Another Not-for-the-Faint-Hearted SD! | The Fresh Loaf

After being persuaded by Ian for times, I finally gave in and made some caramelized onion for bread. In case you’re wondering, nope, he didn’t mention about the part about Jinhua ham and shiitake mushrooms 🙂


Jinhua Ham Shiitake Mushrooms Caramelized Onion SD


Dough flour (all freshly milled except pearl millet flour):

120g      40%       Whole spelt flour

90g       30%       Sprouted white wheat flour

60g       20%       Whole white wheat flour

30g       10%       Whole pearl millet flour


For leaven:

7g        2.33%       Starter

39g        13%       Bran sifted from dough flour

39g        13%       Water


For scalded dough:

30g        10%       Whole pearl millet flour from dough flour

30g        10%       Hot water


For dough:

231g        77%       Dough flour excluding pearl millet flour and bran for leaven

193g     64.3%       Water

85g       28.3%       Leaven

60g         20%        Scalded dough

9g             3%        Vital wheat gluten

5g         1.67%       Salt


60g         20%        Re-hydrated shiitake mushrooms, sliced

50g      16.7%        Onion, thinly sliced

27g           9%        Jinhua ham, cubed


303.5g       100%       Whole grain

265.5g      87.5%       Total hydration

Sift out the bran from dough flour except pearl millet flour, reserve 39 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Prepare the scalded dough by combining the pearl millet flour and hot water, set aside until needed.

Combine all leaven ingredients and let sit until doubled, around 5.5 hours (26.5°C).

Prepare the add-ins. Heat 1/2 tsp of your cooking oil of choice (I used extra virgin peanut oil) in a pan. Sauté the onions and mushrooms until softened and caramelized. Pour in the Jinhua ham and a couple of tbsp of water (I used the leftover water from re-hydrating the mushrooms) to deglaze the pan. Remove the mixture from the pan when all the water has evaporated. Let cool completely and refrigerate until needed.

Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours. Fold in the add-ins then ferment for 1 hour 45 minutes longer. Construct a set of stretch and fold at the 15 minutes mark and 1 hour mark respectively. Fold in the add-ins at the 30 minutes mark.

Preshape the dough and let it rest for 25 minutes. Shape the dough then put in into a banneton. Retard for 12 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

Since the dough was fully-proofed, it had virtually no oven spring… Fortunately, the crumb still turns out quite open for a whole grain loaf.

I haven’t tasted the bread yet so I can’t comment on the flavour. The write-up will be uploaded afterwards. That said, the bread smells strongly of caramelized onion and shiitake mushrooms so it should be anything but bland.


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Extra: 20% toasted rye bagels

 Insanely chewy…

Thanks Ian for the inspiration!

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Post Author: MNS Master