Natural Leavened Soft Bread Loaf

Thanks NgaiLeng for the wonderful recipe. I gave it a slight tweak in the recipe as I ran out of milk. And I didn't do cold ferment.

250g bread flour
100g natural yeast starter/sourdough (i used my kombucha natural yeast)
25g fine sugar
8g vegetable oil
4g fine salt
135g cold water
1tbsp milk powder
20g butter

Following are the steps I did for this loaf.
1. Mix all ingredients except butter in bread machine.
2. Add in butter after 5 minutes of mixing.
3. Knead till the dough become smooth and shiny.
4. Take dough out from machine and let proof in a bowl cover with plastic food wrap. Let rise for 30-45mins.
5. Divide the dough to 3. Roll them up like a ball.
6. Then flatten each ball to a long strip and roll up like swissroll.
7. Put them in pullman tin and let rise till it reach bout 80% of the height.
8. Bake in preheated oven at 170'C for 45-50 mins.
9. Remove bread from mould immediately after baking.
10. Let it cool completely on wire rack before slicing.


Original recipe from : http://mymindpatch.blogspot.my/2016/06/natural-yeast-japanese-milk-loaf-cold.html

Natural Leavened Cheese Batard with Chia Seeds (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser

250g bread flour
165g water
60g lemon lime natural yeast starter
5g salt
chia seeds
cheese cubes

1. Mix all ingredient in mixer with low speed for 3-4mins. Autolyse for 30 mins.
2. Continue kneading at higher speed for 7-8mins.
3. Do 2 rounds of S&F, 20-25 mins interval.
4. Roll dough flat, spread cheese cubes and shape into batard. Leave the shaped dough in cast iron pot/ dutch oven. Keep it covered in fridge for 24 hours.
5. Take out from fridge and let rest in room temp for 30 mins.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid. *Adjust to own oven
7. Let cool completely on wire rack before slicing.

Natural Leavened Plain Boule (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser)

250g bread flour
150g water
50g lemon lime natural yeast
5g salt

1. Mix all ingredient in mixer with low speed for 3-4mins.
2. Let rest for 5 mins, continue kneading at higher speed for 7-8mins, till dough become shiny.
3. Let proof for 30 mins.
4. Shape into boule and put in cast iron pot/ dutch oven.
5. Let rise till double or triple.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid.
7. Let cool completely on wire rack before slicing.