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Sourdough starter Soft Sandwich loaf

 

 

Sourdough starter Soft Sandwich Loaf

Ingredients:

330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Stiff Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt

Method:-

  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.

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Herman Soft Bread (single proof)

Using Pandan Juice for this loaf

Plain white loaf

Added 20g of Whole meal flour to the above loaf

Using Bluepea Juice to get this color

Herman Soft Bread (Single proofing method)
Recipe by Xiu Li
Ingredients:-
Herman 130g
260g bread flour
1 large egg
60ml milk (slowly add, adjust accordingly)
2g salt (6g for salty toast)
30g butter

Method:

1. Mix all ingredients (except butter) together (I used a stand mixer) and knead till you get a silky and elastic dough. Incorporate butter and knead till window pane stage.
2. Divide dough into 3 portions, then roll out flat and slightly shorter than the width of the pan. Roll up like a swiss roll, and place into well greased loaf pan. (my pan measurement is 20x10x10cm).
3. Cover with the pan cover if using pullman loaf pan or a damp cloth if using open top loaf, at room temperature for 8-10 hrs or until the dough tripled in size/90% of height of pan.
4. Bake at 170C, for 25-30mins for buns/35-40mins for big loaf, cover bread with foil if it browns too quickly. (If baking in a covered loaf pan, increase temperature to 190C for 35 minutes).

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Same Day Bake sourdough bread

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Nancy Wei’s recipe with adaptations on method

Ingredients:
240g bread flour (80%)
60g wholewheat flour (20%) used Gold Medal Bread Flour
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g toasted flaxseeds (5%) – omitted
Method:
– Pan toast flaxseeds till they crack. Leave aside to cool. (skipped)
– Combine flours. Mix with water to form a dough.
– Autolyse for 1/2hr. Room temperature 28C.
– Incorporate starter till it is well combined in dough. Rest dough for 1/2 hr.
– Mix in salt (diluted with 1tsp water). (mixed in directly)
– Transfer dough to an oiled container. Do a stretch & fold (S&F) to tidy dough.
– Repeat S&F 2-3x, every 1/2hr.
– Mix in flaxseeds in last S&F. (skipped)
– When dough has gone through adequate bulk fermentation (about 3 to 3.5hrs), proceed to shaping. (about 2-2.5hrs maybe!)
– Shaping – tip dough out of container on a floured countertop. Pre-shape dough, rest 20 mins (I did only 10 minutes).  Final shape. Transfer dough to a floured banneton.
– Final proof on countertop till dough is ready for baking (about 50 mins; do indent test). (straight into fridge for about 8 hours, not sure, was rushing to go out!)
– Pre-heat oven. Freeze dough for 1/2 hr.
– Prepare parchment paper. Tip dough out of banneton. Score and load into pre-heated dutch oven (DO).
– Bake in DO at 250C for 20 mins covered and 230C for 15-20 mins uncovered.
– Transfer to rack to cool completely before slicing.

Dough was puffy!

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Sour Dough Batard

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Sour Dough Batard (73% hydration)

240g German Bread Flour
60g Spelt Flour
200g water
5g salt + 10g water
60g refreshed levain

Night before: Mix all flours and water and autolyze in fridge overnight. Next morning let it sit on room temperature to thaw.

Add in levain, spread on the dough and mix in. Rest 1/2 hour.

Mix salt with water and add to the dough. Rest 1/2 hour.

Start 4 sets of stretch and fold with 1/2 hour rest after every set. (Total 2 hours)

Turn out on lightly floured counter top and preshape. Rest 15 mins.

Final Shape and into banetton. Autolyze in fridge set at 5C for 8.5 hours. Into the freezer for 20-30 minutes to chill for easier scoring and at the same time preheat oven to 250C with Dutch Oven (DO) .

Score and bake covered for 20 minutes at 250C, remove bread from DO and continue to bake at 210C for 20 minutes.

Cool completely before cutting.

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Herman Bread

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Herman Bread (Artisan)

300g (I used 260g unbleached bread flour + 40g German Spelt)
6G salt,
200g cold water
140g Herman yeast

Generally here’s what I do but don’t have to be very strict about it:-

1) Mix all the ingredients till the flour is well hydrated, then transfer into a lightly oiled container, covered and allow to autolyze for 30 minutes in a cooler box with a tub of ice.
2) Complete 4 sets of stretch and fold every 30 minutes autolyze until dough is smooth and stretchy. (window pane state)
3) After the final s&f, autolyze for 1.5 – 2 hours before doing the preshaping. Divide the dough if desired, and tighten up by gently pushing the dough towards you. Use the scraper to help if dough is soft. Repeat until you can feel a tension on the dough. Leave it on the table to rest for 10-20 mins. (bench rest)
4) Do a final tightening and gently scoop up the dough and place into a floured banneton with the seam side facing up. Allow to proof until 50% more than it’s original size or do a poke test. If it springs back when gently poked, it’s ready to bake. OR if you do not have time to bake, place this covered with plastic into the fridge to retard overnight after resting for 1-2 hours. Next day bake cold from fridge.
5) Preheat your oven at 250C. While this is heating, place your dough into the freezer to firm up for scoring. (optional)
6) Score your dough and bake into a preheated oven @250C for about 30 mins covered, remove the cover and reduce the temperature to 220C and bake another 20 minutes, depending on the size of your dough and your oven.

 

 

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Herman Soft Loaf

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Herman Soft Loaf
Recipe adapted from Katie Foong’s here

Ingredients:-
80g Active Herman starter
220g High Protein flour
30g wholemeal flour
30g sugar
95g water
10g milk powder
1 large egg
20g olive oil
1/2 tsp salt

Method:

1. Place all ingredients except the olive oil into the mixer bowl of your machine, knead on low until well combined for about 5 minutes. Add the olive oil and continue to knead on low speed until smooth and elastic.
2. Transfer to an oiled container and proof at room temperature until doubled. Shape and place into a well greased and floured baking tin. Wrap with a plastic bag and chill in refrigerate over night. I left mine in the fridge from the time I go to bed until the next day when I got back home in the evening.
3. Remove the dough from the fridge, and allow to thaw in a warm place until 2.5 or tripled it’s original size. I proof mine in the microwave oven with two cups of hot water to create a warm environment.
4. Bake in preheated oven at 180C for 30-35 mins or until golden brown.

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Herman Loaf

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Herman Loaf adapted from Ann Tan’s recipe

Ingredients:

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

Instructions:

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.

 

 

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