Herman Loaf


Herman Loaf adapted from Ann Tan’s recipe


180g Japanese bread flour
135g Herman Starter (fed the day before)
70g Bluepea water
1/4 tsp salt
10g butter


1) In a stand mixer, knead flour, herman starter and bluepea water for 10min, then autolyze for half an hour.
2) Add salt and softened butter, and continue to knead for another 10min to window pane stage.  Transfer dough into a mixing bow and allow to autolyze for 1 hour.
3) Perform a stretch and fold and autolyze 30 minutes. Repeat another 2 sets of stretch and fold.
4) After last set of S&F, rest 30 minus then do pre-shape, bench 20 minutes and do final shaping. Final proof for 2 hrs. Do a poke test at 1.5 hrs. It’s ready when it springs back.
5) bake covered @250’C for 20 min, opened 220’C for 15 min.
6) cool completely before slicing.








  1. Carolyn Mong said

    Thank you for all the lovely recipes. May I ask can u share how to prepare the Herman starter . Thank you .

    Sent from my iPhone



  2. SY KOH said

    Can I use the sour dough starter to replace Herman starter.

    Liked by 1 person

    • jeannietay said

      Yes you can, although the hydration would be slightly lower.


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