Weird Bread (Rustic or Charcoal) with Garlic Confit

Note 1: Why garlic confit? Because I like garlic bread. And do not want to waste oven power just to make garlic confit alone. Might as well bake garlic confit together with bread. And then I will get garlic bread each and everytime!

Ingredients:

Roti Sardin: 380 gm dry ingredients + 100gm water roux:

http://nicemamaforever.blogspot.com/2013/03/roti-inti-sardin.html

http://www.secubitgaramnor67.com/search?q=roti#axzz7X0mtade4

https://www.justonecookbook.com/japanese-milk-bread-shokupan/

Roti Sardin - Basic Soft Bun

380gm tepung high protein (tpg roti) 

3 sudu besar susu tepung (50gm)

80gm gula castor (50gm -  a little not sweet)

3 sudu kecil yis segera (9gm - however to reduce to 7gm since the taste of yeast is a little strong)

1 bj telur A ~ dikocok sket dgn garfu (to not include next time, makes the dough yellow)

100ml air (100-150ml, depending on how wet you want the dough to be)

100gm water roux* (180gm from 30gm flour + 150gm water)

1/2 sudu kecil garam 

30gm butter 

30gm shortening

1. Combine all dry ingredients in one bread maker and mix thoroughly.

2. Add in water + egg + water roux. Knead for another 5-10 minutes until it formed a smooth dough.

3. Add in butter + shortening little by little.

4. Can double the kneading time if you want a really soft and fluffy dough.

5. Relax the dough for at least 40 minutes, or until it has tripled in size.

6. Divide into smaller balls, around 2-3 inches.

7. Flatten the dough onto your palm, add in filling and close the edges, slowly pulling to form a ball.

8. If no filling, pull the dough to fold upon itself to form a ball with taut surface.

9. Brush top of bun with egg. Rest for another 30 - 40 minutes before baking in the oven for 25-30 minutes @ 180C. 

Charcoal Soft Bun

180gm tangzhong (30ml water + 150gm AP flour)

370gm bread flour

2tsp / 4gm charcoal powder

3tbsp / 26gm milk powder

4tsp / 50gm sugar

7gm instant yeast

100ml water (please do not add more)

1 egg

60gm butter

Rustic Bread Whole Wheat

300 gm all purpose flour

80 gm whole wheat flour

8 gm activated charcoal powder (for food)

372 gm bread flour

50-100 ml additional water

RUSTIC BREAD

Poolish: 24 hours ferment

150gm dark rye flour

150gm water

A pinch of yeast

afterwards...

Dough:

300 gm poolish

400 gm bread flour

4 gm instant dry yeast

4 gm salt

6 gm sugar

250 ml water (or additional +/-30 ml water)

460F or 240C for 30 minutes covered, 10-15 minutes uncovered

Rustic: 400 gm dry ingredients + 300gm pre-ferment poolish:

300 gm pre-ferment poolish

280 gm water

2 gm yeast

350 gm all purpose flour

50 gm whole wheat flour

10 gm salt

Water roux (makes 300 gm):

50 gm flour + 250 gm water (1:5)

Heat until just well combined. Not supposed to be too thick. Let cool before use. Can be refrigerated up to a week.

Pre-ferment poolish (makes 300 gm):

150gm water + 150gm flour (1:1)

A pinch of yeast (like 30-40 granules)

Combine and ferment at room temperature for at least 4 hours - 24 hours. Almost like a sourdough starter, will be bubbly. Better after 24 hours. 4 hours just did not give it enough rise.

Steps:

1. Bloom yeast in warm milk, yeast and sugar for at least 5 minutes.

2. Combine all dry ingredients in one bowl and mix thoroughly.

3. Mix water roux / pre-ferment with yeast slurry.

4. Add in dry ingredients. Balance with additional water or flour until it formed a smooth dough.

5. Knead for 15 minutes. Rest for 30 minutes.

6. Fold and shape bread for 10 - 15 minutes. Rest for 30 minutes in a bowl.

7. Heat 500F / 260C dutch oven for 30 minutes.

8. Transfer well floured dough onto the dutch oven. Bake high for 18 minutes. Bake low at 285F / 140C for 25-30 minutes.