn with no doubt!

The temperature drops down as my body heat as well. Definity soup is my first thing to think of warm me up.

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Tofu Steaks with Homemade Black Bean Tofu 

Tofu Steaks with Homemade Black Bean Tofu

Every vegan knew what we can get the protein from our food. Soybean, tofu is the main source among them.

I love tofu in my cooking, today I make my own tofu with the black bean for a change. The ingredients are so simple because only have a mixture of black beans and normal soybeans, and I use the rice vinegar for the coagulant. It sets beautifully. But I forgot to sieve the soymilk twice. The texture looks a bit rough for my saying. But the taste remains the same.

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Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

  • 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Unrefined Brown sugar
  • 1 1/4 cup Nut milk of your choice
  • 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
  • 1 1/4 tsp Apple cider vinegar
  • 1 tbsp Oil

Topping:

  • Maple syrup
  • Any fruits or berries of your choice
  • Peanut butter sauce or other nut butter
  • Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

  1. In a large mixing bowl, mix the dry ingredients and set aside.
  2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
  3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
  4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
  5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
  6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
  7. Cover the cooked pancakes with a clean tea towel when you cook the others.
  8. Serve with nut cream and fresh berries when it is still warm.

Chocolate Cake for Valentine’s Day (Vegan)

Chocolate Cake for Valentine’s Day

Hello everyone! Happy Valentine’s Day!

Missed all of you for nearly 3 months, I have been away and it has lots of fantastic things happened recently.

Today is Valentine’s day, it seems we haven’t celebrated this special day since a long time ago.

Despite that, I like to bake this little chocolate cake for my hubby. 🙂

This is a simple, no fuss and easy to achieve success even a new baker.

You can get a lave cake from this simple recipe, but I have baked a little bit over-time accidentally. Sadly, I can’t have a lovely lava cake that I want to. This is what I get at last: a fluffy, soft chocolate cake.

Vegan Chocolate Cake (Lava Cake)

Ingredient:   (Make 2 ramekins)

  • 1/2cup Plain flour
  • 3 tbsp cacao powder
  • Pinch of sea salt
  • 1/4tsp Baking soda
  • 5tbsp Unrefined brown sugar
  • 1/2cup Coldwater
  • 2tbsp Vegetable oil
  • 1/2tbsp Lemon juice or vinegar
  • 1/2tsp vanilla extract

Added later:

  • 2 Dark chocolate cubes, 75% cocoa, (dairy-free)

Method: 

  1. Preheat the oven to 200C.
  2. Sieve the plain flour in a bowl, with the salt, cacao powder, and baking soda, set aside.
  3. Put sugar and cold water in another small bowl, stir until the sugar dissolved.
  4. Add the vanilla extract and lemon juice, mix well.
  5. Add the wet ingredients into the dry ingredients. Mix until well combined but not over mix.
  6. Pour the batter in the greased ramekins.
  7. Then, place one chocolate cube in the batter, press down to immerse into the batter.
  8. Place in the hot oven and bake for 27 minutes. Don’t overcook if you want a lava cake.
  9. Remove out from the oven and leave to cool 2 to 3 minutes. Then gently invert the ramekins on a serving plate.
  10. Tap the base of the mould and let the cake slid on the plate.
  11. Dust some cocoa powder or icing sugar on top. Then serve immediately.

Halloween Spider Web Pumpkin Tart ~ Gluten-free

Halloween Spider Web Pumpkin Tart, gf

Happy Halloween, everyone!

Nearly forgot about it, silly me! Although I saw all the Halloween stuffs like costumes, sweets, decorations, and buckets as well. But…

What will be your fancy costume this year? A vampire or a mummy? A skeleton or a spiderman? But I like to be a pumpkin, why? Because I look like a pumpkin already! hahaha :p

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Roasted Squash Stuffed with Multi-grains ~ Gluten-free

Roasted Squash Stuffed with Multi-Grains ~ Gluten-free

Now is nearly the end of the autumn and the beginning of the winter. Although the time still hasn’t changed back to winter time yet, I can feel the chill wind hit me all the time.

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Vegan Apple Custard Tart ~ Gluten-free

Vegan Apple Custard Tart~Gluten-free

Now is the apple harvest high season, what will you do with the apples?

We pick up a lot of different species from a huge apple orchard. Some of them I will storage in my garage by wrapping them individually with newspaper, it can keep for a longer life.

 

Part of the apples, I like to make it into applesauce for cake making later. And the others I would make tarts,  crumbles or cakes. And today, I would like to make it a little different, I mess up with custard and apple puree in a tart with different layers.

In the meantime, I decided to make it healthier with low in fat, less sugar and without gluten. What do you think?

First, I need to prepare the crust, it is gluten-free without any flour, just oat flour, dates and walnut for the main ingredients.

Pre-bake the crust first to make sure is not a soggy bottom. Then cook the apples like applesauce. Or I have the other idea if you don’t want to do lots of work. You can just slice up the apple and arrange all the slices on the baked crust like a pinwheel pattern, then cover with the custard, and bake. Isn’t that easy and save you lots of precious time!

But I have to advise you to make a smaller size if you haven’t a lot to feed. The reason is when the tart gets cold, the crust will get moist back.

Vegan Apple Custard Tart~Gluten-free

Ingredient:   24cm tart tin

Crust:

  • 1/2 cup rolled oats
  • 1/2 cup pitted dates⠀
  • 1/2 cup walnuts⠀
  • 1-2 Tbsp water or coconut oil

Method:

  1. Preheat the oven to 350F/180C/160C in a fan oven.
  2. In a small food processor, process the oats, pitted dates, walnuts, water, and coconut oil until a dough forms and the mixture holds together when you pinch it with your fingertips.
  3. Refrigerate for about 30 minutes before baking.
  4. Line a parchment paper over the crust. Fill with dry beans, rice or pie weights.
  5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow cooling before filling.

Apple filling:    

  • 2 Apples, diced
  • 1/4 cup Maple syrup or Raw brown sugar
  • 1  tsp Lemon juice
  • 1/2 tbsp of Vegan butter, optional
  • 1/4 tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg, optional
Method: 
  1. Put the diced apples, sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook until the apples soft and turn a slightly brown. Off heat.
  2. Pour the apple mixture in a food processor, add the remaining ingredients and blend to a smooth purée. Pass through a fine sieve. The purée should be thick and sticky like a jam, if it’s too thin, transfer to a pan and cook on a low heat until thickened. Set aside.

Vegan custard:

Ingredients:   

  • 3 cups non-dairy milk (divided into 2 cups and 1 cup.)
  • 1 lemon zest
  • 4 tbsp sugar
  • 5 tbsp cornstarch or tapioca starch
  • ½ tsp vanilla bean
  • 2 tbsp Vegan butter

Method: 

  1. Place 400ml nut milk in a saucepan, add sugar, lemon zest, vanilla, Turn on medium-low heat.
  2. Put the remaining 200ml milk in a bowl, add cornstarch, stir to combine. When the nut milk is boiling, turn down the heat. Add the cornstarch batter into the cooking custard slowly, keep stirring and let it cook until thickened. Remove from heat and pour over a fine sieve, and press through to a smooth custard. Then add the vegan butter in and mix until melted.

Assembly:

  1. Preheat the oven to 110°C/gas mark 1/4.
  2. Put the apple puree over the tart case. Then pour the custard over. Bake the tart for about 1 hour. Allow cooling to room temperature before slicing.