Rose Petal & Longan Baguette

Oh boy oh boy! Finally, I've decided to take a few days off. Gosh, I need a break so badly! My life sucks for past couple of days. *Excuse me!* hehe..... I'll be away on this Sunday and will be back on next Thursdays. But before that I have to put this up. One of my favourite baguette! Yes, baguette with rose petal and dried longan. In this recipe, I am not soaking the dried longan with red wine but by just adding them in dried & plain unlike the last recipe. I love the natural sweetness in it.

I have to thank Kak Elra for this recipe.

Ingredients :

Starter Dough:
3 tbsp wild yeast
3/4 cup water
1 cup bread flour
(combine all ingredients to form a sticky dough and leave aside for overnight)

Main Dough :
3 cup bread flour
1-1/2 cup water
2 tspn salt
1/2 cup dried longan
50gm dried rose petal, chopped

Method :
(1) combine all main dough ingredients and starter dough to form a soft dough.
(2) let to rest for an hour and fold the dough for a few times.
(3) again, let the dough rest for another one hour.
(4) now, shape the dough and place it to a container or tray wrap with plastic sheet.
(5) keep dough refrigerated overnight.

Finally, bake at 230'c preheated oven for about 35-45 mins.
(spray water into oven before placing in the dough or place a cup of water into the oven for the first 20mins. And then remove it away.)

Actually, I just get my refrigerator fixed yesterday. Some of the food already down to the drain due to improper temperature, included my 8-10 months old wild yeast. ;o( Hopefully, everything going to be back to normal again after the trip. Errrrr......

I've also tried making them into smaller loaves and they looked even better. Alright guys, wish me luck and hopefully I can relax myself a bit. See you all later.
And Happy Holiday to all ! Enjoy & have fun.

Comments

  1. Mmmmmmmm I can just smell that freshly cooked bread. Diane

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  2. Looks like an artisan bread I see at a bakery here! :-)

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  3. So sorry to hear that things have been so hectic. My life has sucked too in the last couple days. I am so glad I'm going away for the weekend.
    Your bread looks absolutely awesome. Enjoy it.
    *kisses* HH

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  4. Why is it all sorts of bad stuff happens when we are busiest?? I had two wretched weeks too.

    But your bread is looking marvelous. I love the rose petals, but have never baked with longan.

    Here's wishing you luck, Kristy!

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  5. Unique creation as usual. Sounds good !

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  6. Wow, this is one amazing and gorgeous loaf! Seems too fancy to eat.

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  7. The baguette looks totally beautiful...! I have never eaten anything with rose petals, this sounds very intriguing :)!!

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  8. Excellent baguette! I love the longan in it.

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  9. I can't beleive you Kristy! You are so busy, your refigerator is down and you still find time to bake beautiful baguettes like that!

    Sorry about your wild yeast :(

    Hope you get the well deserved time off and use it to relax!

    I sure wish I could have a bite of your bread!!!

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  10. Perfect looking bread.

    Enjoy your days off.

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  11. looks wonderful you are the bread queen!

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  12. Wow! I've always love baguette! Best eaten with a cup of nice warm coffee! haha ;)

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  13. The baguette looks wonderful! Very creative additions to it. Hope life goes back to normal for you soon :)

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  14. Yum! Love that bread. Hope all is well soon your way!

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  15. Wow Kristy, this is yet another special recipe! Love the idea of adding dried logans in a baguette...nice! Pass some balsamic vinegar with extra virgin olive oil and there'll be some good eats! Yum!

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  16. Wow..adventurous and interesting but I love it. Kristy, you are becoming more and more creative in your baking! :D

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  17. Will remember to use dried longan in my future bakes. Great loaf you have up there. Take things easy and enjoy your holidays. We certainly can do with a break now and then!

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  18. I love how you are always experimenting with different flavours. Sounds really interesting!

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  19. Beautiful. I am not familiar with longan but no doubt it's good. I love fresh bread.

    Enjoy your time away.

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  20. Kristy..thanks for the Xmas card and take it easy dear :) Have a wonderful holiday !

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  21. LOL, I always have problem to eat baguette, can't figure out other creative way of savoring it... normally I'll just have it with butter and grated garlic.:)

    You too, have fun and wnjoy your holidays!^-^

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  22. Hi, I didn't know your blog and it's simply nice!!! From now io follow you. kiss. claudia

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  23. Kristy! Take time off! You deserve it! And beautiful baguette... the rose petal is the most beautiful addition! xoxo Megan

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  24. Sorry things have been so busy! Enjoy the next few days! The baguette looks and sounds great!

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  25. Longan Baguette sounds very special to me. You are very creative in your cooking.

    I'm starting to get interested in bread making and will look out on your coming posts for more breadmaking tips :D

    Love to have a break too...you are lucky.

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  26. kristy, good to take a break and enjoy your hoildays!

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  27. Kristy, you are always so creative in your baking! Wish I can some now to go balsamic vinegar with extra virgin olive oil, yumm yum.

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  28. Kristy, Your bread always looks so nice. I really wish I can try some.
    Have a nice holidays *.*

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  29. Hi Kristy - sorry to hear that life has been sucky for you of late. Hope you are enjoying yourself, now, wherever you are :)

    Love the look of your baguette! I must try making bread with longan too - love dried fruit in bread but never thought of longan!

    Btw - thank you so much for the Christmas card. You are so thoughtful and me, I am so disorganised *sigh* ;)

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  30. Ps - sorry I missed some of your posts. Just got back from New York and am so very tired :P

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  31. Wow! look at those holes in your baguette! Impressive! and you sounded like one very busy bee lol!

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  32. Hi everyone,

    I'M BACK!!!!! ^_^

    Glad that I went away for awhile. I'm feeling much much much better now. And is fully charged!

    Thanks so much guys for stopping by and spending your time here. I am really appreciate it. Love you all!

    Love, Kristy

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  33. enjoy your time of my friend this bread is amazing
    hugs Rebecca

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  34. Yummy! Homemade baguette! Congrats for the excellent result!

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  35. had to take a look at this not knowing it didnt come straight from a french bakery just magnificient!

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  36. Hey this looks excellent! We've never cooked with rose petal. Can you taste it at all?

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  37. Chef Fresco, mine has only very mild rose flavour which I prefer. You have to add in more rose petal to increase the aroma if you want. Over all, the longan flavour is almost over take the rose aroma but it's good. I love dried longan alot. Hope you will like it too. Enjoy & have fun.
    Cheers, Kristy

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  38. There you go impressing me again. You are in the spotlight, this week, My Meatless Mondays. Thanks for linking up such a wonderful recipe.

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