Sunflower Bread.

This bread, price rose by $0.7 compared to 10 yeas ago.

The price increased but taste more and more not nice...

Pullman Bread - 3rd trial.

My pullman was so unsuccessful.
I was so sad and keep on trying.

Finally, 3rd try then I could recall the feeling and timing of pullman baking.

Bagel.

my bagel with Haru-Yutaka flour was almost lost of shape.
I tried with Eagle flour.

Not bad =P

Green tea bread rolls.

Long long time never baked any bread!!! =X

I made up my mind to bake today,
and baked green tea bread.

DONQ.

Here comes DONQ and Mini One opened in Singapore.

I must try their French baguette as they are pioneer to introduce baguette in Japan very very long ago, as well as they are proud to introduce themselves as Scratch bakery.


I got petit ficelle.

 

Fragrant flour, chewiness, I think it is up to their standard.

Only thing regret was that their other bread varieties are like local franchised bakery kind. Big different from what I know the what DONQ in my hometown sales.

Though their baguette is baguette, maybe I just get from Isetan's bakery as their taste also nice and price is more affordable.























DONQ and Mini One @ Takashimaya Basement 2

lazy Bagel.

It too hot nowadays!
SO, bread dough also becomes super lazy!!
(excuse...=P)

I baked bagels, bagels became lazy lazy like that...

Well, it shows I need to improve my skill to don't let the dough become lazy...


And also currently I am storing baking flour in room temperature.
I should store them in wine cellar once Shiu-chan bought it! (Don't know when)

Baker & Cook

Just wanted to try their croissant there since I heard their breads are nice.

Tasted ok to my liking. I think I am really not a fan of rustic breads...=(


Baker & Cook

Green Tea Roll.

Long long time never baked bread...
Until I forgot to add important ingredients of SALT!!!



I added green tea powder and the bread became a little bit bitter.

This time round, I used Hokkaido Wheat mix flour.
Which uses a few types of Hokkaido grown wheat flour such as Haruyo Koi, Kitano Kaori.
Very Very sad that due to no baking and recent terrible humidity, my favourite Haru Yutaka blend flour and Lys D'or and the other french bread flour were all spoiled...='((


Really very very very SAD!!!

*Green tea roll*

*High Protein Flour (11% protein) - 250g

*Chilled water - 165g

*Dry yeast - 2g

*Sugar - 10g

*Salted butter - 10g

*Green Tea powder - 1tsp

*Knead all together >> 1st proofing for 45mins >> Release gas, Divide into 9pcs >> Bench time 15mins >> Release gas, make into round shape >> 2nd proofing 45mins >> Bake with Pre-heated 210degC oven for 13 mins.

Maison Kayser!!!

This is the well known bakery which there is no outlet in my hometown, opened in Singapore.


Maison Kayser.
Relatively links to Japan's kimura ya bakery, owner is inventor of Red bean bun aka Anpan.


My image for Maison Kayser is that they offers rustic and dense breads,
Very chewy and also high end pricey breads.





From their website, they modified their bread to suit Singapore's customer.
Understand, as the bread I bought is so soft. very soft batard.


I wish they could bring their original taste and chewyness here.


I think shop staffs needed to be more trained.
They have too much talking while serving / not serving customers.


Maison Kayser @ Scotts Square

Baguette

Most difficult bread, Baguette.


I try again!!


Used Lys D'or!!!


I added Malt extract!!!


Ah!! Knead too much!!!


Ahh!! there is no hard water!!!


1st proofing = 3 hrs in total, bench time = 30 mins, 2nd proofing = 1hr plus!!!
(Consider OK timing only...)


Orz!!! couping mistaken!!!









I will try again someday....

Choc roll again.

It was really very very bitter choc roll I baked.
So this time round, I shall bake not so bitter choc roll...=P




Only add 10g valrhona cocoa powder and less chocolate buttons.
add a little bit more sugar as well.







...I think children also can take this taste lah...

Serious Baker

@ Joo Chiat Road.


I am happy that there is such baker exist in Singapore =)


Baguette has nice texture and holes,





Croissant has nice honey comb and thin layer.






I hope I can be, soon...=PPP


The Bread Project
174 Joo Chiat Road
www.thebreadproject.com.sg

Ultimate Chocolate roll.

I am quite scared that Kitano Kaori flour might spoil soon...(cos it's been about half a year passed since I bought it)...

So, what I should do to avoid sad story like my fav flour Eagle incident, I shall bake more often as possible using Kitano Kaori.


So long I never baked English bread then.



100% Kitano Kaori. water added 160g...

I thought of baking chocolaty bread.
Try to mix Valrhona cacao powder 10% into the dough, also added Cacao Barry 75% choc buttons into the roll....



very very bitter yo~~~!!

Became very adult choc roll...hahaha =P

Focaccia

For shiu-chan's dinner.




Sad that the my fav flour "Yeagle" got spoilt...

I think maybe somehow got moisture during transportation...='(

Went Serangoon NEX for trying out new bakery.





I heard that baker was working at Ritz-carlton Tokyo...
So I guessed taste should be nicer.

I also heard the flour is imported from Japan.
They couldn't tell me if it's Japan wheat flour or imported wheat flour milled in Japan.
I just ke-po wanted to know as I am also looking for supplier to import flour...





Bought its signature bread,
Soft!!!
Not that I was expected!!!





Tried cake too...not my type...rather spend almost same amount
for better quality...


Green Pumpkin @ NEX
(Actually still can get some of their bread from JP2)

Choc Bread

This is the bread I baked for friends.






Hershey's choc with, actually dought got Valrhona cacao powder.
Don't know if it's rich or waste...

Round Bread

Yes of course,
I am still continue to do baking practice!!!







If I stop practice, I will not able to bake nice bread...more practice more practice!!!

Focaccia

Baked Focaccia, first time.




Recipe for memory keeping:
Focaccia (4pcs / abt 200kcal per bread)
*Grist-mill 60%
*Bake king 40%
*Water 120g
*Salt 4g
*Saf Instant Dry Yeast 2g
*Olive Oil 5g

Kneading > 1st proofing 40mins > dividing/bench time 15mins > shaping > 2nd proofing 45mins > 210 deg for 10mins


Looks like use tomato juice to make also nice...=)

Hamburger

Minced beef is almost sleeping in the freezer...make Hamburger then.



too bad, there's no pickles at our house.


Mix beef and chicken minced meats, add diced green pepper, carrot and onions for patty. oh there's no hamburger bans.

Well, try to bake it then (I never learned it before)

Before I forget, keep the note for burger bans.
Bakes 3 (abt 190 Kcal/bans)
*Grist-mille 65g
*Bake King Bread Flour 60g
*sugar 10g
*butter 9g
*salt 2g
*Saf instant dry yeast 1.5g
*Skimmed milk (liquid type) 40g
*Cold water 40g

Knead > 1st proofing 40mins > bench time 10 mins > shaping (abt 10cm round) > 2nd proofing 45mins > 190deg preheated oven for 14mins.



Burger bans, I didn't add egg. it's pretty soft soft.

Because I only bake 3 bans, to utilize space, I bake potatoes together with bans =)

Challenges

Bread is very deep and complicated thing.
Learn more, headache more.


Everytime is a lesson to learn.



I took my challenge to bake Baguette today,
since I bought flour "Lys D'or" which popular to use for french breads.

Followed technical book recipe,
water used 70%. Proofed for 12 hours.

I guess, I really have to reduce amount of flour when I bake in Singapore.
dough was really too watery...couldn't even make shape...=X

It was my very first time to use Lys D'or as well, I was also no idea what the flour handling like.
well, as often mentioned, I do only a few minutes of kneading to get irregular holes.


really difficult...really difficult to find coupe-knife and Malt extract...

out come was I think too moist inside, however, hole was nice. I think...
let's try again then =)



I have also tried to bake croissant again,
used president skimmed milk 40% and water 20%.
I didn't add any fat (oil) to dough as technical book mention it will be more crispy if never add fat into dough.
Really very difficult to do roll-in butter to croissant without air-con...hahaha.
dough need to be around 5 deg, I have to put into freezer for cooling down next time.


of course, I don't have reverse-sheator, slowly roll it dough...


dunno nice or not...final proofing...

after bake, it was pretty surprise.
most nicely baked croissant I ever baked!!!

crust is so crispy, just regret that inside is moist and there's no honey comb.
well, I will definitely try again!!!




I must buy more Lys D'or next time too!!!