(CB) SD Soybean, anchovy, and shallot fougasse with savory spiced syrup glaze

I made a decision to scrap the concept of creating ache suisse based mostly flatbread. The thought was slicing out disks of ache suisse, and bake them the millefeuille means. However an excessive amount of leftover dough after the cutouts have been taken. So, nope.

This flatbread is impressed by the food of my homeland. It is referred to as kering tempe. It is principally caked soybean, fermented utilizing Rhizopus sp. tradition, crispy fried, after which cooked in palm-sugar-based savory spiced syrup, meant to be eaten with rice.

Ilustration, tempe wrapped in banana leaves, offered as alive tradition

Ilustration, kering tempe

I take advantage of soybean flour levain (23% PFF, in a single day, single stage), and put salt dried anchovies, chicken’s eye chillies, and shallots as add-ins (20% in whole). I used 5% sesame oil for fast nuttiness. Anchovies and peanuts are sometimes added into kering tempe.

The dough was 70% hydration and has 1.5% salt.

The savory spiced syrup glaze is palm sugar based mostly, containing galangal, keffir lime leaves, Indonesian bay leaves, garlic, shallot, and fish sauce.

I used my normal arrange for baking crusty bread.

Regards,

Jay