reneetzj


Renée Ting is the founding director of the Singapore Art Book Fair.


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Breadventures

Chocolate Swirl Loaf

100.0% Japanese Bread Flour
3.3%  Cocoa Powder
71.7% Water
10.0% Levain (100% hydration)
2.0% Salt

Total Hydration: 73.0%

Autolysed 1 hr
Bulk 3.5 hrs
CR 12 hrs

Room Temp.: ~ 31.0°C
Whole Wheat & Rye Loaf

70.0% BRM Bread Flour
20.0% Whole Wheat Flour
10.0% Rye Flour
68.3% Water
20.0% Levain (100% hydration)
2.0% Salt

Total Hydration: 71.2%

Autolysed 1 hr
Bulk 3.5 hrs
CR 10 hrs

Room Temp.: ~ 26°C
Sweet Potato Loaf

90.0% BRM Bread Flour
10.0% Whole Wheat Flour
73.3% Water
20.0% Levain (100% hydration)
2.0% Salt
30.0% Mashed Purple Sweet Potato

Total Hydration: 75.8%

Autolysed 1 hr
Bulk 3.5 hrs
CR 13 hrs

Room Temp.: ~ 28°C
Matcha Swirl Loaf

Dough A
50.0% Japanese Bread Flour
33.3% Water
10.0% Levain
1.0% Salt

Dough B
50.0% Japanese Bread Flour
40.0% Water
2.3% Matcha Powder
10.0% Levain
1.3% Salt

Total Hydration: 75.8%

Autolysed 1 hr
Combined doughs during lamination
Bulk 4 hrs
CR 11 hrs

Room Temp.: ~ 29°C
Butterfly Pea Loaf

100.0% Japanese Bread Flour
73.3% Water
20.0% Levain (100% hydration)
2.0% Salt
2.3% Dried Butterfly Pea Flower

Total Hydration: 75.8%

Autolysed 2 hrs
Bulk 4 hrs
CR 12 hrs

Room Temp.: 31.5°C