RECIPES

Products needed:

For the poolish starter:

Flour tip 500 - 124 g

Water - 124 g

Instant dry yeast - 1 g

For the dough:

Poolish starter - 266 g

Water - 182 g

Flour tip 500 - 372 g

Instant dry yeast - 2 g

Salt - 10 g

Rosemary/chopped - 2 g

Extra virgin olive oil - 8 g

Flour tip 500 for dusting - 80 g

French Fougasse with poolish starter

For the poolish starter:
1. In a bowl combine the water, flour and yeast and leave overnight to proof.
For the dough:
2. Chop the rosemary really finely.
3. Add to the poolish starter the flour, water, yeast, salt, chopped rosemary and olive oil and using a Kitchen Aid knead until a smooth dough is formed.
4. Brush the sides of a bowl with olive oil, put the dough and proof for 1-2 hours or until double in size.
5. When the dough is proved, take it out on a flat surface dusted with flour and cut 150 grams balls.
6. Put the balls on a black tray with silicone mat and cover with wet towel for 30 minutes.
7. Using a rolling pin, roll the dough into a rectangle and using a pizza slicer make 2 vertical incisions and 3 45 degrees angle cuts on bot side of the vertical cuts.
8. Pick up the dough and stretch it with hands so cuts open up.
9. Put on a black tray with silicone mat, brush with olive oil and bake in a preheated oven on 225 C for 15-20 minutes.

Dim Sum with peanut butter chicken

Products needed:

The dough:

Wheat starch - 120 g

Potato starch - 40 g

Water/hot - 160 g

Sunflower oil - 20 g

The filling:

Chicken breast - 100 g

Chinese cabbage/finely cut - 50 g

Carrots/fine dice - 20 g

Peanuts/toasted/finely chopped - 20 g

Peanut sauce - 70 g

Butter - 20 g

Peanut sauce:

Peanut butter - 160 g

Lime/juice - 40 g

Honey - 60 g

Rice vinegar - 45 g

Light soy sauce - 50 g

Sesame oil - 10 g

Sriracha - 20 g

Ginger - 5 g

Garlic - 5 g

Ice - 3 pcs

Soy sauce - 200 g

Sugar - 50 g

Green onion/finely chopped (for plating) - 5 g

For the dough:

1. Mix the dry ingredients, then add slowly the hot water and sunflower oil.
2. Combine until smooth dough.
3. Divide the dough into 2 halves, then each half onto 12 portions.
4. Roll them into 10 cm diameter (they should be almost translucent.
For the peanut sauce:

Blend everything together in a blender until smooth texture.
For the filling:

1. Cook the breasts on a pan with some butter and then chopped them in fine pieces.
2. Cut the cabbage and carrots really fine.
3. Toast the peanuts for 2-3 minutes.
4. Cook everything in a pan on high heat and then mix with the peanut sauce.
The dumpling:

1. Fill the dumplings with the filling ( around 15 g ), fold them leaving a bit open on the top and then cook them on steam.
For the plating:

Reduce the soy sauce with the sugar until thick consistency.

Ciabatta bread with Poolish starter

Products needed:

Poolish:

330 grams bread flour

330 grams water

Pinch of instant yeast

Final Dough:

613 grams bread flour

405 grams water

3 grams instant yeast

18 grams salt

1. Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.

2. Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.

3. Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.

4. Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.

5. Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces.

6. Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.

7. Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven to 180 to 200 degrees C. Place a broiler pan on the lower rack of the oven (for ice).

8. Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.

9. Bake for 35 to 40 minutes. Cool on a wire rack.