Posts Tagged sourdough

Kopitiam bread – sourdough method

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Kopitiam Bread – sourdough method
(adapted from Barry Apek’s Kopitiam bread)

Ingredients:

270gm bread flour
60g active starter discard (or levain)
25 gm sugar
1 tsp salt
170 gm water (reserve 10g to be added if needed)
20 gm shortening

Method:

1. In the stand mixer bowl, place all ingredients except shortening and 10g reserved water. Start the mix with the dough hook until a smooth dough is formed. Slowly add the 10g reserved water as you knead, if needed.
2. Add the shortening and continue to knead to window pane.
3. Once window pane is achieved, remove the dough on to a lightly floured surface and round it into a ball. Rest 10-15 minutes.
4. Shape into a rectangle, fold in the long sides to meet in the center and then roll flat, then roll into a swiss roll.
5. Place this into a 20 x 10 x 10 cm loaf pan. Cover with cling film and leave it at room temperature to ferment until it touches the cling film. Remove the cling film and preheat your oven to 190C.
6. Once oven is ready, bake on lowest rack for 30-35 minutes or until cooked.
7. Remove from pan immediately and allow to cool on a rack. Best served with butter and kaya.

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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%)

2g tumeric powder

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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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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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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Same Day Bake sourdough bread

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Nancy Wei’s recipe with adaptations on method

Ingredients:
240g bread flour (80%)~ used Gold Medal Bread Flour
60g wholewheat flour (20%) 
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.

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