The sea divides, like the air between strangers who pass each other by on the streets.

Thanks for watching….for more videos please visit and subscribe :)!

Posted by: Jonjon | April 4, 2010

0. Doubt – Orchestral 疑 – 22jonjon22


Composition Ideas

Music – Transformed the feeling of doubt into music.

Video –Flashes here and there..nothing HoRRoRble..


Thanks for watching….for more videos please visit and subscribe :)!

salt, sugar, olive oil, 4% butter melted, 55% water, tp 1.9% instant yeast to (14% cornmeal, 86% AP flour, )


For the dough:

1½ cups plus 2 tbsp. (230g) all-purpose flour

¼ cup (38g) yellow cornmeal

1¾ tsp. salt

1 tsp. sugar

1 1/8 tsp. instant yeast

½ cup plus 2 tbsp. (5 oz.) water, at room temperature

1½ tbsp. unsalted butter, melted

1 tsp. olive oil

2 tbsp. unsalted butter, softened

For the sauce:

1 tbsp. unsalted butter

2 tbsp. grated onion

Pinch of dried oregano

¼ tsp. salt

1 clove garlic, minced or pressed

1 (14.5 oz) can crushed tomatoes

Pinch of sugar

2 tbsp. fresh basil leaves, coarsely chopped

1½ tsp. extra-virgin olive oil

Ground black pepper

For assembling and topping:

2 tbsp. olive oil

8 oz. mozzarella, shredded (about 2 cups)

¼ oz. Parmesan cheese, grated (about 2 tbsp.)


To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.  Mix until blended, about 1 minute.  Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally.  Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.

Using your hands, coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.  Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle.  Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.

Preheat the oven to 425˚ F.  To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.


I thought it was quite interesting that this pizza dough had cornmeal, and the fact that you had to laminate it. Not sure what the cornmeal did, but the lamination made the pizza dough crunchy. I decreased butter by 60%, but I still ended up with a flakey dough with layers inside. The dough itself was very flavorful, perhaps due to the use of quite a bit of salt.

Posted by: Jonjon | February 26, 2010

Naan – Garlic 8.3/10 February 26 2009


Woo.. I think the combination of wholewheat and garlic really made this naan flavorful and different from the other naans that I have made. I did not use coriander…..because did not have any on hand. r

water, sugar, yeast, wholewheat, white flour, salt, lemon juice, garlic and coriander,


7 fl oz (just under 1 cup) water

1 teaspoon sugar

1 teaspoon active dried yeast

225 gm wholewheat bread flour)

225 gm white self-raising flour

1 teaspoon salt

1 tablespoon fresh lemon juice

1 for garlic & coriander (cilantro) n; aan:

3 cloves garlic; finely chopped

3 tablespoon chopped fresh coriander (cilantro)

This recipe is adapted from Pat Chapman’s `Indian Restaurant Cookbook’. The tanginess that usually comes from yogurt is imparted by lemon juice in my version.

These can be made with all white flour if desired. Also, if you don’t have any self-raising, substitute plain (all-purpose) flour and 1 tsp baking powder.

In breadmaking, a `stroke’ is one repetition of the actions: squash down dough away from you with the heels of your hands; fold the dough over in half towards you; turn the dough a quarter-turn.

Makes about 3, depending on size

1. Put the water in a small pan and heat to hand-hot. Add the sugar and stir to dissolve. Sprinkle on the yeast a little at a time, stirring well in between each addition to avoid lumps. Put the pan somewhere warm until there is froth on top of it – about 15 minutes. If no froth happens your yeast is dead.

2. Mix the flours, salt and optional flavourings in a bowl. Sprinkle over the lemon juice, then pour in the yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together then knead for 100 strokes. Cover and put in the fridge for at least 1 hour.

3. When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a grill (preferably gas) and place the naans on a floured baking sheet. Cook on both sides under the grill, until puffed up and=8D browned.

4. Serve immediately, or cool and freeze.

Posted by: Jonjon | January 29, 2010

Malted Rye Bread 7/10

=, 71% milk, 12% oil, 4% barley malt syrup, cardamon, yeast, salt 35% eggs to  (26% rye flour, 73% bread flour)

* 3/4 ts Cardamom, ground

* 1 tb Barley malt syru          19g

* 1 c Rye flour                        110g

* 1/3 c Honey                 102g

* 2 1/2 c Bread flour              311g

* 1/2 tb Yeast

* 1/2 tb Salt

* 3 Eggs

* 1 1/4 c Milk                 300g

* 1/4 c Oil                      53g


I quite liked it. Actually, if I was going to make it again, I wouldn’t put so much milk into it because I had to put 300% more flour to make it into a managable dough. Also, I wouldn’t put so much cardamon into it because it kinda distracted the sweetness of the dough.


3 eggs, separated

3 tablespoons sugar

1 pinch kosher salt

Finely grated zest of 1 large Meyer lemon

1 cup homemade ricotta (store-bought works fine)

1/2 cup flour

Jam and/or maple syrup, for serving


1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.

2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.

3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.

4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.

5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.

6. Serve at once on warm plates with jam or maple syrup


Easy to make, and also full of flavor. I used butter and a skillet and it didn’t stick to the bottom which was good. The flavor was slightly creamy and sweet


• 2 Cups Kuttu Atta                Buckwheat flour

• 1 tsp Rock salt

• 2 Potatoes, boiled, peeled and mashed

• Dry flour for dusting

• Ghee or clarified butter for frying

How to make Kuttu Paratha:

•      Combine together the kuttu atta, potatoes and salt.

•      Add sufficient water and make flexible dough. Knead well.

•      Cover it and set aside for about half an hour.

•      Divide the dough into eight pieces and shape them into round balls using dry flour.

•      Roll out these balls into chapatti.

•      Heat a griddle(tava). Reduce the flame to medium.

•      Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.

•      Flip when the underside is cooked. Apply the ghee on exposed surface.

•      Again flip and cook on the other side.

•      Remove when well done on both sides


Despite me being slightly allergic to buckwheat, this was really good and I didn’t have much of a reaction. Tasted kinda like ….don’t know how to say….maybe..dried meat? I don’t know, I can’t remember the flavor of meat precisely since I’m a vegetarian.

Posted by: Jonjon | January 29, 2010

Buttermilk Potato Bread 9.5/10 December 30 2009

46% Russet potato, 0.8% dry yeast, 2.5% sugar, 30% buttermilk, 4% butter, salt to AP or high grade flour


1 Large (370g) Russet potato

2 Tbs (two 7g packages) Dry yeast

2 Tbs Castor sugar

1 Cup (240g/ml) Cold buttermilk

2 Tbs (30g) Unsalted butter

1 Tbs Sea salt

6 to 7 Cups (765g to 893g) Unbleached all-purpose flour or bread flour Extra flour, for dusting

Ingredients for the “Egg Glaze”:

1 Egg

1 Tbs Milk

Poppy seeds


1. Peel the potato and cut it into large pieces. Place the pieces in a saucepan, cover with water, bring to a boil, and cook until soft.

2. Drain, reserving the liquid, and add water if necessary to make 1 cup.

3. Mash the potato and set aside.

4. Warm or cool the potato water to 40.5°-46° C (105° C to 115° C). Pour the warm water in a small bowl. Sprinkle the yeast and a pinch of sugar over the surface of the potato water. Stir to combine and let stand at room temperature until foamy, about 10 minutes.

5. In a saucepan, warm the buttermilk and butter until the butter melts. Stir in the remaining sugar, salt and mashed potato.

6. In a large bowl, using a whisk, combine the yeast and potato mixture with 2 cups flour.

7. Beat hard until smooth, about 3 minutes.

8. Add the flour 1/2 cup at a time, with a wooden spoon until a soft until a soft dough is formed.

9. Turn the dough onto a lightly floured work surface and knead about 5-10 minutes, dusting with flour only 1 tbs at a time as needed to produce a smooth and springy dough.

10. Place the dough in a greased deep bowl and turn once to grease the top and cover with plastic wrap.

11. Let rise at room temperature until doubled in a bulk, about 1 hour.

12. Turn the dough out onto a lightly floured surface. Grease two 23x13cm (9-by-5-inch) pans. Divide the dough into 2 equal portions.

13. Shape each portion into a rectangle and roll up into loaves.

14. Place each loaf seam side down into the loaf pans. Cover loosely with palstic wrap and let rise about 30-40 minutes.

15. Dust with flour or brush with egg glaze and sprinkle with poppy seeds.

16. Twenty minutes before baking, preheat the oven to 190° C (375° C).

17. Place the rack in the center of the oven and bake for 45 minutes or until loaves are deep brown, have a crisp cust, and sound hollow when tapped with your finger.

18. Transfer the loaves immediately to a cooling rack.


If the potatoes are lumpy, beat the buttermilk/butter mixture until smooth, otherwise there will be lumps in the bread.

Do not let the dough get too dry by adding too much flour.

Do not worry if the dough needs up to 2 hours to double in size.

Cool completely before slicing.


The use of buttermilk added an extra dimension to the flavor. I noticed that when buttermilk is used, a fermented taste will be added to the flavor of the end product. In this case the bread tasted as if it had undergone a long fermentation. The use of the potatoes made the inside very moist, chewy and slightly starchy. The starchiness of the potatoes thickened the flavors .

Posted by: Jonjon | January 29, 2010

Light Rye Sandwhich Buns 9.5/10 December 7 2009

2% yeast, 16% warm water,  5% dark corn syrup, caraway seeds, 0.8% salt, 3% vegetable oil, 64% scalded milk, (37% light rye, 63% AP) Wash = 1 tablespoon corn starch to 1/4 cup of water


4-1/2 teaspoons active dry yeast           18g

1/2 cup warm water                                118g

2 tablespoons dark corn syrup                      38g

1 to 2 tablespoons caraway seeds

3 teaspoons salt                             6g

2 tablespoons vegetable oil                   26g

2 cups scalded milk                                473g

2 cups light rye flour                              200g

4 to 4-1/2 unbleached all-purpose flour         530g


3 tablespoons cornstarch

1-1/4 cups water


1) Place yeast in a large bowl. Add water and stir to dissolve. Stir in corn syrup and let sit until yeast begins to foam, about 5 minutes. Add caraway seeds, salt, oil, scalded milk and rye flour. Beat well.

2) Add remaining flour, 1 cup at a time, beating well after each addition. Let rest for 15 minutes. Turn dough onto a floured board and knead for 10 to 15 minutes, or until dough is smooth and elastic. Turn into a greased bowl and let rise until doubled in bulk, about 1 hour.

3) Grease 2 baking sheets or line them with parchment paper. Set aside. Preheat 400 degree F.

4) Dissolve cornstarch in 1/4 cup water. Bring remaining 1 cup water to a boil in a small saucepan set over medium-high heat. Add dissolved cornstarch and cook until thickened. Set aside.

4) Divide dough into 16 equal-sized pieces. Shape into hamburger or hot dog-style buns, placing 8 buns on each baking sheet. Cover and let rise until doubled in size, about 45 minutes. Brush tops of buns with glaze; bake for 20 minutes, or until golden brown. Yield: 16 buns.


Wow..was quite good. I heated the milk in the microwave (half a cup) for about 1 minute and 10 seconds. It was a bit bubbly, then added the water to it then let it cool for 1 minute then dumped it into the flour mixture. Next time I will make sure it has cooled a bit even more just the yeast get killed from the high temperature.

The flavor was quite good. I would’ve cut down the caraway seeds by 10%, but it was actually really fragrant. The caraway seeds dispersed its fragrance throughout every molecule of the bread. The bread was very moist. It was chewy at the same time very soft and moist. It was not dry on the inside like a challah. I don’t know what the cornstarch did, but one thing it did not was that the crust was not crunchy, rather it was soft.

II would’ve cut down on the salt by 20% too, but the bread was very flavorsome. You could actually just have it on its own.!8bO6wmCeFRjv7ZnJEKc-/article?mid=81825






















This worked quite well. Really have to knead it properly into a smooth dough after putting in the boiled rice cake. Otherwise the texture won’t be that good.

« Newer Posts - Older Posts »