Posts Tagged sourdough

Basic Milk Loaf (sour dough)

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Basic Milk Loaf (Sour Dough) (adapted from here)

250g Japanese Kobe Bread flour
200g Refreshed leaven
20g castor sugar
1/2 tsp salt
10g milk powder

100g UHT milk (liquid)
30g corn oil

Loaf pan 8 x 4 x 4″ – grease and flour

Instructions:

1. Remove your sour dough leaven from the fridge and feed with 1:1 ratio of water and bread flour. Leave at room temperature until doubled. Remove a teaspoon and drop into a glass of water. If it floats, then it’s ready for use.

2. In your stand mixer, add all ingredients except the oil and mix with dough hook until a soft sticky dough is formed. Please add more water if the dough is too dry or more flour if too wet. Knead for about 5 minutes before adding the oil and continue to knead to window pane.

3. Shape it into a ball and cover with a piece of plastic then leave it to proof until doubled in size. Because no commercial yeast is used, it required a long proofing time about 2 hours. (I leave the dough in the fridge at this stage as it’s already late and removed it the next evening to thaw and proof in room temperature).

4. Once it has doubled, divide into 3 equal parts and roll each piece like you would a swiss roll with the length about the same width of the pan and place into the pan.

5. Cover with a piece of plastic and allow to proof again until 95% full before baking in preheated oven at 170C for 40-45 minutes. Tent the top once it has turned golden brown to avoid burning.

6. Unmould immediately and allow to cool completely on a wire rack before slicing.

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Sourdough Bread

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Sour Dough Bread

Adapted from Dan Lepard’s recipe

300g warm water
240g refreshed leaven
300g bread flour
200g wholemeal flour
1½ tsp sea salt
a little oil for greasing your bowls
rice flour for the towel

In a large bowl, whisk the water with the leaven. Next add the rest of the ingredients and mix to a soft, sticky dough, adding more flour or water if the dough as needed, then allow t to rest for 10 minutes, covered.

Lightly oil a large bowl and oil your hands. Transfer the dough into the oiled bowl and give it a few folds ending with the seams facing down. Leave it to rest for another 10 minutes and repeat the action two more more times, total 3 times. Add more oil to grease the bowl if needed. then cover and leave to proof for 2-3 hours until about 1.5 times more than the original size.

Dust a clean towel large enough to cover a large bowl with rice flour. Gently knead and shape the dough into a ball. Place the dough with the seam side up into the prepared bowl. Make sure you use a bowl large enough to accommodate the dough with room for expansion.

Keep the dough covered and allow a final rise until about 50% more than the original size

Heat the oven to 240°C/220°C fan/465°F/gas 9. Upturn the dough onto a greased tray and with a sharp knife, do a few cuts across the loaf.  Bake for 30-40 minutes or until a very golden brown.

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