Archive for bread

Herman Loaf

IMG_2443 

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.

 

 

IMG_2442

 

IMG_2445

Comments (3)

Basic Sourdough (Overnight retard)

IMG_2230

IMG_2251.JPG

Basic Sourdough (overnight retard)
Adapted from Delvin Tan’s recipe

Ingredients:
a) 300g Unbleached Bread Flour
b) 200g water (reserve about 25g for salt and to wet hands during stretch & fold)
C) 90g Levain ~ feed and wait for it to rise to double before use (30%)
d) 5g salt

1) Place (a) & (b) into stand mixer bowl and using paddle attachment to stir in slow speed for 2-3 mins.

2) Change to dough hook, add the levain and continue to knead for another 6-8 mins until pliable or window pane stage.

3) Transfer the dough to a large mixing bowl and now add salt (use some reserved water to dissolve it a bit) and gently give a few folds.

4) The next step is 3 hours of Bulk fermentation, with 3 sets of stretch & fold (S&F) after every 30 mins of autolyze, the first set starting after 30 mins after completing the kneading to window pane (total 1.5 hours for 3 sets). Allow the dough to bulk for the balance of the time in a cool temperature (1.5 hours, more or less).

5) Gently transfer proofed dough on to lightly floured surface. Pre-shape and rest for 20 mins at room temperature (RT)on the counter top. Cover with a piece of cloth during this resting period to avoid drying.

6) Do a final shaping and transfer to a heavily flour banetton and allow it to proof for 45 min to an hour or until 50% of its original size. Do a poke test to check if the dough is well proofed and ready for baking, then put into freezer for 40-60 minutes to stiffen the dough to make it easier for scoring. While dough is freezing, preheat the oven, with the Dutch oven if using, to 250C.

[Alternatively, you can shape it and place it in a banetton, wrap in plastic bag and chill in fridge overnight.  Cold bake the next day.]

7) Take out the dough from freezer, invert on to a baking paper and do your scoring. Immediately transfer to your dutch oven and put it into oven. Bake with the cover on for 20 minutes.

8) Remove the cover and  lower to 230C and bake another 20 mins until surface is golden brown. (Please adjust individual oven heat accordingly, tent if necessary)

Cool bread completely before slicing.

GO TO THIS LINK ON HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH

 

 

IMG_2255.JPG

Comments (4)

Pumpkin Sourdough Batard

IMG_1879

Pumpkin Sourdough Batard

Ingredients:

250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
85g water
5g salt

Method:

1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.

Follow the pictures for instructions.
IMG_1796

IMG_1798

IMG_1799

IMG_1800

IMG_1820

IMG_1823

IMG_1825

After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours.  Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning too much. Cool completely before you slice the bread.

NOTE: DO BE EXTREMELY CAUTIOUS WHEN HANDLING THE DUTCH OVEN AS IT IS VERY HOT. WEAR VERY THICK MITTENS!

IMG_1856

IMG_1857

IMG_1858IMG_1872

IMG_1874

IMG_1876

IMG_1880

Comments (2)

Sweet Custard Buns

 

The above is Pandan dough with corn custard…just add in the canned corn into the custard after cooked. Added about 4 tablespoons. Reserve some plain custard first to pipe on the top of the buns.

IMG_1941
IMG_1434

Sweet Custard Buns
(makes 6 buns)
Ingredients:

200g bread flour
20g castor sugar
20g unsalted butter, softened
1 large egg and top up with milk to obtain 130g
1/4 tsp salt
3g instant yeast

Custard Filling:

40g Sugar
50g Egg
15g AP Flour
10g Corn Starch
5g Custard flour (Use 15g custard flour and omit the corn starch if you want more yellow custard)
200g Milk
40g Butter
Pinch of salt
1 tsp of vanilla extract (optional)

Instructions:

1. In a stand mixer with dough hook, place all dough ingredients except butter and mix until smooth, about 5 minutes.
2. Add butter and continue to knead to window pane stage.
3. Gather into a ball and allow to proof until doubled.
4. Divide into 6 equal pieces (about 62g), roll into balls and allow to rest for 10 mins.
5. Roll out into a flat disc about 5 inches in diameter and place a portion of custard into the middle and seal up properly.
6. Place into a paper liner. Repeat with the balance dough. Allow to proof, covered until doubled.
7. Preheat oven to 170C. Brush the top of the buns with egg wash then pipe swirls with reserved custard.
8. Bake for 15 minutes then lower to 160C and continue to bake for 10-15 minutes or until golden.
9. Remove from oven and allow to cool on rack.

To make the filling:

1. Sift all the flours together and mix well with lightly beaten egg. Heat milk, sugar and salt, stirring until sugar dissolved. On low heat, slowly add egg mixture while stirring to avoid lumps. Use a hand whisk to whisk vigorously until thickens and smooth. Remove from heat, stir in butter. Transfer to a bowl and cover with cling film touching the top of the custard. Chill until needed. Reserve about 30g for piping swirls on the top. Divide the balance into 6 portions for filling.

Comments (2)

Bread Loaf

IMG_0860IMG_0867

Bread Loaf

Ingredients:
240g  full cream milk (liquid)
40g condensed milk, at room temperature
330g bread flour
1/2 tsp salt
25g unsalted butter, soften at room temperature
1 tsp instant yeast

20 x 10cm pullman pan – grease and flour well. If you do not have a pullman pan, use a bread loaf pan

Method is using a bread machine.

Add milk, condensed milk and salt into the bread machine, followed by the dry ingredients.  Select the dough mode and press start. Once a smooth dough has form, add the softened butter.  The cycle will end with the first proof. Whole cycle is 1.5 hours.

Once the dough has completed the first proof,  remove the dough, punch down to de-gas and divide into 3 equal portions. Roll into balls and rest for 10 minutes. After that take a ball, flatten it with a rolling pin, then roll up like a swiss roll. Repeat with the balance two balls.

Return to the first piece, flatten again and roll up into a swiss roll and place into prepare pan. Repeat with the balance. Cover with the pullman pan cover and allow to proof until 70% full. Start to preheat your oven to 180C. Once ready, bake for 35-40 minutes or until bread is golden brown.

Remove from oven and unmould immediately and allow to cool on rack.

Leave a Comment

Sourdough buns

18118507_10154771386655000_5142054273164935189_n

18057998_10154771386725000_3172690576274491764_n
Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
200g water
1 tbsp wholemeal flour

3 tablespoons cake flour – add slowly if dough is still too sticky

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

IMG_9481.JPG

Comments (1)

Hot Cross Buns

IMG_8623IMG_8625

Hot Cross Buns

330g Bread Flour
30g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1.5 tsp active yeast
120g full cream milk
30g lukewarm water
1 tablespoon honey
30g softened butter
1 large egg
1 tsp vanilla extract
70g raisins

1 egg for eggwash

Paste for the cross: mix 2-3 table spoon of flour with water, add bit by bit until a paste forms.

Instructions:

1. In the stand mixer bowl, place all dry ingredients and mix with a whisk until combine.
2. Stir the yeast in the lukewarm water until diluted and set aside until foamy. Add in the milk, vanilla extract and honey and stir to mix before adding to the flour mixture.
3. Knead until a smooth dough forms then add in the softened butter and raisins and continue to knead to window pane.
4. Allow to proof, covered, until doubled in size. Transfer to lightly floured table top and knead gently to de-gas. Divide into 6 portions. Rest for 10 minutes.
5. Shape each portion into balls and place into prepared pan (greased and lined).
6. Proof until doubled again, brush egg wash on and pipe a cross over each bun.
7. Bake in preheated oven at 180C for 25-30 minutes or until golden.
8. Remove from pan and allow to cool on a rack. You can brush the top with some diluted jam before serving if you wish.

Leave a Comment

Older Posts »