Tags

ARCHIVE
Saturday, 16 February, 2013

Recipe Mini Buns by Daniel Jorda from Pane Creativos

D3X_3112

Dough

 1000 g  bread flour ( strong flour)

    150 g sugar

   200 g unsalted butter

   250 g eggs

      25 g salt 

200 g  sourdough starter

    60 g fresh yeast  (around 25 degrees)

250- 300 g water (around 25 degrees)

Preparation 

- mix all ingredients

- if any flavoring is added, it needs to be added last

- rest the dough at 4º-8º for 12-16 h

- form buns of 20-25 g

- back on 180 degree for 6 minutes

D3X_3075

 

D3X_3098

Flavor options

- tomato: 100 g of dried tomato flakes and red food color per Kg flour
- curry & turmeric:  10g turmeric powder  & 15 gr curry powder per Kg flour
- calamar ink: 10 g squid ink powder per Kg flour
- basil & thyme: 15 g dried basil and 10 g dried thyme plus green food coloring per Kg flour

POSTED BY Food Lab AT GMT +8 12:02pm | No Comments
CATEGORIES: News
TAGS:
  • Bread,
  • cooking,
  • Daniel jorda,
  • guest chef,
  • inspirations,
 
 
Tuesday, 1 May, 2012

Daniel Jorda and 2am: lab talk bread

2am: lab hosts Daniel Jorda for a week during the World gourmet submit. 

One of the top bread makers in Europe, Daniel Jorda’s humble background and creativity has touched the chefs at 2am: lab.

We collaborated to make a 7 course meal where bread took centre stage of the dinner for the first time. 

Different flavors and textures of bread were incorporated into the courses. (more photos can be viewed in our gallery) 

When he first arrived, we took him to Ghim moh market where he tasted most of the local delights and bought much local herbs and fruits for the dinner and workshop. 

 

   Daniel Rolling the annatto crispy bread for one of the courses. 

   

Annatto bread recipe coming soon… 

 

 One of the highlights was Daniel using our fermented ginger juice to incorporate it in his starter and used this to make some pancakes for one of the courses. 

Daniel loves using spices, dried herbs and vegetables in his bread and it was wonderful seeing him being inspired by our flavor wall and picking ingredients from the wall for use in his bread. 

 Making squid ink mini buns

 Tasted good on its own and can be used for mini burger buns

Another bread he made for pre dinner course. one of his favorites…. 

Focaccia

250g            whole wheat bread flour
130g water
15g butter
10g baker yeast
5g sea salt
1tbsp            oregano leaves
1tbsp            rosemary leaves
Extra virgin olive oil 

Topping

15g water
15g extra virgin olive oil
2g sea salt

 

 Daniel making mini coconut buns with desiccated coconut

Making bread sculptures for petit 4s. 

Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water. 

 

 

POSTED BY Food Lab AT GMT +8 3:08am | No Comments
CATEGORIES: News
TAGS:
  • Bread,
  • cooking,
  • Daniel jorda,
  • dinner,
  • Experimental,
  • guest chef,
  • Local herb,