Have you heard of Wu Pao Chun’s Longan Red Wine bread? A loaf that costs NT360. For long I so wanna try this famous bread🥺 No chance of eating one from his bakery, yet try to make a sourdough version of which 🤓 I soaked the smoked Longan in rum (instead of red wine overnight) and cracked the walnuts, slightly toasted them to prep for the bake the night before. Everything did not go quite right all along though 😞 During lamination, I doubted I was too aggressive in putting too many longan and walnuts 😩 And I was upset as the loaf didn’t seem to rise a bit after cold retarded for 12 hours 😣 The size was more or less that of my normal loaf without fillings 😢 Anyhow still went ahead and had it baked … 5 minutes after went into the oven, it started to rose vigorously 🤩 I did a double score at 8 mins to help its oven spring, which really proved to facilitate a lot 😙. And the whole kitchen started to infuse with heavenly good fragrance of the smoked longan and walnuts 🤤 This experiment loaf didn’t start out smooth, but turned out surprisingly good 🥳 Will share crumbshot and oven spring video in my next post 🤓📹 Here I tried to diarise it … Japanese Bread flour 83% T65 10% Einkorn flour 7% Hydration 78% Starter 20% Salt 2% I used total 300g of flour Smoked longan 45g (soaked overnight in 100g of rum) Walnuts 50g (slightly toasted) Bulk ferment 4.5 hrs at 27°C Laminate longan and walnuts in between Divide dough, preshape and bench rest for 30 mins Shape into banetton, leave at room temperature for another 15 mins Cold retard for 12 hours Preheat oven 250°C Bake cold from fridge 225°C with steam for 15 mins. 220°C without steam of 15 mins #homebaker #homebaking #homemadebread #sourdough #bakingsteel #longanbread #naturallyleavened #wildyeast #f52grams #anovaprecisionoven #precisionoven #anovafoodnerd #artisanbread #instafood #foodphotography #foodtography #foodartblog #breadbosses #food52grams #food52 #thermomix #thermie #tm6 #feedfeed #igbreadclub #thebakefeed #天然酵母パン #手作りパン #パン作り #サワードウ

For baguettes, this hybrid version is always my preferred bake. No pure sourdough versions for baguettes, as that’s not what family like. I’m not after those big fancy holes either, rather it’s the thin crispy crust with the soft crumb texture of this hybrid that my family always complimented 😘 Can you hear the crackling sound when the baguettes were out of the oven? 😧🧡😂 This is my hybrid recipe 200g Torigoe France 40g T55 72g discard 165g water 1.5g yeast 4.5g salt Autolyse 1/2 hr, then add salt First proof 1.5 hr Cut into 2, preshape and rest for 20 mins Final shape & 2nd proof for 30-40min Score. Bake at 250°C for 10 mins with steam. Another 10 mins without steam at 210°C #homebaker #homebaking #homemadebread #sourdoughenriched #baguette #f52grams #artisanbread #instafood #foodphotography #foodtography #foodartblog #breadbosses #food52grams #food52 #thermomix #thermie #tm6 #feedfeed #anovafoodnerd #anovaprecisionoven #igbreadclub #thebakefeed #天然酵母 #天然酵母パン #手作りパン #パン作り #サワードウ #バゲット #酸種麵包

I’m so so so excited to share with you about this experiment loaf 😆. After watching the funniest panicking video of @sour.lotti about her frozen bread, I was so tempted to experiment with freezing a fully fermented loaf for baking later. While I’ve read so many articles, mostly said DO NOT freeze sourdough dough, as it will die under such low temperature. Some said freeze before final proof, then thaw and shape into banneton for final proofing. Until I watched Abby’s video, I realized that even frozen proofed dough can survive and bake so beautifully😳😱. Finally have a chance to test it out🤓. I prepared 2 loaves, one baked according to my normal regime of 12 hours cold retard. As the other one I want to bake the next day for guest dinner, I’ve decided to have it frozen right after the 12 hours CR. Since everyone is opening the fridge so many times during the day, I don’t think my second loaf can survive for another 24 hours for the bake time if I just continue to let it sit in the fridge. So let me diarise this experiment 📝 … Ambient temperature 26°C. Bulk for 4hours, divide dough and preshape. Rest for 20 mins, shape into banetton. Put inside fridge at 5°C for 12 hours. (I intentionally shorten the bulk a bit given this lengthened time before bake) Immediately put the proofed dough into the freezer for 16 hours. At 12am mid night, I took out the dough from freezer, it was hard like a rock 🥶 Then I put it back into the fridge to let it thaw overnight for the next morning bake. The dough was kind of flattened and shrunk when thawed 😢 I was not quite optimistic about it at that moment. Anyhow baked as scheduled. Know what? The loaf rose as if a normal one, with similar oven spring as the one I baked the day before 😳 I was totally thrilled 🥳 Ok, next goal will be freezing the dough a few more days and see if it still can survive 😆🤪 Sorry for this long writeup, hope you enjoy this crazy experiment 🤣