Kopitiam bread – sourdough method


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


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


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.



  1. Liew Sim Yeap said

    What is levain?


    • jeannietay said

      That’s a natural leavener to replace commercial yeast.


  2. Yee said

    Hi Jeannie,
    I was blessed with some sourdough starter from my fren. How much sourdough starter should i take to get 60g active starter discard? I was informed that to use her receipe which is 90g starter, i have to use 30g starter + 30g bread flour and 30g water. And would u also recommend a mixer brand which i can use for bread kneeding. Tqvm


    • jeannietay said

      if you use 30g each of water, starter and flour, you won’t have enough as the yeast would have eaten some of the flour. So I would suggest you make 40:40:40 and have some balance left over to start a new batch for next bake.


  3. Yee said

    Hi Jeannie
    I’m new into baking bread using natural yeast. How much flour and water to add to my starter to refresh to get 60g active starter discard (or levain). Tq


    • jeannietay said

      Hi! I used 15g starter: 45g water:45g flour. You should have some balance to start a new batch of levain.


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