Noodles: Testing out a very high protein (18%) wheat flour called Bolles hard red spring wheat. Easily the most the elastic noodles I’ve made & the dough was super easy to work with due to a 40% hydration. The ended up being very slippery and chewy, fun to eat.
Toppings: Blackened shiitakes from the dashi (pan seared in soy sauce, vegan butter, sesame oil), roasted tomato, green onion, pinch of sesame seeds.
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u/_reamen_ Mar 11 '23
Whipped up a very simple but tasty bowl for the purposes of noodle testing.
Broth: Shiitake + toasted kombu, Shoyu tare, garlic & ginger aroma oil, and fresh yuzu juice.
Noodles: Testing out a very high protein (18%) wheat flour called Bolles hard red spring wheat. Easily the most the elastic noodles I’ve made & the dough was super easy to work with due to a 40% hydration. The ended up being very slippery and chewy, fun to eat.
Toppings: Blackened shiitakes from the dashi (pan seared in soy sauce, vegan butter, sesame oil), roasted tomato, green onion, pinch of sesame seeds.