SOURDOUGH BAO

SOURDOUGH BAO

SOURDOUGH BAO

Is easy to make 

With machine and minimum handling

Ingredients for 4 small loaves

160g sourdough

250g pau flour

80g fresh milk

40g sugar

10g coconut oil

250g red bean paste (optional) 

Method:

1) all ingredients into mixer to knead for 5-10min

2) cover & let it rest for 10min

3) divide into 4 portions & wrap filling if using 

4) allow to proof for 2 hours 

5) steam Bao from cold water for 20 min 

Notes:

1) Do not open the steamer immediately when done

2) leave Bao in steamer for 5min to let the steam settle down, if not you will have wrinkle Bao

SOURDOUGH SANDWICH LOAF

 SOURDOUGH SANDWICH LOAF

Ever since I started baking bread again after a long break, this is my regular.

We have grown to like this bread more and more.

I use machine to knead the dough, with minimum handling except during shaping.

If you are interested to try your hands, I will gladly share with you this simple recipe.

Ingredients (makes 2 loaves of 450g each)

300g sourdough 

350g bread flour 

2 Tbsp milk powder

2 Tbsp castor sugar

1 tsp salt

170g water

40g butter

Method:

1) all ingredients into the machine & knead until the dough is smooth (about 10min)

2) cover, and let rest 60min

3) divide dough into 4 equal portions, and shape into balls

4) place 2 balls side by side into each oiled bread pan

5) allow to proof  3-4 hours until triple in size 

6) bake in preheated oven 190’C for 45min (Tent the bread if it gets dark)

Notes:

1) proofing time depends on the weather & temperature.

    You may shorten the proofing time by putting the dough into an oven, 

    Also, can put a cup of hot water inside to help speed up. 

SOURDOUGH KILLER LOAF

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

               

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.

NATURALLY YEASTED SOURDOUGH ORANGE MINI LOAF

This is Orange flavoured Mini bun

is naturally yeasted,

combining both orange yeast water and sourdough

It has a strong Orange flavour

with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water

Sourdough Orange Mini Loaf

200g stiff starter, 50% hydration

250g bread flour

70g wholemeal flour

250g orange yeast water

40g sugar

1 tsp salt

70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min

2. 3 min before the programme ends, add salt & fruits

3. remove, shape & place in mini loaf pans

4. allow to proof at room temperature until about 75% more of its original size

5. cold retard 12 hours

6. remove loaves from fridge & thaw for 1.5 hours

7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

SOURDOUGH KENNIE SWEET POTATO BREAD

There are many posts in the Facebook baking with 

Purple Sweet Potato

I cannot help but try my hands on it too!

In this recipe

I added the steamed, mashed sweet potato to the dough together with salt.

I love the different shades of purple

in this Sourdough Kennie Sweet Potato Bread

It is so colourful!

Sourdough Kennie Sweet Potato Bread

180g Bread flour

150g Sourdough

100-140g water, depends on the wetness of sweet potato 

50g steamed sweet potato, mashed

1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min

2. knead in salt & mashed sweet potato, allow to rest 45min

3. SNF twice at interval of 45min

4. rest another 45min when completed SNF

5. preshape, rest 15min

6. final shape & rest in banetton for 45min

7. cold retard 10hours

8. bake cold in preheated oven 250'C for 20min, covered

    bake another 20min @ 225'C  with cover opened.

SOURDOUGH KENNIE PUMPKIN

Pumpkin 

when added to bread dough

gives a bright and lovely colour.

Laurie Smith

from Pure Sourdough Banking

has given me the inspiration of shaping the bread into a pumpkin.

This Pumpkin shaped bread is fragrant.

With its bright yellow soft and spongy crumbs,

it is particularly attractive!

The crust is fragrant and crusty!

Simply delicious!

Sourdough Kennie Pumpkin
200g bread flour
150g sourdough
130g pumpkin puree (steamed & mashed with spoon)
20g water
1 tsp salt

1. mix all ingredients except salt, allow to autolyse 45min
2. knead salt into the dough, rest 45min
3. SNF twice at 45min interval, rest another 45min
4. preshape, rest 15min
5. shape, tie with string & rest in banetton at RT 1.5 hrs (double 45min)
6. bake in preheated oven 250'C for 20min (covered)
    bake another 20min @225'C, remove cover.

This is the string I use to tie the bread

SOURDOUGH KENNIE SOFT TOAST

My Sourdough, 

Kennie

is happy and very active.

Kennie is always at its peak after 2 hours feeding.

Kennie Soft Toast,

 a soft and spongy white loaf

is great for sandwiches and toasts.

It is machine knead 

with

Kennie working very hard to blend & stretch.

In less than 4 hours,

you will have a steaming hot loaf on the table.

Love it?

Kennie Soft Toast

140g active starter

160g bread flour

25g sugar

25g butter

1/2 tsp salt

80g (1/2 egg + water)

1. all ingredients into the bread machine, mix, autolyse & knead (1/2 hour)

2. shape & place in an oiled loaf pan

3. allow to proof at room temperature until at least 2.5 times (about 2.5 hours)

4. bake in preheated oven 175'C for 35 min

5. tent the bread if necessary.

SOURDOUGH RED BEAN FLAT BUNS

Sourdough

has become very popular among the bloggers

Most people use the Sourdough Starter for Artisan Bread

while others prefer the Asian Soft Bread

The difference is the amount of sourdough used.

Artisan Bread requires long hours of proofing to get the distinct taste

so less sourdough is used, about 20%

Whereas, the Asian Soft Bread needs a shorter proofing time 

so that you will not get the sour taste.

As such, to speed up fermentation, about 50-70% of sourdough is used.

I have adapted this recipe from

Sonia

Nasi Lemak Lover

Sourdough Red Bean Flat Buns

310g bread flour

250g sourdough

25g sugar

1/2 tsp salt

115g fresh milk

25g butter

Filling: 350g red bean paste, divided into 14 balls

1. all ingredients into the bread machine, bread dough cycle, knead for 30min

2. remove, shape and wrap the filling

3. place on parchment lined baking tray

4. wet centre of bun with a wet finger, add some black sesame seeds to decorate

5. cover the buns with a parchment & place another baking tray on top to weigh down the buns

6. allow to proof until double in size (2-3 hours)

7. bake in preheated oven 200'C for 20min, half way remove the top tray & parchment on top

Notes:
Using the same recipe, I have made some kaya swirls.
These are just as soft and spongy as the buns

SINGLE PROOF SOURDOUGH SANDWICH LOAF

Many of us love soft sandwich bread.

This is a soft sandwich bread recipe
adapted from Xiuli Zhang's
Soft Herman Bread.

 Sourdough baking
requires long hours of proofing.

With this single proofing method
the bread can be done within the same day
and
 the bread remains soft.

Single Proof Sourdough Sandwich Loaf

130g Sourdough

210g bread flour
50g whole meal flour

1 egg

50-60g milk (to adjust consistency)

1/2 tsp salt

30g butter

1. all ingredients except butter into a bread machine, bread dough cycle

2. 1/2 way add butter & continue kneading 

3. when machine stops kneading, remove dough & divide & shape into a loaf

4. Allow loaf to proof on greased loaf pan until double in size

5. bake in preheated oven 175'C for 35 min

HERMAN SOUFFLE PANCAKE

Pancakes for breakfast

many of us love it

especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall

hence its name

Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by

 Melissa Ho Lee cheen

Herman Souffle Pancake

2 egg yolk

10g corn oil

10g milk

20g herman

38g cake flour, sifted

2 egg white

few drops of lemon juice

16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined

2. fold in sifted flour until all ingredients incorporated, leave aside

3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak

4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining

5. preheat a non-stick pan, apply a little oil

6. scoop the batter into the hot pan, cover during cooking

7. flip the pancake over to brown the other side

8. serve plain or with maple syrup & fruits

Note:
Herman can be replaced with the following:
10g milk
5g cake flour

SOURDOUGH RED BEAN BUN

Sweet Red Bean Buns

are my hubby's favourite

So long as it is stuffed with red bean paste,

the buns or bread can be of any texture,

he will finish all for me.

I started making bread because he loves to eat.
Happiness is able to see him enjoying my bakes!

Honestly, I am not a fan of bread.

He can never get tired of eating bread.

He has never stopped eating bread ever since he started during schooling time.

He says it is convenient to have bread for breakfast.

Sometimes, he even chooses to have bread for dinner too.

He does not eat his bread plain, even if it is a sweet bun.

He likes with a spread of peanut butter.

This is a simple machine knead sourdough red bean bun.

Sourdough Red bean bun

120g sourdough

190g bread flour

30g cake flour

1 egg

50g whipping cream

50g fresh milk

30g sugar

30g butter

1 tsp salt

Filling: 360g red bean paste 

1. all ingredients into bread machine, knead for 30min, allow to proof 1 hour

2. divide dough and shape into balls, wrap with fillings

3. arrange on parchment lined baking sheet to proof until double, about 3-4 hours

4. bake in preheated oven 170'C for 35-40min

5. unmould to cool on wire rack.

SOURDOUGH CINNAMON SWIRLS

Cinnamon Rolls 

are known for its sweet & a little gooey texture

with cinnamon sugar taste

and

a bright glossy finish

Thank you Mandy Ng for your advice and sharing

Sourdough Cinnamon Swirls

120g sourdough

190g bread flour

30g cake flour

1 egg

50g whipping cream

50g fresh milk

30g sugar

1 tsp salt

30g butter

Filling: melted butter, cinnamon powder. brown sugar

Topping: melted butter, caster sugar & almond meal (optional)

1. all ingredients into bread machine, knead for 30min, leave to proof 1 hour

2. roll dough out into rectangle shape

3. spread a thin layer melted butter, sprinkle some cinnamon powder & brown sugar generously

4. roll dough up into a log

5. divide into 9 or 18 equal pieces & arrange cut side up on a square baking tin

6. leave to proof until double, about 3-4 hours

7. apply topping if used & bake in preheated oven 170'C for 35-40min

8. unmould & leave to cool on a wire rack when done

Note:

Topping will give a nice glossy look. Mine is without the topping

SAME DAY BAKE SOURDOUGH BAGELS

I love bagels

I love its soft but chewy texture

I like it plain

while most people like it with seeded toppings

and yet others prefer the fruity interior

All of us like it with a spread

of either cheese, butter or marmalade

I wish to express my special thanks to Nelson Mansfield's invitation

to join the Event

Sourdough Bagels for 

The Power Of Sourdough Worldwide

on 1 Oct 2017

I am submitting this for the Event.

If you are interested, this is the recipe he provided:

Same Day Bake Sourdough Bagels

350g Bread flour

120g cold milk

16g soft brown sugar/malt

10g (1 2/3 tsp) salt

300g active 100%-hydration sourdough starter

1 Tbsp baking soda

1 Tbsp malt

1. combine starter, milk, flour, sugar and salt in a bowl of a stand mixer

2. mix on medium speed until dough is smooth & strong

3. tip dough onto unfloured counter & work a few turns by hand

4. form dough into a smooth ball, cover & leave aside for 30min

5. divide dough into 8 balls of 100g each, allow to rest for 10min

6. shape balls in bagels & leave on semolina dusted parchment lined tray

7. slip the tray into a plastic bag & allow to rise for 2-4 hours at room temperature

8. when the bagels feel a bit puffy, chuck into fridge for easy handling later

9. preheat oven to 190'C & bring water with baking soda & malt added, to a rolling boil

10. remove bagels from fridge & dust off semolina from its bottom

11. drop bagels (one or 2 at a time) into boiling water for 20 sec, flip over 1/2 way

12. remove bagels with a slotted spatula & drain on rack for 30sec

13. place on semolina dusted, parchment lined baking tray

14. bake for 16min, half way through open oven door to let out steam

SOURDOUGH PIZZA CRUST

Another good way of using up the 

Sourdough Discard.

kingarthurflour.com

has this easy Sourdough Pizza Crust to share with us.

Did I mention easy?

Yes, just knead everything together & leave to rise,

shape & proof,

spread on fillings & bake!

Oops! Forgot to take photo!

almost 1/2 gone...

It is crispy on the outside

&

soft on the inside

Sourdough Pizza Crust

120g Sourdough from fridge

55-60g warm water

150g all purpose flour

1/2 tsp salt

1/4 tsp instant yeast

1. combine all ingredients & knead to form a smooth & slightly sticky dough

2. allow dough to rise until double in bulk, about 1 hour

3. roll dough into a flatten disk

4. place disk on a 12" oiled (with olive oil) baking pan, allow to rest 15min

5. gently press dough towards sides of pan, if shrink rest again

6. leave dough to rise until thicker - almost double 

7. spread fillings/topping onto the dough

8. bake in preheated oven 225C for 15min

Note:

1. for thicker crust, double the ingredients or use a smaller pan

    bake crust blank for 5 min

    spread filling/topping & bake for 15-18min until done

TARTINE COUNTRY BREAD @30C

Special thanks to Nancy Wei's sharing:

'Sourdough in the Tropics 30C'

and

her detailed method in baking a good

Tartine Country Bread

Her 'correct process' entails

1) cold autolyse

2) a relatively short bulk fermentation at room temperature

3) a long cold final proof for flavour & open crumb

4) bake cold for easy scoring, good oven spring & ear

Bread Flour + Wholewheat

Bread Flour + Spelt Flour


Both these are flavorful 

with
nice open crumbs

but 

I failed to get the ears! 

Tartine Country Bread @30C

270g unbleached bread flour (90%)

30g whole wheat flour (10%)

60g sourdough starter@ peak (20%)

210-224g cold water (73-77% hydration)

6g salt (2%) = 1&1/4 tsp

Hand-mix method:

1. mix flour & water, autolyse in fridge for 1 hour

2. add starter, rest dough @ RT 30C for 30min

3. add salt & transfer to an oiled container

4. bulk fermentation:at RT 30C for 3hrs (from addition of starter), with 3-4 snf @20min interval

5. Preshape& rest dough for 20min on counter top

6. Final shape & place in banneton, seam side up

7. final proof (cold retard) for 10 hours

8. preheat oven 250C for 1/2 hour

9. score bread & bake in heated DO, covered for 20min, 

10. remove cover & bake another 15-20min @230C

11. turn off oven & leave bread inside for another 10min

                                          

123 HERMAN BREAD

There are so many recipes
for Sourdough Bread
with adjustments in the level of hydration.

Recently I came across this easy to remember recipe
by
Alex French Guy Cooking
with its
3 basic ingredients:
Sourdough, Water & Flour
in the ratio of 1:2:3

I could not help but give it a try
replacing Sourdough with Herman
and
here it is

123 Herman Bread

It is chewy on the outside but soft on the inside.

The brown rice powder I added gave a nice fragrant flavour.

123 Herman Bread

90g herman starter 

180g water

270g flour (230g bread flour+40g brown rice flour)

5g salt (2g for every 100g flour)

1. mix 3 main ingredients, autolyse 1/2 hour

2. add salt & knead. Leave to rest for 4 hours (snf every 45min)

3. shape & put into proofing bowl, leave in fridge overnight 

4. bake from fridge in preheated oven 250'C for 20min, covered

    and 225'C for 20min, uncovered

SOURDOUGH ENGLISH MUFFINS

I was attracted to Teresa L Greenway's comment on these
Sourdough English Muffins
"Oldie but Goodie"!

I would definitely want to try Teresa L Greenway's recipe
and here it is..

Fresh from the oven
and
spread with butter on these steaming hot muffins.

It is crispy on the outside
and
soft on the inside

Like to have a bite?

Sourdough English Muffins

To convert Sourdough

from 100% hydration to 166%

191g 100% sourdough + 63g water = 254g 166% hydration sourdough

Ingredients

254g 166% hydration sourdough

113g water

57g fresh milk

1 Tbsp melted butter

318g bread flour/all purpose flour

1 & 1/4 tsp salt (added after autolyse)

1. mix all ingredients except salt for 3 min, let rest 20 min

2. add salt, mix another 4min

3. proof dough 4 hours, snf every hour

4. When dough is done bulk fermenting, 

    pour the very wet dough on a very well floured/semolia counter top

5. roll dough out to 1/2" thick, dusting top with flour/semolina

6. use a wide mouth jar to cut dough into 8 circles

7. allow dough to rest 1.5 hours, covered

8. cook on hot griddle 6-10 min on each side, taking care not to brown too much

9. continue cooking muffin in preheated oven 175'C for 5-6 min on both sides 

These muffins have rested 1.5 hours and ready to be cooked.

SOURDOUGH PULL APART BUNS

Thank you Rosalind Chiew for sharing this recipe:

Sourdough Pull Apart Buns

These are yellowish soft buns

with fragrance of butter

If you like soft buns

you will love these

Sourdough Pull Apart Buns

105g sourdough starter

100g fresh milk

250g bread flour

30g sugar

3g salt

1 egg

30g butter

1) all ingredients into the bread machine, bread dough cycle, rise 1 hr

2) shape & leave to cold retard overnight

3) remove from fridge & bring back to room temperature

4) bake in preheated oven 180'C for 30min until golden

VERMONT RYE BREAD

Vermont Bread

an easy sourdough Bread

with 

Rye flour added

and 

mixed with

125% hydration starter

The following recipe is adapted from here

Instead of  using overnight starter with 125% hydration as mentioned 

I have adjusted the hydration at the main dough

as follows:

Vermont Rye Bread

122g sourdough starter

300g bread flour

40g rye flour

199g water (185g+14g) 

1 tsp salt

1. mix flours, water & starter until well combined, autolyse 30min

2. add salt & knead into the dough for 5min

3. place dough into oiled container to ferment 2.5 hrs, snf every 45min

4. turn dough onto floured surface & divide into 2 loaves

5. shape & rest 15min

6. transfer to bowls, seam side up & cold retard 12 hours

7. bake from fridge @250'C for 20 min, covered

    and another 20 min, without steam