← W2

Make: vinaigrette, soy-pickled radish, pan-seared chicken thighs + pan sauce, sourdough focaccia bake, crème pâtissière.

Starter: discard to 20g, add 40g wheat + 20g water.

Breakfast: Fresh focaccia, torn, olive oil and salt. Assess alone first — compare crumb to W1 poolish focaccia.

Lunch: Focaccia + cold pulled chicken + pickled radish alongside.

Dinner: Pan-seared chicken thighs, white wine + thyme pan sauce. Pickled radish. Dressed leaves with vinaigrette.

→ Crème pâtissière plain — assess texture, firmness, starchy aftertaste. This is the starch-set lesson.

Vinaigrette Master Batch

150 ml Extra-virgin olive oil 30 ml White wine vinegar
20 ml Lemon juice 10 g Dijon mustard
4 g Fine salt 2 g Black pepper

Ratio: 3:1 oil:acid. Jar method — lid on, shake 30 seconds. Keeps 2 weeks fridge.

Soy-Pickled Radish · Mu-Jangajji

300 g Korean radish or daikon, cut 1.5cm cubes 60 ml Soy sauce
40 ml Rice vinegar 20 g Caster sugar
5 g Fine salt 200 ml Water

Ratio: 3:2:1 soy:vinegar:sugar. Ready 24h minimum; best at 48h. Keeps 4 weeks fridge.

  1. Pack radish tightly in clean jar.
  2. Brine. Combine all, stir until dissolved. Pour over radish — must cover.
  3. Fridge 24–48h minimum. Turns translucent and amber.
Issue Fix
Too soft Korean radish or daikon only — avoid small red radishes