Macau Almond Cookie SD | The Fresh Loaf

No. You didn’t read that wrong. This bake was inspired by the delicate, melt-in-your-mouth biscuits from Macau. I had no intention to put almonds or seaweed in the dough at first. Yet when the grains were being milled, the aroma of roasted nuts filled the kitchen. It totally blew my mind! Ahem, I came so close to adding pork floss to the dough.

Macau Almond Cookie SD

Dough flour

Final Dough

Levain

Total Dough

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

303

100

Toasted Buckwheat Flour

60

20

60

19.80

Ssprouted Einkorn Flour

90

30

90

29.70

Whole Spelt Flour

150

50

150

49.50

White Whole Wheat Flour (Starter)

1.5

0.50

Whole Rye Flour (Starter)

1.5

0.50

Hydration

 

 

 

 

36

100

269

88.78

Water

233

87.27

33

100

269

88.78

Salt

4

1.33

4.00

1.50

4.00

1.32

Vital Wheat Gluten

9

3

9

3.37

9

2.97

Starter (100% hydration)

6

18.18

Levain

72

26.97

Add-ins

39

13

39

14.61

 

 

39

12.87

Roasted Almonds

36

12.00

36.00

13.48

36.00

11.88

Anonori powder

3

1.00

3.00

1.12

3.00

0.99

Total

 

 

624.00

233.71

72.00

218.18

624.00

205.94

Combine all leaven ingredients and let sit until ready, about 6 hours (24°C).
Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Roughly combine all dough ingredients except for the almonds. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the nuts by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 8 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 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

It had been a while since the starter was refreshed so it was rather inactive. The dough appeared sluggish that it struggled to rise. You can see that the crumb is on the dense side. Microbes can’t be rushed. I should have known this by now…

Nut lovers would go nuts over this bread. It tastes and smells like roasted nuts & seeds. The toasted buckwheat intensifies the nutty aroma undoubtedly. With the addition of Anonori, this loaf is bursting with umami flavor.

______

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Happy New Year to all!

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Post Author: MNS Master