Kopitiam bread – sourdough method

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Kopitiam Bread – sourdough method
(adapted from Barry Apek’s Kopitiam bread)

Ingredients:

270gm bread flour
60g active starter discard (or levain)
25 gm sugar
1 tsp salt
170 gm water (reserve 10g to be added if needed)
20 gm shortening

Method:

1. In the stand mixer bowl, place all ingredients except shortening and 10g reserved water. Start the mix with the dough hook until a smooth dough is formed. Slowly add the 10g reserved water as you knead, if needed.
2. Add the shortening and continue to knead to window pane.
3. Once window pane is achieved, remove the dough on to a lightly floured surface and round it into a ball. Rest 10-15 minutes.
4. Shape into a rectangle, fold in the long sides to meet in the center and then roll flat, then roll into a swiss roll.
5. Place this into a 20 x 10 x 10 cm loaf pan. Cover with cling film and leave it at room temperature to ferment until it touches the cling film. Remove the cling film and preheat your oven to 190C.
6. Once oven is ready, bake on lowest rack for 30-35 minutes or until cooked.
7. Remove from pan immediately and allow to cool on a rack. Best served with butter and kaya.

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2 Comments »

  1. Liew Sim Yeap said

    What is levain?

    Like

    • jeannietay said

      That’s a natural leavener to replace commercial yeast.

      Like

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