Natural Leavened Yoga Loaf

Thanks to Wendy for sharing her recipe. 

Yoga Plain Loaf

Bread flour 325g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Adapted the above recipe to black sesame version too.

Bread flour 290g

Black sesame powder 35g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Natural Leavened Soft Buns

Thanks FC Ng for sharing her recipe. I think i need to practise more on shaping. Hmmm. 

Bread flour 240g

Natural Yeast Starter 140g (mine is kombucha starter)

Water 120g

Sugar 10g

Salt 4g

Butter 20g

1. I mixed all ingredients using bread machine except butter. 

2. When the dough forms, add in butter and knead till smooth (window pane)

3. Let dough rest and rise till almost double. 

4. Shape accordingly and let rise. For my case, i shaped them and keep in refrigerator to proof for almost 20hrs.

5. Bring them to room temp while preheating the oven.

6. Bake them at 170'C for 30mins. 

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.

Natural Leavened Plain Loaf

Thanks to someone from the baking group in sharing the recipe but I can't recall who.
Following are adapted from her sourdough loaf. I managed to get 2 loaves out of this recipe. 

Bread Flour 390g
Salt 6g
Apple Starter 100g
Cold Water 210g

1. Mix water and starter, add flour. Let it autolyse for 30 mins.
2. Mix in salt. Combine well.
3. Do 4 rounds of S&F, 30 mins resting time.
4. Shape and bulk proof for 2.5hrs.
5. Divide and shape for final proofing for 2 hrs.
6. Bake in cast iron pot at 250'C for 40-45mins.

Natural Leavened Choc Milk Loaf

Bread flour  330g

Cocoa Powder 20g

Choc milk  150g

Banana starter  150g

Sugar  25g

Milk powder  15g

Butter  10g

Natural Leavened Plain Loaf with Chia Seed

Thanks FC Ng for such a great recipe. I adjust according to my natural leavened starter. 

Bread flour  350g

Water  140g

Apple starter  150g

Sugar  20g

Milk powder  15g

Salt  5g

Butter  30g

Natural Leavened Yuzu Cranberry Buns

Adapted from mymindpatch. Thanks Ngai Leng for introducing such combination. 

100g water

40g honey citron

25g sugar

2g salt

185g bread flour

15g plain flour

70g apple starter

Handful of cranberry

1. Prepare dough in bread machine. 

2. Let proof for first round. 

3. Deflate dough and shape accordingly. 

4. Let it proof for second round, about double the size. 

5. Bake in preheated oven at 200'C for 20-25mins.

Natural Leavened Green Tea with Salty Red Bean Loaf

Bread flour 240g

Green tea 10g

Apple starter 100g

Condensed milk 15g

Salt 3g

Cold water 120g

Butter 15g

Do as per normal bread. 

Natural Leavened Orange with Mixed Fruits Loaf

Flour 250g

Banana Passion Starter 120g

Salt 5g

Orange Juice 150ml

Do as per normal bread, but 2nd proofing slightly longer. As long as double in size

My Journey of Natural Leavened

Let's say no to commercial yeast. Thanks to sis for introducing this home baker. Went for class on 1 Aug 2015. Learnt so much bout naturally leavened yeast and starting to fall in love with it. Now I understand why some bakers don't share the recipe or tips. You gotta try on your own. Each starter has its own characteristic and each baker are different. So you gotta try on your own. 

RMB$5K Bread

5 thousand renminbi starter dough bread recipe by Victoria Moon Kua

Ingredients
Starter dough
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder
90g egg
54g water
72g unsalted butter, softened

Method
- prepare a pan with base measuring 26.5 x 19.5cm, and top measuring 29.5 x 23cm. if you do not have this, you can use an 18cm square cake pan for this but utilising only 2/3 of the above recipe (I use big bowl)

- mix all starter dough ingredients dough together and allow to sit in a warm environment to rise till it looks like “honeycomb”

- mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. incorporate butter and knead till it is shiny and pliable

- allow dough to rise till it doubles in size

- after dough has risen, punch dough down and WITHOUT RESTING dough, divide znd shape accordingly.

- place shaped buns into baking pan and allow to rise

- bake in preheated oven of 180 degrees C on lower rack for 12-14 mins (for buns)

Original link: http://culinarykitchenette.blogspot.com/2014/03/5-thousanddollar-starter-dough-bread.html

Soft Milk Bun

• 470g bread flour
• 63g plain flour
• 250g milk
• 200g whipping cream
• 1 egg
• 2 tbsp milk powder
• 4 tbsp sugar
• 3 tsp dry yeast
• 1/2 salt

Method:

- dump all ingredients into bread machine following the bread machine instruction. Choose dough selection and start

- after 1.5hrs, dough will be ready. Pour dough out from bread machine, form a round ball and punch out the air. Roll dough to a long strip. 

- cut into small pieces and form small balls of dough

- place them into baking tray and let it proof for 2nd time till it doubles. 

- bake in preheated oven at 175C for 25-30mins. 

*recipe from 

https://kwgls.wordpress.com/2013/11/08/creams-and-milk-make-these-buns-worth-to-try-hokkaido-soft-milk-buns/

No Knead Bread

A friend shared a youtube link in one of the baking group...got curious so I've tested it out.

Not bad...my 1st time baking with my cast iron pot...love it...so easy..just that i find the texture is a bit densed, maybe I've overworked it.

So here you go:

3 cups bread flour, more for dusting (bout 420gm)
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.

4. At least a half-hour before dough is ready, heat oven to 200 degrees. Put the cast iron pot in oven. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. 

Adapted from: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0

Some of the bakes in December 2013

Been lazying for sometime...no mood for anything including baking...probably just too tired...here's some post on my bakes

Coffee Sponge:

Butter Cookie 

Orange Japanese Cotton Cheesecake

Coffee Bread Loaf with raisins

 

• 340g bread flour
• 50g sugar

Plain Loaf

At 1st wanted to do butter buns but lazy, ended with same recipe but dump all in BM for a nice bread loaf.

• 250 gm bread flour
• 25 gm cake flour
• 5 gm instant dry yeast 

Ham & Cheese filled Foccacia

Ham  and Cheese filled Foccacia
Shared by Kymn Lee (MFWL)
From Delia Smith's How to Cook Book 3

My Weekly Routine

my weekly routine...buns!!

Recipe Link: http://honeybee916food.blogspot.com/2012/08/spts-bread-dough.html

9 March 2013

Wholemeal Bread Loaf

this week, i added wholemeal mix to my bread loaf using Soh Pin Tee's recipe

• 300g bread flour
• 40g wholemeal mix
• 50g sugar
• 1/2 tsp salt
• 200g cold milk
• 1/2 tbsp yeast
• 40g butter

Method:

1. i put all ingredients into my bread machine and set as dough
2. after 1hr 30 mins, i'll remove the dough from bread machine and give it a punch
3. let it rest for another 5 mins before dividing them into 2 round balls
4. shape as desired
5. let the shaped dough rest for 45mins (today tested 1 hour)
6. *brush with egg or milk (i skip this nowadays)
7. bake them in preheated oven at 185'C for 30 mins