Thursday, April 17, 2014

Black sesame loaf (Overnight sponge dough method)

I have always been baking with my favorite soft and fluffy bread recipe, which is the scalded dough recipe. But I recently bought a huge loaf tin, measuring 30cm x 10.5cm x 11cm, and my usual scalded dough recipe would not fill this huge loaf tin, and I can't be bothered to do the conversion of the ingredients, so I just simply google for a good one, and I found this, and it IS a good one.
 
A friend once shared with me, out of all these different starter dough method, ie tangzhong, overnight sponge dough, or scalded dough method, her favorite is the overnight sponge dough 中种method. I have tried the 17hr method before, but I wanted to try them more to verify if it's the best. Verdict: I'm not entirely sure if it's the best among the rest, cos I'm quite sure I have achieved the same fluffiness using scalded dough method before. But it's another easy and quite a convenient one. You can prepare the overnight sponge dough the night before and finish up the loaf the next morning.
 
I made extra for sale. So maybe I can check with my client if they can observe any difference with the bread texture. All this while, my client has been buying the bread I baked with scalded dough method.
 
 

 
Here's the recipe:

Overnight sponge dough
  • 470g high protein flour (bread flour)
  • 66g egg
  • 269g water (I used milk)
  • 4g / 1tsp instant active yeast
  • 2tbsp toasted black sesame (I added this)
Main dough
  • 40g high protein flour (bread flour)
  • 2tbsp brown sugar
  • pinch of salt
  • 35g butter (I replaced this with 2tbsp rice bran oil)
  • 1g instant active yeast
Instructions:
  1. Combine all the ingredients for the overnight sponge dough, knead into a dough, keep in a closed-container in refrigerator and let proof for 24hrs (or until the dough has tripled its original size). (I have only proved it for about 12hrs).
  2. In my Donlim breadmaker, I knead all the ingredients in the main dough with the overnight sponge dough (torn into small pieces) for about 10min, until the dough can be stretched into a nice thin membrane without tearing (see photo below).
  3. Membrane test:
  4. Divide the dough into 3 equal portion, set aside (let relax) for about 30min.
  5. Punch out the gas into the divided portion. With a rolling pin, roll into a long disk. Roll up and place in the loaf tin. Repeat the same with the other two portions.
  6. Proof until the dough fills to about 90% of the tin.
  7. With my Khind oven, I've baked this at 155deg C for about 35min.
I have also baked other bread loaves and buns with this recipe:
  • Carrot and goji loaf (replaced 269g water with 120g steamed carrot and goji puree and 170g water, also omit the egg, and replaced with 65g water)
  • Apricot and raisin bun (added 1tbsp raisin and 1tbsp chopped apricot into the dough, omitted the egg and replaced with 65g water)



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