Sourdough Wholemeal & Spelt Loaf (with cooked chinese pearl barley)

Clearing leftovers in fridge. ;D Tada!

Oven-spring.. It never fails to mesmerise me ... all the time!♡

Sourdough Wholemeal & Spelt Loaf 
(with cooked chinese pearl barley)

Fit one 450g Pullman's Loaf tin

Ingredients:

240g Bread flour

40g Wholemeal flour

20g Spelt Flour

15g Milk Powder

35g Caster Sugar

3g Salt

30g cooked chinese pearl barley ☆

50g egg whites *

30g Fresh Milk

100g water

180g Levain (1:1)

30g unsalted butter

Method

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: 15-30 mins 

4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15-30 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 190 deg C for ~40 minutes.

Note:

☆ The cooked chinese pearl barley was leftovers from my previous day barley water. You may simply omit it😊.

* The egg whites was leftovers from making "Coconut Egg Jam/kaya". You may replace it with water/fresh milk. 

♡ You may have to adjust your hydration as different flours may need more or less water. Happy baking! 

Delicious with thick slab of homemade Kaya ♡

As a respect, please link back to this blog if you're using any information here. Thank you.

Sourdough Honey Loaf

23 October 2016 (Sunday)

Ingredients
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

Method
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.

Note:
*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.

Wholemeal Loaf ~ Naturally leavened 天然酵母 全麦吐司

This is a real soft and moist wholemeal loaf now enjoy by my whole family. :D 

I modify from my usual loaf over here.

Ingredients:
250g  Bread flour
50g    Wholemeal flour

15g   Milk Powder
30g   Sugar
3g      Salt

170g Natural yeast
150g Iced cold water

34g   Unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
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 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Wholemeal Loaf (Using Instant Yeast)

Ingredients:
250g   bread flour
50g     wholemeal flour

12g     milk powder
24g     sugar
3g       salt

3g      Instant Yeast (or 3/4 teaspoon)
195g   iced cold water

30g     unsalted butter

Method
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 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes.

Pls link back to this site if you're using any information here.  一起做个有礼貌的人喔。。

Wholemeal Soya Loaf II ~ 天然酵母 全麦豆渣吐司 第二版

I'd another go after a pretty successful baked here. In fact, it was immediately the next day. :)  This time with some changes.

 

lovely texture :)

Ingredients:
250g   bread flour
50g     wholemeal flour
40g     soya beans residue
17g     milk powder
33g     sugar
3g       salt
178g   Natural Yeast
150g   iced cold water

34g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
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 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Personal observations
- May be more wholemeal flour was used,  the rise was slower.
-  Texture still soft but not as soft.
-  Another note, more natural yeast was added, less hollow holes as yesterday's baked.
-  May be because of the cold bulk fermentation to retard the dough yesterday , the baked loaf for yesterday was so... so good!有点韧性 It was so different from all my other baked. :D
              

Wholemeal Soya Loaf Naturally leavened ~ 天然酵母 全麦豆渣吐司

Everyday bread with a twist from 王传仁老师经典 ~庞多米吐司 ~ Pain De Mie

Made a twist to my regular loaf by using part wholemeal and some soya bean residues.  Outcome was fantastic and I think can 拉丝 also judging from the thin 光泽 :D 

Can you see the shinning part? 光泽?   :D

Forgive me, I'd tightened the bottom part too much, resulting in a thick layer below.  :(

Ingredients:

250g bread flour

30g    Wholemeal flour

20g    Soy beans residue

30g    caster sugar

15g    Milk Powder

3g       Salt

170g  Natural yeast

150g  Iced cold water

34g     unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
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 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Note on Final proofing:

- 30 min @ room temperature (11.05 am to 11.35 am)

- 11.35 am put the whole tin in the fridge to retard fermentation as I'd to rush out.

- 4 pm came home. Took out immediately~ dough rose to about 70%.

- 4.35 pm - Rose to about 75 to 80%

- 5 pm almost to the brim.

Classic Pain De Mie 王传仁老师的经典<庞多米吐司>

强推吐司!

Maple Syrup Loaf (water-roux)

When I saw Grace of Kitchen Corner made a water-roux bun, I realised that I hadn't used water-roux for quite sometimes. I decided to bake a loaf since the weather was "good".

However, I find that "bread loaf" using water-roux is intriguing. The initial fermentation is very similar to the straight dough method. It's the final proofing that is a big headache.

Initially, I thought with such 'good" weather, the final proofing would be rather smooth sailing. Gosh! It took me 1hr 45 minutes just to have the final proofing, and that was on top of having place a hot boiling water jug to speed the final process. I wonder how long would it take to rise if I didn't speed up. Sigh!

Nonetheless, the loaf was very soft. :) However, the bread didn't survive till the third day as they were finished the very next day! :)

My water-roux: I used 25g bread flour + 125g water (yield 120g for me). I think you may add a little 5g each to the flour and water to achieve slightly more water-roux. I was rather "heng" or lucky to achieve the exact quantity for this loaf! :D You may refer SeaDragon of Corner Cafe for more details on water-roux.

This is how my water-roux looks like when it was cooked:

Recipe:

Ingredients (A)
Bread flour 420g
Caster Sugar 70g
Salt 5g
Instant Yeast 7g

Ingredients (B)
Egg 45g
Milk 98g
Maple syrup 45g
Water-roux 120g

Ingredient (C)
Unsalted butter 45g

Method:
1. Kneading: Knead the dough till it reach window-pane stage.
2. Fermentation: about 40 minutes
3. Divide the dough into 6 pieces. Roll to form a round ball. Rest for 10 minutes.
4. Flatten and roll each into a longish shape, Swiss-roll style. Place into a loaf tin.
5. Final proofing: let the dough rise till 80% of the tin (temperature: 38 deg C, humidity 85%)
6. Bake in a preheated oven at 180 deg C for 35 minutes.


Recipe adapted from: 65 度C汤种面包 by 陈郁芬

Super Soft Milk Toast

(This was using my bigger Pullman's tin with flour capacity of 450g.)

Yesterday evening, my husband came home telling me “哇！妳的面包好软！” (Your bread is very soft!). I was elated to hear that, since it was I who always asked him for feedback! And hey, this bread was made on Tuesday afternoon! It is able to "survive" under our current terrible hot weather and yet retain its softness... . I'm very pleased. :)

Unlike other bloggers who bake different kinds of healthy loaves with pumpkin or sweet potatoes, I can only bake simple plain/milk loaf for my family... simply because my family (especially my husband) doesn't fancy/like these kind of loaves! :( Another type of bread they will never want me to bake are those hard bread (European bread). See, a bunch of 吃软不吃硬的！ So I've been baking my usual milk loaf from here. Well, this is a very good loaf using very simple ingredients available in most home bakers' home. However, like all home bakers I'm constantly looking for bread loaf that stay very soft on the second and better still third day without additional of bread improver.

I chanced upon a recipe from a food blog which I frequent. It uses simple ingredients too, but with additional egg whites. Since I have leftover egg whites from my ice-cream making, I decided to give it a try. It's also a good way to use up the whites too. :)

Ingredients:
Bread flour 300g
Instant Yeast 3g
Castor sugar 45g
Salt 3g
Milk powder 4.5g
Fresh milk 138g
Egg whites 65g
Salted butter 30g

Method:
1. Use your usual kneading for bread. Make sure you knead your dough till smooth and elastic (window pane stage).
2. Cover and proof for 1 hour.
3. Divide into 3 portions. Round up the doughs and rest for about 10 minutes.
4. Roll into Swiss roll style once. Rest the doughs for a further 10 minutes.
5. Flatten the 3 rolls and roll into Swiss roll style one more time. (兩次桿捲)
6. Put the rolled doughs into you Pullman's tin and let it rise till 90%. (within 2 hours)
7. Bake in a preheated oven at 180 deg C for 30 minutes.
8. Unmold immediately. Let it cool off completely before slicing.

Note:
* This dough was rather wet & sticky. I wonder whether it was due to the salted butter used.
* During my first attempt, I used my stand mixer for the first 15 minutes. Thereafter, I hand kneaded and "throw & bang" for another 20 minutes or so before reaching window pane stage. Please remember to "lightly flour" your hand & working table. Do not be tempted to add more flour.

* For my second attempt, I used my bigger Pullman's tin with 450g of bread flour. This time round I used unsalted butter. I found it was easier to work with unsalted butter. I used my bread machine to knead for 30 minutes. I feel my bread dough usually don't reach window pane stage even after 30 minutes of kneading. So, I'll take out the dough and hand knead it. I'll also adopt the "throw & bang" method （甩打面团). I find this method works very effective than hand knead alone! Guess what I "throw & bang" and count to hundreds!

I always keep my home baked loaf in an airtight container at room temperature. Likewise, my husband will pack his bread in an airtight container and bring to his office. So please keep your bread properly.

I hope you will try out this wonderful recipe and enjoy this loaf as much as I do. :)


Recipe source: MARS 烘焙園地

Plaited Loaf

After seeing Happy Homebaker's very inviting and interesting pretty marble bread, I decided to give my very first try on plaited loaf. Afterall, I had all the ingredients on hand.

It was quite easy to manage the doughs after the first fermentation except the plain dough which was quite sticky (strange!) Well, I just lightly floured the sticky dough each time I rolled it and thereafter the dough wasn't that sticky.

Since it was my very first time to plait a dough, I was rather excited. Luckily, all went well though I think my plaiting was not very neat. I tucked both ends of the dough and put it in my pullman's tin. Just then, I remembered I forgot to pinch and seal the dough tightly..... oops! How? Forget it! I don't have the heart to take it out and "disfigure" my dough! I cover the lid and let it proof for 60 minutes or until the dough reach 90% of the height of the tin.

I don't encounter the plain dough tearing apart as what Happy Homebaker said. But about 30 minutes into 2nd proofing, I open the lid and noticed the centre part of the dough rises way ahead of the sides. Afraid that the sides may not rise as high as the centre, I stick to the 60 minutes proofing. Once the proofing was over, I quickly sent for baking, praying hard that I don't get a weird mountain range after baking.

No matter how well-greased the lid, I find that my bread always stick to the lid. This was what happened to my otherwise perfect loaf!


I was pleasantly surprised that the dough raised so well! Truly amazing a plaited loaf put into a tin can come out as a perfect square! Wow!

This is a bottom-up shot.

I always have problem unmolding the sides! See the ugly side! :(

Overall this loaf is not bad: soft and light, very appealing to young kids :)

Milk Loaf

Notice the creamy colour bread? That's because I used the "Gold Medal Harvest King" bread flour. Managed to get a pack from one of the ntuc by luck! And it was the one and only one pack left on the shelf! So, grab and go! Tried other ntuc outlets sometimes later, but couldn't locate any. By the way, if you are buying, please note the expiry date. Notice one pack "All-purpose" flour with expiry date dated Jan 08 at one of the outlet!!!!!!

This is one of the good loaf you should try: no egg, less butter and less sugar (45g). It is equally good as compared to my breakfast toast. Recipe from here.

Made this on Monday and it remained soft and moist till today. Another good milk toast to add to my list of bread loaves! :)

My breakfast Toast

The original blogger commented that the bread will stay moist up to 4 days at room temperature. Wow! 4 days and still moist! Must try out! So decided to make this toast yesterday. A bit puzzle: the cover was greased and the bread still stick to it! :(

Another reason to try this is because it uses less butter and eggless!

Original recipe from here. You may adjust your quantity as you wish. The following is the quantity I used for my pullman's tin:

Ingredients A:

Bread flour 300g

Salt 4.5g

Milk powder 15g

Castor sugar 54g

Ingredients B:

Water 180g (you may use fresh milk, or even unsweetened soya milk, if you like)

Instant yeast 4.5g

Ingredient C:

unsalted butter 24g

Method: (I use my own method)

1. Combine ingredients A &B into a mixer to form a dough. Add ingredient C till smooth and elastic.

2. Remove dough. Shape into round and leave it in a big bowl cover with a piece of damp cloth/clingwrap. Leave to proof in a warm place for 60 to 90 minutes till double in size. (Temperature: 28 deg C ,humidity: 75%)

3. Once double in size, punch out the air. Divide into 3 portions. Shape into balls. Rest the dough for 15 minutes before shaping.

4. Flatten each piece and roll up tightly into a swiss roll style. Place the rolls into a greased tin. Cover with clingwrap/damp cloth and let it proof for 50 minutes in a warm place till it reach 90% of the tin (temperature: 38 deg C, humidity: 85%) {Mine took 1 hour 20 minutes}

5. Bake in a preheated oven at 180 deg C for 40 minutes.

6. Remove the bread from the tin. Cool well on a wire rack before slicing.

Guess what, this bread is still moist and quite soft at this hour (11:15 pm)! :D

Hokkaido Milk Loaf

Ever since I bought a pack of non-diary whipped cream, I'm trying to use it fast before it past its expiry date. But what other ways to use it besides for frosting? Since I failed my sponge cake sometimes ago, I couldn't think of other ways to use it... :(

The famous "Hokkaido Milk Loaf" is one of my favourite bread. The texture of this bread is really soft.... However, I do not quite like the strong milky taste.

Now, with my experiment, I am pleased that from now on I can use this cream (non-diary cream) to make the famous Hokkaido milk loaf (minus the strong milky taste).

Although this loaf is not appealling in look, you'll be surprised that it's equally soft and cottony, and the best thing is it's very tasty! Much better than the original version, in my opinion. Be very careful when you slice the bread, it's soft as cotton!

Original recipe is from Angie's Recipes. I scaled down to half and scale up 1.5 times. This time I used a loaf pan (that's why scale up 1.5 times, otherwise half recipe is too small for loaf pan). It was a breeze to remove the loaf. For your info, this dough is rather sticky initially. You've to knead for 30 mins (I gave another 2 mins) to achieve the smoothness and elasticity finally.

Next round, I'll adjust the quantity to achieve a better appearance.

Verdict: Very nice, soft, and tasty too!

Seems like this cream is not very healthy too..... contain hydrogenation...... just like our favourite "Skippy Peanut Butter" spread! Sigh! :(

Cream Cheese Loaf

A number of bloggers out there gave thumb-up for this bread. Better than the "Hokkaido Milk Loaf!? Wow! so die die must try :) I also find the "Hokkaido Milk Loaf" has a VERY strong milk taste not to my liking! Anyway, I'd also experiment using non-diary whipping cream to achieve the same softness as the famous "Hokkaido Milk Loaf " minus the strong milky smell. :))

Back to this topic "Cream Cheese Loaf". Recipe was taken from Pure Enjoyment. Indeed, the texture of the bread is extremely soft and cottony! I had to be very gentle when I sliced the loaf. After slicing, I get my two little testers to try with their favourite spread, peanut butter, as their night snack! (Very lucky hor! got freshly made bread everyday!) They like the softness of the bread!


I baked it into a loaf pan which I haven't used for quite sometime. Should have just flattened and rolled into one long strip instead of dividing them into two (keep thinking I'm using a pullman's tin!) So you see, my loaf ended with one big or one small! :((

Despite the look, this bread is definitely a keeper! :)

Almost a perfect square!

I've not achieved a perfect loaf for quite some times :( My last successful attempt was in November last year! Today's loaf was almost a perfect loaf if not for the side... I did a bad job in unmolding the loaf and in the process deformed the side..... :(

This is a coffee nut bread recipe taken from <曾美子教你第一次做面包>. Since I did not have any walnuts on hand, I just omitted it. Although coffee powder was added, it didn't have an intense coffee flavour. Guess my coffee powder wasn't good enough.. :(

Since this book is more for novice baker, the basic fermentation she explained is quite tedious! I just used my normal method of kneading and proofing. However, I noticed that she used some warm water to speed up or maintain the temperature. I find it very useful and it does help my 2nd proofing tremendously. This is how I do: Place your shaped dough in a warm/enclosed place with a bowl of warm water. Check your dough every 15-30 mins to see whether any rising and change the warm water once it turns cold.





When I sliced the bread, I noticed that the bread was real soft and cottony! May be that's why the side was difficult to unmold?!

Recipe as follows:
Ingredients A:
Bread flour 300g
Castor sugar 45g
Yeast 3.6g (I use 4g)
Water 150cc (I use fresh milk)
Egg 45g (I use 1 whole egg)
Ingredients B:
Salt 4.5g
Instant coffee powder 9g
milk powder 9g
Ingredient C:
Unsalted butter 45g
Ingredient D:
Walnuts 90g ( I omitted this)
Method: (I use my own method)
1. Combine ingredients A &B into a mixer to form a dough. Add ingredient C till smooth and elastic.
2. Remove dough. Shape into round and leave it in a big bowl cover with a piece of damp cloth/clingwrap. Leave to proof in a warm place for 50 to 60 mins till double in size. (Temperature: 28 deg C to 30 deg C)
3. Once double in size, punch out the air. Divide into 2 portions. Shape into balls. Rest the dough for 15 mins before shaping.
4. Flatten each piece and roll up tightly into a swiss roll style. Place the rolls into a greased tin. Cover with clingwrap/damp cloth and let it proof for 60 mins in a warm place till it reach 90% of the tin (temperature: 36 deg C to 38 deg C, humidity: 85%) {Mine took 1 hour 15 mins}
5. Bake in a preheated oven at 200 deg C for 30-35 mins.
6. Remove the bread from the tin. Cool well on a wire rack before slicing.