Archive for Natural Yeast Starter

Tumeric Tartine Sourdough

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Tumeric Tartine Sourdough

Ingredients:

150g Bob Red Mill’s Artisan Bread flour (50%)
30g Rye (10%)
60g Spelt (20%)
90g Japanese Bread Flour (30%)
60g Levain (20%)
224g Cold water (77%)
6g salt (2%)

Method:

Mix all ingredients with cold water, cover and autolyse in fridge for 1 hour.
Take out from fridge and perform 3 sets of stretch and fold every 30 mins. Bulk until puffy about 1-1.5 hours at 28-30C.

Preshape, bench rest 20 minutes and final shaping then into banetton. Final proof in fridge for about 18 hours before preheating oven to 260C for 30 mins. I usually place the dough into freezer while preheating. When ready, score and bake for 20 minutes covered, 10 minutes at 200C without cover.

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Cocktail buns

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Cocktail Buns (my adaptations in red)

Ingredients:

270g / Bread Flour 300 g
60g Starter
40g / Sugar: 60 g
1/4 tsp / Salt: 0.5 g
Dry Milk Powder: 10 g
Custard Powder: 10 g
1g yeast / Rapid Yeast: 5 g
120g / Lukewarm Water: 150 g
Whole Egg: 45 g
Unsalted Butter: 30 g

Method:

  1. Mix and knead all ingredients except butter in stand mixer until smooth before adding butter and continue to knead to pass window pane.
  2. Shape into a ball, lightly flour a container and place dough into it.  Cover and allow to proof until doubled.
  3. Remove dough from container and place on lightly flour tabletop.  Gently press out the gas and divide into 12 portions. Rest for 10 minutes.
  4. Take a piece, roll out into an oval shape, place a piece of filling on the centre and seal it properly. Shape into an oval shape.  Repeat until complete then cover with damp cloth and allow to proof to double again.
  5. Once ready to bake, egg wash the buns before piping the topping on the top and sprinkle some sesame seeds.
  6. Bake in preheated oven at 180C for 15-18 minutes, turning half way to achieve even browning.
  7. Remove and transfer to wire rack to cool completely.

Recipe for Fillings:

155g salted butter / Unsalted Butter: 150g
83g All purpose Flour: 70 g
62g Dry Milk Powder: 75 g
50g Sugar: 60 g
Omitted / Salt: 0.5 g
20g / Shredded Unsweetened Coconut: 30 g

Method:

Mix all ingredients together, divide into 12 portions, roughly shape into ovals and chill for 5 minutes before use.

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Toppings:

Unsalted Butter: 15 g (I used salted)
Caster sugar: 5 g
Plain Flour: 10 g
Lightly beaten egg: 10 g (I would remove this ingredient for next bake as I find the paste too soft and melted too much while baking)
Sesame Seeds

Method:

Mix all ingredients except sesame seeds together to form a smooth paste, then transfer into a piping bag.

Recipe adapted from Lola’s Kitchen

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Pumpkin Rolls (sourdough method)

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Pumpkin Rolls (sourdough method)

Ingredients:

400g bread flour
200g mashed pumpkin
30g castor sugar
50g young starter (fed and allowed to ferment to doubled)
1/2 tsp salt
1 egg, lightly beaten and keep a tablespoon for eggwash
120g full cream milk (reserve 20g to add slowly, if needed)
50g butter

METHOD:
1. Put all ingredients except butter in a bowl of stand mixer and knead till the dough until smooth.  Add the butter and continue to knead until pass the window pane test. Leave it covered to proof for an hour. Poke the dough with your finger. If the indent stays, you can start shaping the dough.

2. Transfer the dough to a lighly floured table top and divide the rolls into desired sizes. Mine was about 72g each and I got a total of 12 portions.  Shape into round balls and place into prepared pan. Cover with a damp cloth and allow to proof until doubled.

3. Brush the dough with egg wash and bake in preheated oven at 170C for 30mins or until golden brown. Tent the bread once the desired colour is achieved.

 

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Soft Sourdough Sandwich Loaf

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Soft Sourdough Sandwich Loaf
adapted from here

INGREDIENTS:

265 grams active young sourdough starter (feed your starter on the day you wish to bake this bread, wait till tripled or pass the floating test then use. This way your bread will not be sour)
131 g full cream milk
58 g lukewarm water
30 g melted salted butter
30 g honey
2 tsp brown sugar
80g whole wheat flour
76g Gold Medal Bread Flour
193g Japanese bread flour
1 tsp salt

INSTRUCTIONS:

1. Mix all of the ingredients except salt, using a stand mixer with the dough hook until a dough forms. Rest for 20 minutes before adding the salt and continue to knead about 10 mins until window pane stage. Rest, covered, for about 1 hour or almost doubled.  Temperature here is about 30C. Colder climate may take longer.
2. Press out the dough and divide into 3 equal portions. Shape each portion into a swiss roll and place into prepared greased pan. Cover again and proof for another 2-3 hours until doubled in size.
3. Bake in preheat oven at 190C for 35 minutes or until golden brown.

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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 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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Tartine Country Bread @Tropical condition by Nancy Wei

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Tartine Country Bread @30C
by Nancy Wei
Ingredients:
270g bread flour (90%)
30g wholewheat flour (10%)
60g sourdough starter at peak (20%)
210-224g cold water (73-77% hydration)
6g salt (2%)
Method (hand-mix)
1. Use starter at peak.
2. Mix flour and water.
3. Autolyse dough in fridge for 1 hour.
4. Add starter. Rest dough at RT 30C for 30 mins.
5. Add salt. Transfer dough to an oiled container. (30 mins autolyse)
6. Bulk fermentation: At RT 30C for 3 hrs with 3-4 stretch & folds (S&F) at 20-min intervals.
7. Shaping: At the end of bulk fermentation, tip dough onto floured countertop. Preshape, rest 20mins. Final shape and place dough (seam side up) in floured banneton.
8. Final proof in fridge for 10 hrs.
9. Baking: 1/2 an hour before dough is ready, preheat oven and dutch oven (DO) at 250C. When oven is ready, tip cold dough onto parchment paper. Score and load dough into hot DO. Bake covered at 250C for 20 minutes. Remove cover, lower temperature to 230C and bake for another 15-20 mins.

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