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Samuel Chun

@samdotchun

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I felt inspired by @maurizio new book. His website was my go to for years and it’s given me a lot of motivation to do more baking.

I tried to experiment with more inclusions so I tried a garlic, cheese, green onion, gochujang loaf that tasted great but the crumb was too chewy for my liking. After getting the book I went back to baking plain bread to get a feel for dough strengthening and temperature management.

My first loaf after some testing was a lemon 🍋 and herb 🌿 loaf with black sesame. It’s by far one of my favorite for snacking.

Loaves incoming if you’re tagged. by @samdotchun

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4 years ago

taken in 크래커스커피 한경점 Crackers Coffee by @samdotchun

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4 years ago

by @samdotchun

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4 years ago

taken in Google Pier 57 NYC by @samdotchun

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4 years ago

Nobody knows why UT has two balls in their east mall. Not even @mrjustinha by @samdotchun

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4 years ago

taken in Bobboi Natural Gelato by @samdotchun

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4 years ago

Spins with @__christopherjoseph__ taken in San Gabriel River Bikepath by @samdotchun

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5 years ago

Red miso furikake sourdough

I tried to marble the red miso by taking a small portion of dough a mixing a bunch of red miso into it and laminating it into the unmixed portion. Not the most beautiful outcome but at least it's separate.

This time I used an ice cube in the oven spring phase and I'm satisfied with the outcome.

You can taste the miso but it's still subtle and the furikake is virtually non existent.

The star continues to be the garlic furikake butter. Just a clove of grated raw garlic and furikake mixed into room temp butter 😗 by @samdotchun

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5 years ago

Manual gif part ✌🏻 taken in 낙산공원 by @samdotchun

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5 years ago

Making up for photos I’m not in part✌🏻 by @samdotchun

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5 years ago

taken in 한국민속촌 by @samdotchun

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5 years ago

by @samdotchun

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5 years ago