This Killer Loaf is made with Sourdough.
It may not be as soft as the original Killer Loaf
but the long hours of proofing has developed its distinct tangy flavour.
Sourdough bread is made with live cultures,
making it easily digested and more nutritious.
It is fermented by the lactobacillus cultures, a probiotic that benefits the guts.
It is definitely worth the long wait afterall.
If you like to have the recipe...
Sourdough Killer Loaf
310g bread flour
160g active sourdough
160g liquid (1 egg + fresh milk)
45g sugar
45g butter
1 tsp salt
1) all ingredients into the bread machine, bread dough cycle 30-35min
2) when done, remove & shape into 2 small bread loaves
3) cover and allow to proof until triple its original size
Note: a) for warm days, it may take 6 hours on counter top
b) can put in fridge overnight for slow fermentation
after 3 hours on counter top.
Need to bring to room temperature before baking.
4) when ready to go into the oven, mist with water
5) bake in preheated oven 220'C for 5min, mist again
6) turn the temperature down to 175'C after 15min
7) total baking time is 35-40min
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