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Dans la lune

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

May 17, 2020

Black baguette made with black cocoa powder

Black baguette made with black cocoa powder

Print this recipe
Serving Size
2 baguettes
Prep Time
2 hours, 30 minutes
Cook Time
15 minutes
Total Time
2 hours, 45 minutes
Black baguette made with black cocoa powder

Ingredients

  • 240g bread flour (T65)
  • 10g black cocoa powder
  • 5g fine salt
  • 1/2 tsp malt powder
  • 20g white sesame
  • 2g dry yeast
  • 205ml water

Instructions

  • 1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 min. Remove the cover and knead the dough a few times with a spatula. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) a few more times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
  • 3. Then fold both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
  • 4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 5. Pre-heat the oven to 240℃ degree.
  • 6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife.
  • 7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes. Let it cool on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Chocolate, Cooking, Cooking Recipe, Everyday cooking

January 9, 2020

Bacon Epi Bread with home bakery

Bacon Epi Bread with home bakery

Print this recipe
Serving Size
4 epi bread
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours, 15 minutes
Bacon Epi Bread with home bakery

Ingredients

  • 250g bread flour (T65)
  • 5g salt
  • 3g sugar
  • 170g water
  • 2g dry yeast (SAF)
  • 4 tsp mayonnaise
  • 200g bacon

Instructions

  • 1. Measure carefully, placing all ingredients (flour, salt, sugar and water) in your home bakery machine. The dry yeast probably needs to be placed in a dedicated compartement. Select Dough/Manual cycle and press start.
  • 2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and divide it into 4 equal pieces. Cover it with a dry cloth. Take bench time for 15 to 20min.
  • 3. On the floured surface, roll out a piece to a 18~20cm long oval shape with a rolling pin. Then spread the bacon (50g each) on the dough.
  • 4. Fold the dough onto itself length-wise : the right-most side onto itself and the left-most side onto itself. Both meeting along the centerline. Roll over the dough to flatten it lightly.
  • 5. Fold the dough length-wise once more closing it onto itself form both sides again. Only this time, we are shaping it into a log (instead of aiming for flat). Pinch it with your fingers a little along the centerline to 'stitch' it together. Make all 4 logs in this way.
  • 6. Place the dough logs side by side but not too close on a lightly floured cloth, seam side down to rest. Lift up the cloth between baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 7. Pre-heat the oven to 230℃.
  • 8. Once the logs have risen, gently transfer them onto a parchment-lined baking sheet (seam side down).
  • 9. Flour the dough logs lightly and start cutting them : Using a pair of clean kitchen scissors, make deep cuts in the dough at a 45 degree angle. At each cut, slide-push the dough alternatively to the left and then to the right.
  • 10 Bake for 15~20min until the crust is browned.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

May 13, 2018

Cereal Baguette

Cereal Baguette

Print this recipe
Serving Size
2 medium size baguettes
Cereal Baguette

Ingredients

  • 250g bred flour (T65)
  • 5g salt
  • 2g malt powder - optional
  • 20g cereal - of your own choice (sesame is also good)
  • 2g saf instant yeast
  • 188g water

Instructions

  • 1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 minute. Remove the cover and knead a few times (with a spatula) the dough. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) for a few times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
  • 3. Then fold the both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
  • 4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 5. Pre-heat the oven to 250℃ degree.
  • 6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife. Dust lightly each baguette with flour.
  • 7. Mist lightly with water and put the baguette into the oven. Reduce to 230℃ and bake for about 15 minutes, or until the baguettes are golden-brown. Let it cool on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

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