Rich Sourdough Beer Loaf

Have you seen my Walnut & Beer Sourdough Bread that I made with leftover beer the other day?

This mini loaf has the same idea. Made with leftover beer, but this time I added eggs and butter to make it super rich. ;D

Ingredients:

Starter 125g

Very strong flour 250g

Egg 2 + Beer =165g

Honey 30g

Butter 30g

Salt 4g

It is like brioche. It's buttery and has slight sweetness. And on top of that, there are depth and body that (I think) come from the beer.

Beautiful crumb!

Toasted is even better!

(I like my toast to be well-done...;D)

Remember to grab your FREE 2015 Calendar with 12 recipes including Sourdough bread and rolls!

Mini rich sourdough rolls

I'm testing out some recipes for rich bread rolls that are perfect for mini sliders. What I'm looking for is a bit like brioche, quite rich and slightly sweet so that the savoury taste of fillings really stands out.

This time I tried using cream and egg in order to achieve my perfect buns.

Ingredients:

Strong flour 250g

Starter 125g

Egg + Cream = 165g

Light brown sugar 1 tsp

Salt 4g

Oil 1 tsp

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Although I didn't put any butter, because of the cream it had nice buttery taste (I guess the cream became like butter while mixing...?).

Double fried egg sandwich...

The roll worked well as a supporting actor. The runny egg soaked into the bun nicely and it had just the right amount of sweetness and buttery richness.

I'm thinking about modifying the recipe slightly to make the rolls little softer but I must say I'm pretty happy with this attempt!

Orange brioche

So, as I mentioned before (on my Orange custard cream post), here is my orange brioche made with my banana yeast starter. It has a orange jam sauce mixed in the dough and orange custard on the top.

I think these buns are a perfect example of how versatile the sourdough starter can be. They've got such a nice soft texture and buttery richness that I'm sure they are pretty different from what you imagine as sourdough bread;)

Being quite a wet dough, it's pretty tricky to handle it so I strongly recommend using a mixer for kneading. You will also need to knead (oops..;D) longer than ordinary loaves (such as my Strawberry yeast bread) and it might be difficult to judge whether the dough is ready or not. But don't worry, when in doubt, we always go back to the basics. Feel the dough, stretch it to see it's nice and stringy and doesn't break.

This rich dough takes more time to prove too. I left the dough overnight to let it prove (it was about 10 hours on a warm day, so it can be longer on a cooler day) and then rested it in the fridge for half a day. This resting action is quite important to make it easy to shape the bread.

I haven't got brioche tins but tartlet tins worked ok. I added some orange custard on the top, then put a small piece of dough to cover it.

Not only were they a good energy booster in the morning, but also they were an excellent treat with coffee in the afternoon. :)

Ingredients:

Starter (banana) 125g

Very strong flour 250g

Salt 3g

Honey 50g

Butter 50g

Egg1+Egg yolk 2 + milk = 168g

Orange jam sauce 2-3tbsp

*I will post the brioche recipe some time but for now, please refer to the Banana buns Recipe for the method.

お食い初め (Okuizome)

Today we had Lana's 100 days party called "お食い初め (Okuizome)" which is a Japanese tradition where we prepared a special "first meal" for Lana to wish her food in abundance and in the hope that she will never go hungry for the rest of her life.

Usually there is a grilled whole fish on the menu but I couldn't get one so I baked a "fake fish"for her... Fish-shaped brioche. Well, I did cook those Japanese dishes but I'm a baker after all... I couldn't help baking something for my girl! :D

Obviously, being only 100 days old Lana can't eat them yet... so we had them for her. Yum yum yum... ラナ、ごちそうさま。