Posts Tagged Herman starter

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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Orange Chiffon with Herman starter

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Orange Chiffon with Herman starter

Ingredients:

100g All purpose Flour
45g Herman Starter (Feed the starter and use the 2nd day)
80g Corn Oil
80g Orange Juice
40g caster sugar
1/4 tsp salt
5 yolks (from 65g eggs)
1 tsp Sunquick (optional)

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, orange juice, 40g sugar, salt and Sunquick (if using) and use a hand whisk to whisk until combined. Sift in flour and mix again until lump free and smooth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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