Pandesal

Ingredients:

   3 cups of flour T55, or T65/T45 if T55 is not available
   1/4 cup lukewarm water
   2 1/4 tsp yeast or  levain : 
   1 cup  fresh milk
   1 egg beaten, room temperature
   3 tbspn unsalted butter, softened
   4 tbsp sugar
   1 tsp salt
   Extra flour for kneading
   plain bread crumbs for coating
   1 1/2  tbsp powdered milk optional

Double Chocolate Mousse

prepared by my niece Megan 😋


Ingedients:

Oreos, butter, eggyolk, sugar, hot milk, 2 grams gelatine sheet,  whipped cream, milk chocolate dark chocolate ,

Sourdough Bread

Ingredients:

 for step 1 (Autlolyse)
 960 grams flour T65 , T110
 600 grams water (or less)
 250 grams levain
     5 grams dried levain(dried yeast)

for mixing salt with water
 15 grams salt
  10 gram of water

Procedures:
8:30 am to 9:00 am
 Step 1. Autolyse with Levain.  Mix  960 grams of flour, 600 grams of water, 250 grams of levain and 5 grams of dried levain/dried yeast.   Use stand mixer at  low speed low 5 minutes  medium speed 5 minutes(or you can knead the dough with your hands).  Rest the dough 30 minutes. 9:00 am to 9:30 am

9:30 am  - 9:40 am
 Step 2. Mix.  Add 15 grams of salt to the  top of the dough  and  half of the 10 grams of water  then use the mixer low speed 3 minutes and add the remaining 5 grams of water  making sure the dough is not too wet..continue mixing at low speed 3 minutes.

Step 3.  First fermentation: duration 3 1/2 hours

9:40 am - 9:45 am
   after 30 minutes with wet hands, stretch and fold the dough 4 times

10:15 am - 10:20 am
 and after 30 minutes stretch and fold again 4 times then cover

10:20 am  - 12:50 pm
and  let the dough rest for 2 1/2 hours.

Step 4.  Dividing and Shaping the dough.
12:50 pm - 1 pm
 Scrape out the dough  from the container onto the   large tray/countertop.

1:00 pm - 1:10 pm

Cut the dough into two and preshape  each half  into a loose round. uncover

and rest the dough for 30 minutes.  1:10 pm - 1:40 pm

Step 5; Shape the dough
1:40 pm - 1:50 pm

Flour the top of the dough and your hands and flip it over. Take the bottom edge and fold it up to about the middle. Take left and right sides in your hands and fold the right over to about 2/3 of the left side. Repeat for the left side. then take the top and fold down to about the middle and gently seal. This should form a little envelope shape Now flip over the entire dough and begin dragging and sealing the dough underneath itself. Using both hands, rotate and drag the dough toward you to create tension on the top. Repeat the dragging if necessary.

Step 6. Proof : 3 to 4 hours.
1:50 pm - 2:00 pm
Transfer the 2 balls of the  dough into proofing baskets or  bowls with kitchen towels dust heavily with flour.

2:00 pm - 5:00 pm
Cover and let the dough rise  3 to 4 hours  or overnight in the fridge overnight then  bake the loaves  from the fridge straight to the oven.

Step 7 Heat the oven  at 230 degrees if possible 240 degrees.  place a dutch oven or an ALL stainless steel casserole pot   with cover(no plastic or rubber).

Step 8 Transfer the loaves to the stainless steel casserole pot:

 first place a parchment paper on top of the loaf  and then a cover or a plate or chopping board  and flip it over.

  Score the dough

Step 9 Bake


Remove the stainless steel casserole pot from the oven and remove the lid(be careful not to burn your hands or arms) . Hold the 2 sides of the parchment paper    into the casserole pot   cover and put it back to the oven. 

Bake for 20 minutes then uncover the pot bake for another 20 minutes.

Pan de Mie (Loaf Bread) au Levain

Ingredients:

dried yeast 5 grams or dried levain* 10 grams  + fresh levain (sourdough starter) 120 grams
20 cl (ml) lukewarm water
10 cl(ml) milk
500 grams flour(T55 or T65)
8 grams fine salt
25 grams sugar
40 grams softened butter

50 grams of flour for dusting
10 grams of butter for  greasing the baking mold/pan

* levain Blé Bio(organic yeast) : 2 kg flour  = 85 grams (est. 500 grams flour = 20 grams) temps de levée 3h

Procedures:

1.  Mix the flour, salt, sugar.
2.  Add warm milk, water, dried yeast/levain, fresh levain, melted butter   stand mixer low speed for 3 minutes and 7 minutes medium speed
3.  Cover the mixing bowl  let the dough rise until it is double in size. Note; Levain takes time to rise  3 hours minimum.
4. Degaz/punch the dough and 

Tuna Basquaise (Thon Basquaise à la Provençal)

Ingredients:   Tuna in a glass jar, 1 large  onion,  3 cloves of garlic, 2 tbsp. tomato paste,  2  capsicum/bell pepper(red, yellow or green), 20 olives (black and green), 1/4  cup of strong white wine (like Muscadet and Gros Plant) or Madeira  wine, 4 tbsp.  water, few cubes  of lardon(small pork belly)  or strips of bacon, thyme, rosemary, oregano,  bay leaves, olive oil, salt and pepper

 1. Stir fry  garlic, onion,capsicum/bell pepper, lardon/bacon

 2. add tomato paste, wine, water, olives, thyme, oregano, rosemary,bay leaves, salt and pepper (adjust the salt if   the tuna is already salty.)   Boil for  2 minutes 

 3. then add the tuna.

 4. Add olive oil before serving.