tag:blogger.com,1999:blog-1647782977981359400.post5595985352561704637..comments2023-10-29T16:26:30.900+08:00Comments on Nasi Lemak Lover: Pain de campagne_natural yeast 天然酵母_乡村面包Sonia ~ Nasi Lemak Loverhttp://www.blogger.com/profile/05419159376275343283noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1647782977981359400.post-33705424120748780452017-08-24T17:52:21.018+08:002017-08-24T17:52:21.018+08:00Febryani, you can bake on the baking stone and cov...Febryani, you can bake on the baking stone and cover with a big metal bowl, or you can try using corningware pot (if you are confident about the quality) with 230C but not too high like 250CSonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-80790266693312312632017-07-28T00:49:15.706+08:002017-07-28T00:49:15.706+08:00Hi Sonia,
I don't have le creuset pot. What ca...Hi Sonia,<br />I don't have le creuset pot. What can I use to bake? Or can I use corningware pot? Febryhttps://www.blogger.com/profile/15430916683205311113noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-51505555029644919292017-05-23T15:44:27.732+08:002017-05-23T15:44:27.732+08:00Jasmine, ya maybe due to shaping problem . Anyway,...Jasmine, ya maybe due to shaping problem . Anyway, nowadays i prefer to retard the dough overnight in the fridge, and with higher hydration ( will have more big holes). I have updated the new recipe via my Instagram (sonianll) account, maybe you like to check it out!Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-22599858576579310252017-05-22T21:16:31.798+08:002017-05-22T21:16:31.798+08:00Hi Sonia,
Thks for yr reply, I have tried bake th...Hi Sonia, <br />Thks for yr reply, I have tried bake this bread on Saturdays, why my bread doesn't has big holes like yrs.<br />It is due to shaping not tight enough or other reason? <br />The bread taste great but I think I need to improved on textures. Thks for sharing.<br /><br />JasmineJasminehttps://www.blogger.com/profile/00726814572851136606noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-44082006538100606382017-05-22T12:13:46.086+08:002017-05-22T12:13:46.086+08:00Jasmine, Yes still add 20g each to your 100g start...Jasmine, Yes still add 20g each to your 100g starter, this is to make it active. But if you have use it like day before, actually dont need to add new flour and water, the starter still active, but make sure you have enough starter to use.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-58495339192857500642017-05-20T01:38:48.914+08:002017-05-20T01:38:48.914+08:00Hi Sonia,
How much starter I should use to add 20g...Hi Sonia,<br />How much starter I should use to add 20g bread flour and 20g water, if I have 100g starter m I still add 20g of flour n water?<br /><br />Thk q in advance.<br /><br />Jasmine Jasminehttps://www.blogger.com/profile/00726814572851136606noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-29741727453651816362017-03-23T20:38:02.447+08:002017-03-23T20:38:02.447+08:00Hi Janet, No, fold and stretch every 30mins, for a...Hi Janet, No, fold and stretch every 30mins, for a duration 2-3hrs. If you only do 2hrs, that means you need to stretch and fold for 4 times (every 30mins).Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-10610957652968940722017-03-23T08:32:28.077+08:002017-03-23T08:32:28.077+08:00Hi Sonia,
For step 4: bulk fermentation.
Stretc...Hi Sonia,<br /><br />For step 4: bulk fermentation. <br /><br />Stretch and fold for 2.5hrs? Do u mean, keep repeating the stretch n fold for 2.5hrs? Tat's long! <br /><br />Thanks,<br />JanetAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-72982036452543476952016-12-04T05:33:10.947+08:002016-12-04T05:33:10.947+08:00Me encantó la corteza de este rico pan el aroma de...Me encantó la corteza de este rico pan el aroma debe ser fantástico,tomaría un buen trozo,abrazos.abrazos.Rosita Vargashttps://www.blogger.com/profile/00517797117525636948noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-66066542251608162482016-11-24T19:10:27.804+08:002016-11-24T19:10:27.804+08:00Jennifer, yes you can Jennifer, yes you can Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-29005059345370515282016-11-24T18:56:49.193+08:002016-11-24T18:56:49.193+08:00Can I replace corn meal with semolina flour? Thank...Can I replace corn meal with semolina flour? Thanks.Anonymoushttps://www.blogger.com/profile/12171146892025309705noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-2402435621925447512016-11-10T20:35:29.224+08:002016-11-10T20:35:29.224+08:00Kirsty, i guess you have restart again. Never give...Kirsty, i guess you have restart again. Never give up, i bet you will success making it one day. By the way, i have included a reader's experiences making natural yeast using difference brand of flour in my making natural yeast post, maybe you like to check it out.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-31189560263998296072016-11-10T01:34:48.685+08:002016-11-10T01:34:48.685+08:00Very little bubbles, doesn't look like your pi...Very little bubbles, doesn't look like your picture at all. I check again this morning, still the same level and the color kind of look dark, not as white as it used to be, I am thinking it gone bad?<br />(Thanks for taking time to reply Sonia! : )Kirsty Vittetoehttps://www.blogger.com/profile/13865134497128287875noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-41124797597626237942016-11-09T16:53:07.212+08:002016-11-09T16:53:07.212+08:00Kirsty Vittetoe, at least it has some activity sin...Kirsty Vittetoe, at least it has some activity since you see half an inch rise, did you see small bubbles?Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-66540625098811921212016-11-09T15:32:24.940+08:002016-11-09T15:32:24.940+08:00Yes Sonia, day 1 to 5 all went well, the temperatu...Yes Sonia, day 1 to 5 all went well, the temperature here is around 70F right now. It is on the watery side, I noticed water on the top layer, I discard the water, and discard 200 g of the mixture after that, add 100g flour and 100 g water, do the same again today, but add only 75g of water instead of 100g, that was this morning around 10 am, it is almost 11:30 pm now and it still looks the same, raise about less than half an inch that is about it.<br />Kirsty Vittetoehttps://www.blogger.com/profile/13865134497128287875noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-47413794157845695352016-11-09T10:38:51.898+08:002016-11-09T10:38:51.898+08:00Kirsty Vittedoe, you meant day 1-5 it did ruse rig...Kirsty Vittedoe, you meant day 1-5 it did ruse right ? Just continue to do it, discard half and feed flour and water. If you feel the starter is watery then reduce water amount , it should look like a paste but not runny .. Maybe you can try 2-3 days more to see how it perform . Otherwise start a new batch , but I hope you can succeed this time . How was the weather when you making this ? Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-35297865177130986672016-11-09T10:19:21.483+08:002016-11-09T10:19:21.483+08:00Beautiful bread Sonia, thanks for sharing!
My husb...Beautiful bread Sonia, thanks for sharing!<br />My husband is half Irish, half German, he loves sourdough bread, I wish I could bake one for him someday.<br />I have problem with my natural yeast though, I started more than a week ago, everything went well until day 6, the flour/water mixture didn't raise on day 6 like yours, I keep coming back to read and read your post to see what did I do wrong, but I still can't figure out why on day 6, mine doesn't look like yours. Please help!Kirsty Vittetoehttps://www.blogger.com/profile/13865134497128287875noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-32951749555000902802016-11-08T21:24:27.884+08:002016-11-08T21:24:27.884+08:00anonymous, Thanks for point out the typo error, co...anonymous, Thanks for point out the typo error, corrected.<br /><br />Katherine, i have a built in oven (any brand will do) and the cast iron pot is Le Creuset . Ya, some using baking stone to create the steam, and a cast iron griddle or pizza stone for the base. You can also use a good quality of claypot . Hope this helps.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-71735435140226749752016-11-08T13:02:25.508+08:002016-11-08T13:02:25.508+08:00Fantastic bread! Just like the ones sold in the ex...Fantastic bread! Just like the ones sold in the expensive bakeries, maybe even better. I love this sort of bread.PHhttps://www.blogger.com/profile/11010771600736676432noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-24588602267060215632016-11-08T09:04:17.736+08:002016-11-08T09:04:17.736+08:00Hi Sonia, love seeing the bread you baked and than...Hi Sonia, love seeing the bread you baked and thanks for sharing the recipe. Would you mind to share the brand of oven and cast iron pot that you are using? As I am a home baker and new to this kind of artisan bread baking. Not sure if a 20" home oven is suitable for this bread baking. Came across some recipe which also use baking stone. Appreciate your advice :> Thanks and good day.Katherinehttps://www.blogger.com/profile/17531762640658530912noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-65418565711960308012016-11-08T07:13:02.125+08:002016-11-08T07:13:02.125+08:00Very nice bread, but it's "pain de campag...Very nice bread, but it's "pain de campagne" and not "pain de champagne".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-4102948421296217862016-11-07T20:34:58.936+08:002016-11-07T20:34:58.936+08:00Sonia, the bread is beautiful. Love all the holes....Sonia, the bread is beautiful. Love all the holes. <br />KristyMy Little Spacehttps://www.blogger.com/profile/11355264641236573775noreply@blogger.com