Posts Tagged sourdough

Sourdough buns

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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.

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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 (or butter)

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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Sourdough bread has been shown to produce a less glycemic response than regular bread. One study comparing white sourdough bread with regular whole wheat bread showed that the sourdough bread was less glycemic. Glycemic literally means “causing glucose (sugar) in the blood.” Blood glucose levels are closely related to the amount and type of carbohydrates consumed. Glycemia is the related noun meaning glucose or sugar in the blood. High-glycemic foods can cause a rise in blood glucose, which can last for a longer time in the blood. Low-glycemic foods can cause a small blood sugar increase that usually does not last as long.

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  to rest for 10 minutes, covered. (you can add salt after the 10 minutes rest if you prefer. Just dissolve it in some water and knead in with your fingers)

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 times, total 3 times. (This is commonly referred to as stretch and fold). Add more oil to grease the bowl if needed. 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 50-70 minutes or until a very golden brown.

 

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