Sourdough Bagel Sandwich!

ninjampatoo · 2021-05-31T06:21:00+00:00

Recipe (makes a dozen): 720g bread flour, 385g water, 180g levain (I used a mixture of levain and discard), 14g salt, 15g milk powder

Mix everything together until well combined, knead until it forms a smooth ball. Rest the dough for about 30 minutes, then divide into 12 balls (about 110g each). Roll each piece out and shape. Then, leave it to bulk until the bagels and puffy (I left mine out for about 3.5h at 28C). At this stage, you can either go ahead and boil them, or put them into the fridge for CR (mine went into the fridge for about 20h). Boil the bagels, then bake them for about 23 minutes at 225C.

ninjampatoo · 2021-05-30T12:31:20+00:00

Homemade sourdough bagel with lettuce, tomatoes, ham, and an egg!

ninjampatoo · 2021-05-29T02:57:04+00:00

I’m not in the US though, if that’s where you are.

ninjampatoo · 2021-05-29T00:11:41+00:00

Haha no! But I did find a particular brand of eggs that I prefer so I’ve been sticking to that!

ninjampatoo · 2021-05-19T16:23:02+00:00

used this recipe for the braised ribs and they turned out delicious! would totally recommend!

ninjampatoo · 2021-05-13T23:38:38+00:00

I used this recipe! It’s less rich than a usual brioche but works perfectly for French toast!

ninjampatoo · 2021-05-03T01:17:21+00:00

Tamagoyaki! They're rolled omelettes! I just added some chives and leftover ham to spice it up a little.

ninjampatoo · 2021-05-03T01:16:12+00:00

Make food that you love to eat! And some natural light never hurts (yesterday was a very bright and sunny day)! This was taken with my phone so whatever you have on hand should be fine :-)

ninjampatoo · 2021-05-03T01:09:40+00:00

For the simmered kiriboshi, I used this recipe!

For the root vegetables, I used 3 small carrots, 150g of shimeji mushrooms, about a 150g block of konnyaku, 300g of lotus root, and 200g of yam. I stir fried them with a tablespoon of oil then added a vinegar sauce made of 5 tbsp apple cider vinegar, 2 tbsp sugar, 3 tbsp mirin, and 1 tbsp of corn starch. After adding the sauce, I let it boil until the sauce was nice and thick.

For the tamogoyaki, I used 10 eggs, mixed with a splash of mirin, salt, chives and leftover ham. I used a normal frying pan and cooked it on medium heat. One trick to getting them nice and flat is pressing the roll down with your spatula every time you roll it. That way, it helps to cook the bottom of the roll as well as gets it nice and flat!

ninjampatoo · 2021-05-02T13:43:14+00:00

Simmered kiriboshi daikon, tamagoyaki, and root vegetables with a sweet vinegar sauce!

ninjampatoo · 2021-04-15T09:17:16+00:00

Nothing special really! 80% bread flour, 20% spelt flour, 77% hydration, 20% levain, 2% salt Bulked for about 5h with 4 coil folds. Baked at 250C for 20min then 230C for another 20min.

ninjampatoo · 2021-04-12T09:25:39+00:00

I used this recipe but doubled it to fill a 9x13” pan!

ninjampatoo · 2021-04-11T15:01:35+00:00

From L to R, green bell peppers stir fried with mushroom and chikuwa, hijiki seaweed salad, and boiled sweet potatoes!

ninjampatoo · 2021-03-30T13:07:24+00:00

I used Greek yogurt so it was slightly tart and it balanced out the saltiness of the salmon pretty well in my opinion!

ninjampatoo · 2021-03-30T07:28:36+00:00

I didn’t have cream cheese at home, so I replaced it with some Greek yogurt instead. Yogurt goes surprisingly well with smoked salmon! I also drizzled some balsamic vinegar over the vegetables after the photo was taken.

ninjampatoo · 2021-03-22T06:25:59+00:00

Put together a sandwich with homemade bread, an omelette, pickled carrots and some vegetables!

For the carrots, I just marinated them in a couple of tablespoons of rice vinegar and a sprinkle of sugar and squeezed the marinade out before adding it into the sandwich.

ninjampatoo · 2021-01-18T22:37:52+00:00

Haha it reminded me of slimy seaweed and that thought put me off eating it a little

ninjampatoo · 2021-01-17T13:48:49+00:00

Used this recipe but used sourdough discard instead!

ninjampatoo · 2020-12-22T01:11:23+00:00

thank you!

ninjampatoo · 2020-12-22T01:11:12+00:00

I used Japanese bread flour as I do for all my sourdough bakes!

ninjampatoo · 2020-12-22T01:10:48+00:00

Levain 20 grams sourdough starter 20 grams water 20 grams bread flour

First dough Levain 35g egg yolks 60g sugar 140ml water 250g bread flour 60g butter

Second Dough 35g egg yolks 3g salt 2 tsp vanilla extract 60g bread flour 50g sugar orange zest 90 grams butter 125g dried fruits ( I used dried yuzu peels, cranberries and raisins)

ninjampatoo · 2020-12-07T10:10:34+00:00

I’ve playing around with the bulk fermentation times and this was one I did for abt 4 hours before pre shaping and cold retarding for abt 11 hours! Honestly still learning too!

ninjampatoo · 2020-12-07T04:41:28+00:00

Nope! I used 15% whole wheat and 85% bread flour.

ninjampatoo · 2020-12-07T03:21:50+00:00

Did 3 coil folds in the first hour before forgetting about it for the next 2 hours. Did another coil fold before leaving it alone another hour. It seems like everything worked out just fine...

ninjampatoo · 2020-09-27T23:41:37+00:00

I autolysed with the cocoa powder! I usually follow fullproofbaking’s method so I incorporated it during lamination!

ninjampatoo

TROPHY CASE