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Sunday, 10 December 2017

NUTRI SOURDOUGH SOFT TOAST





Sourdough Bread making can be tedious,
especially you need to wait long hours for the dough to proof.

This is a single proof recipe,
baked on the same day, if you have sufficient time to work on it.

If you do not have a bread machine,
and 
lazy to knead with your palms,
use the stand mixer with the dough hook.
I assure you, it can do the job beautifully.

The procedure can be done in one or two days, 
depending on the flexibility of your time.
It involves 2 stages of preparation of
1. sourdough
2. main dough

Nutri Sourdough Soft Toast

Day 1
Preparation of sourdough, night before
mix together & leave to rise at room temperature until double or up to 24 hours
25g cold sourdough from fridge
25g water
25g bread flour

Day 2
anytime from morning to the afternoon,
stir in 50g water & 
          50g bread flour,
and leave to rise at room temperature, until 2 times its original volume.
It will take about 2 hours. Can do a float test to see if it is ready.

Main dough
150g sourdough starter from the above, use at its peak
165g bread flour
30g spelt flour
3/4 tsp salt
40g sugar
1 egg
55g milk
20g butter/oil

1. knead together all ingredients for 10-15min. depending on the power of your mixer,
    until window panes is reached.
2. shape into a loaf & leave to proof at room temperature until 3X its size (about 3 hours)
3. bake in preheated oven 190'C for 30min
4. tent bread with aluminium foil if it gets too dark on the top.

Notes:
If you suddenly remember you need a loaf of bread for tomorrow
1) Prepare starter
Take out 60g cold sourdough starter from the fridge, stir in 50g water & 50g bread flour and leave aside at room temperature to rise until 2X its original volume. This will take about 3 hours (1 hours longer than the above recipe).
2) Main dough
Follow Steps 1-4. When shaping is done, leave the bread dough on counter top to proof until 2X its original size (takes about 5-6 hours). Cover & leave in the fridge overnight. Next day, remove from fridge & leave on counter top to continue proof another hour until 3x in size. Bake as recipe.

2 comments:

Jeannie Tay from Facebook said...

Very nice looking loaf. I use the stand mixer all the time for soft bread ☺️

Katie Foong: Thank you and Great to hear this.

Melissa Lee from Facebook said...

I do have a bread maker. I just dump in everything and wait for 4 hours and the bread load is done ... But I do not know what function/button to press for the " KNEAD " function because sometimes I need to bake other kinds of bread either with filling ..

Katie Foong: Do you see a button for dough or bread dough? That's the one you press for buns with filling. It will stop after kneading.

Melissa Lee: Katie Foong .. there is no button for dough / knead

Katie Foong: Do you have instruction booklet? Maybe can check from there....