Red bean paste pastries

So, a new store opened close by: H-mart. Has an awesome fish selection, and all kinds of other foods, mostly Asian. It also has a food court with a handful of takeout restaurants and a good many places to sit. Quite interesting, nice actually, if a bit noisy at times.

Now, the bakery in there has a few classic French bakes, but also some Asian like sweet rolls with red bean paste - I had one, and was hooked.

So I made some myself: ('lazy bean paste with 1/4 of the sugar of recipes') - de-li-cious - even some colleges agreed (thanks!).

Kimchi!

Kann mich wohl zu den neugierigen Essern zaehlen: Kimchi ist klasse.
Zuerst habe ich einige male eher klassisches Kimchi gemacht, dann ein bisschen ausgefallener bis hin zum Blumenkohl Kimchi mit Sardellenpaste.

Diesmal eher klassing - Chinakohl (rechts) und Rettich (links) zum ersten Mal. Geschmacksmaessig sind beide gut, aber der Rettich ist schon klasse knacking und frisch. 

Zwetschgenkuchen

Zeit fuer Zwetschgenkuchen! Hierzulande heissen die "sugar plums" und sind so gerade mal ok - Geschmack ist gut, aber ein bisschen weich fuer meinen Geschmack.

Kaum Zucker im Kuchen - diesmal Hefeteig mit Emmer und weissen Weizen, ein bisschen Oel, bestreut mit Zimtzucker.

Ahem, nur drei Stuecke uebrig nach der Kaffeezeit zu dritt :-).

Brot und Kekse

Ganz normale Sauerteigbrote mit ~ 80% Wasser, halb Spelt und halb weisser Weizen, beide organische Vollkornmehle.

Und dazu eine Menge Haferflockenplaetzchen mit Rosinen und Preiselbeeren.
Alle Plaetzchen zusammen haben nur ~ 1/2 cup Zucker, und ein Teil der Butter wurde mit Olivenoel ausgetauscht.

Die Plaetzchen werden eingefroren, dann kurz in den Toaster gesteckt, yumm.

1 pound bread

Another one-pound bread well done - sourdough, 100% whole wheat. As usual, fairly little kneading. It seems to me shaping is actually more important to a nice open crumb than kneading.

Whole wheat toast

Just a plain toast bread, yeast, 100% whole wheat.

Whole wheat baguette-ish

Calling to order! Baguette like bread, just some handling mistake tore one side open, and it rose quite differently!

Bread in a box

A quick yest bread with some squash in it. Overnight rise in the form in the fridge. Whole grain, sure thing.

Vollkorn-Broetchen

Broetchen - but this time 100% whole grain, with 75% wheat and 25% barley.
Chewy, relatively dense like many whole grain rolls, with a nice crunchy crust (from the barley). They rise barely, overnight in the fridge, but then open up a lot in the oven at 450 F.

New Years Braid

Now this was a hit - at home and at work. Fairly low fat whole grain yeast braid. Kneaded a full 15 minutes - light, moist, fluffy, and just a hint of sweetness. 2 loaves gone in a day, no problem.

Popovers

Whole grain for sure and actually really nice and fluffy.
My selective eaters did not like them, but the came out very tender crunch outside, nice moist and soft crumb, great flavor from a bit of sourdough starter (which was too strong for them). I'd love to make these again, I guess have to wait until we have guests over...

Scoring bread

Tried some different scoring today - more flour to keep the blade from sticking, and a bit earlier. Slid the dough from metal sheet into hot dutch oven.  50/50 whole vs white wheat, 75% hydration.

Crumbly cheesecake

Just a sheet cheesecake in between to take to a farewell party. Delicious, slightly tart, slightly sweet, tender inner and lightly crunchy outer part.  

The accidental flat bread

While I often make real flatbread, fresh from the pizza stone in the oven, this is more accidental: a sourdough, whole wheat. Apart from the shape, really nice - tender crust, soft, open crumb