Tuesday, October 25, 2016

Sourdough Honey Loaf

23 October 2016 (Sunday)

300g Bread flour
60g Pure Honey 
5g Salt
6g Milk Powder
160g Iced Cold water (our weather here is extremely hot) *
180g Levain (1:1)
12g unsalted butter

1.  Knead dough till window pane stage.**

2.  1st proofing - till double in size.
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 90% full.
7.  Bake in a preheated oven between 180/190 deg C for ~40 minutes.

*You may need more or less water as determine by your bread flour absorption.
* Pls adjust your water temperature accordingly.

** To have softer texture loaf, it is important to knead to window pane stage. 

*** Pls add salt only after the dough has formed.

●● This is quite a sticky loaf, so pls add your water in stages.

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