Posted by: Jonjon | May 1, 2009

Asian – 17 hour Toast 2 8/10, I preferred the original because texture of this one was softer, and takes too much effort to make







Asian – 17 hour Toast 2 8/10, I preferred the original because texture of this one was softer, and takes too much effort to make

May 1 2009


http://preciousmoments66.blogspot.com/2009/03/once-again.html


Biga = 57% water, 1.4% dry yeast, 1.4% sea salt, 3% milk powder to bread flour
39% biga, 10% milk powder, 3% sea salt, 93% water, 2% yeast, 26% unsalted butter
Grind = 247% to bread flour,
Pre-ferment dough
385g Bread flour
205g water
5g instant yeast
5g sea salt
5g milk powder
Method
Dissolve the yeast in water till it bubbles.
Add bread flour, salt and milk. Knead until soft. Cover the dough in cling wrap and chilled for 17 hours.

Dough
153g bread flour
15g milk powder
5g sea salt
143g water
3g yeast
41g unsalted butter
Grind
77g walnuts
26g ground sesames
61g almonds
77g pine nuts
77g hazelnuts
60g sugar

Method
Knead all ingredients of dough and grinded nuts together (except the butter).
Add preferment dough piece by piece. Knead after each addition till soft and smooth.
Add butter and continue to knead till it pass the stretch test.
Cover with cling wrap and prove for 25 – 30 mins.
Divide the dough into 18 portion (approx 70g). Flatten the dough with your hands to drive the air out and round each piece of dough. Cover with cling wrap and proof for another 20 mins.
Flatten the dough with your hands to drive the air out. Roll the dough with your hands into long strands with tapered ends. Lightly dust with flour. Braid six strands repeatedly into a loaf. Cover with cling wrap and prove for about 30 mins till double in size.
Brush with egg wash and sprinkle flaked almonds over it.
Bake for 30 mins at 170 – 180 degrees.

Conclusion
This tatsed like the original, only had a slightly nutty taste. The texture was different too. The original had a more “intact” texture, and this one produced a texture that was fluffy, perhaps due to the high oily content of the filling. I boiled the hazelnuts with 2 cups of water to 2 tablespoons of baking soda (To increase the boiling point of water) for 4 minutes and then rinced with water to get the shell off. And then microwaved the nuts for a total of 5 minutes (hazelnuts cooked faster) before grinding them. Anyways, the bread wasn’t as fragrant as I had expected, but it wasn’t too bad. Just was not worth the effort of making it that’s all.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: