That is my very first true sourdough enriched bread ever HAHAHAHA (cannot you inform how ecstatic I’m? Oh, and never counting my potato loaves). It was a whole lot of trials and errors with my starter and fermentation schedule. Oh boy, glad I am lastly right here.
Cariah Marey has settled on passable ratio for the time being. She is 1:1:1:1 bran:skim-milk-powder:water:butter for the time being. Skim milk lends lactose to extend osmotic strain, whereas butter is there as ankle weight. She had little tolerance towards butter. Placing butter within the starter permits her to adapt over time, and she or he already has.
She seems like a male stripper for the time being, and requested to be referred to as by his stripper title. Say hello to Tragic Mike!
“Bonjour, bee-cheese!”
This bake is my tackle Dutch-Indonesian scone referred to as roti gambang. Roti gambang is all the time chemically leavened, and the feel is even and dense. The flavors of roti gambang are cinnamon (cassia, to be exact) and palm sugar.
Ilustration, roti gambang
I used to be excited about doing angel-biscuits method, however I really feel angel biscuits are too rustic, and I would like one thing that may be refined cosmetically (this bake is a prototype, so I wasn’t involved about cosmetics but)
This bake is principally a hybrid of brioche and ache brié. It has the richness of brioche and the density of ache brié. The thought is to get nearer in texture to the precise roti gambang. Beside that, it is a good start line to my enriched-sourdough studying course of, because it’s low hydration and on lower-end of upper sugar-percentages (dried banana bits lend added sweetness).
This batch has 35% butter. Eggs and butter are sole sources of hydration. This batch has 50% hydration, 15% sugar (together with lactose), and 20% do-it-yourself dried bananas. I used the fabled, aromatic gros michel bananas, which apparently onerous to export, since gros michel is vulnerable to illness.
Ilustration, gros michel bananas
I did 2-stages levain. The primary levain lasted 4 hours, the second lasted 12 hours. The ultimate proof took 9 hours. No acetic odor, and the acidity is as refined as poolish baguettes. And the ambient temperature was at least 30 °C! Mindblowing, I do know! Love you, Tragic Mike!
I will put the components down right here for 4 days. If does not seem, it is deleted. Each 16 grams of starter is assumed to have 4 grams fats and a couple of grams sugar. Skim milk is assumed to have 52% lactose. Eggs are assumed to have 73% water. And I do not hassle calculating whole fats hahaha!
Verdict
I really like the flavour, so do my check topics. They style like a hug. No acetic odor, acidity as refined as poolish baguettes. They’re dense as supposed, however rather a lot lighter than the precise roti gambang. I will not change a factor formula-wise, however undoubtedly will work on beauty features.
I did not do fairly pictures, I am too overwhelmed up. I’ve bipolar dysfunction, and in the midst of depressed episode. So at present I’ve to be actually cautious about my power expenditure.
I’ve another attention-grabbing viennoiserie trial in thoughts, however I’ve to take a step again for awhile.
Jay
