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 ♡

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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.