Monday, June 27, 2016

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 :


qtee said...

Hi, may I know where to get the natural yeast in Malaysia?

Alescna said...

Did you use the scoby from your kombucha or just the kombucha itself?