Sourdough white loaf

This is adapted from Mike Sorokach recipe for sourdough white loaf bread. This recipe is available on the Facebook Bread Baking group.

I have tweak it to suit my starter which is a wholemeal one

Makes a 9x5 inch bread loaf

Ingredients:

1/2 cup milk + 2 teaspoon as required 

1/2 cup spring water

1 cup of wholemeal fed starter- my starter sits on my bench and is fed daily so no refresh required here

1 tsp sugar

2 tsp salt

30gm butter

3 1/2 cup flour

1/2 flour as required( I only use 1-2 tbsp)

Directions:

Place all liquid, starter, sugar, butter and slate into the mixer 

Add 3 1/2 cup of bread flour and mix on Speed 2 for 10mins

I added more milk and abit more flour just to make it soft and elastic. The problem with wholemeal is it gets more dry and it might yield a drier bread.

Once it passes the window pane test I stopped

I covered the bowl and let it double the size but with home made starter I just make sure it pass the poke test despite not being doubled

Slowly deflate dough and start shaping. I just shaped it into a log and place it in a baking paper lined tin to proof second time

Once it hits the top of the loaf and pass the poke test, preheat oven too 220C

Brush top of bread with melted butter and bake for 20 mins

Take it out and brush with butter again and bake for another 10 mins or until internal temperature is 190C

Wholemeal Raisin Loaf

After yesterday's sweet potato loaf, I need to try out my hydration calculation. I tried another recipe from honeybee's site and make sure hydration is not more than 70%. Somehow the silly part of me kept thinking and fearing for the wholemeal dryness and added around 50ml more water while it was kneading.

The dough was very sticky but I pour some flour when shaping before 2nd rise. It was still a very soft dough but much more manageable than the sweet potato one. 

After waiting for it to cool and eating into it, truly a soft loaf considering it is a wholemeal loaf. 

Sponge:

425 wholemeal flour

210 bread flour

2 1/2 teaspoon instant dried yeast

400ml water

Mix and knead all ingredients for around 5 mins, I left it on the counter for an hour before leaving in the fridge overnight

Main dough :

210gm bread flour

2 teaspoon salt

70gm brown sugar

130ml water

35ml milk

45gm butter

2 packet of small raisin boxes soaked in water to softened

1 teaspoon of instant yeast

Method:

1. Knead all main dough in the mixer with dough except for butter and raisins hook until well combined. Tear up pieces of the sponge and let it knead till soft and elastic.

2. Add in pieces of butter and knead until the window pane consistency is reached. I reached this when dough was still sticky but then I prefer it to be well hydrated than drying out later

3. I let my dough proof in the Kitchenaid bowl until double the size. I use a cling wrap as well

4. Once it has doubled, punched it out and divide the dough into 2. I floured my bench and divided each part into 2 again. I rolled the, into a long elongated shape, flattened and squashed raisins into dough. Fold the dough and roll to ensure all raisins are secured in the dough

I roll the dough into long sausage shape and place them side my side in. 9inch loaf pan.

5. Do the same for the other dough and you will have 2 loaf of bread ready for second proofing.

Second proof took 1.5 hours for me and I just can't wait anymore. 

Preheat oven to 175C, bake for 30-35 mins until golden brown and hollow sound when tap on surface.

Cool completely before cutting 

I manage to fill our whole box of bread with bread!! 

This is Chapie, very happy feeding on wholemeal flour. This starter is ready for baking soon

Sweet Potato Bread

Recipe for my sweet potato bread. This was adapted from honeybeesweet88.blogspot.com but I had to tweak it a lot as it is only a guide.

The first step is to get the sponge ready. I have not actually started baking with Bob and Chapie so it is still commercial yeast.

Sponge:

380gm bread flour

180ml water

40ml milk

2 1/4 teaspoon instant dried yeast

1 teaspoon salt

Knead all ingredients until a nice smooth dough is achieved. I let this sit on the counter for an hour and then in the fridge overnight.

Main Dough:

160gm bread flour

1 teaspoon salt

65gm caster sugar

135ml water

45gm butter

270 mashed sweet potato

Method:

1. Knead all ingredients and then add the pre ferment dough piece by piece. This is where I had issue. I had my kicthenaid kneading for close to an hour and the mixture was way too wet.

Next time I will not add all water at a go as the sweet potato is also very hydrated. After calculating 40% of hydration from my sweet potatoes added with all the liquid the hydration was more than 80% which is way way wet for a dough

2. I added more dough, continued kneading until it passes the window pane test

This is how sticky it look even after kneading for an hour. I had to throw it on the bench , added around 3/4 cup flour and tried my best to make it into a workable dough, by then I believe the ratio must have went askew 

This is the last dough left for the first rise, it was very very soft

3. After an hour, it doubled. Punch it down and I started shaping the dough. I divided the dough into 2 batch, one for a bread loaf and the other to wrap my chicken pizza buns.

4. The dough was still sticky and way too soft. I was getting worried this stage that the bread might be too soft

It still manage to rise the 2nd time

The chicken buns were nice and soft.

The after product

True enough it was too soft, almost like a chiffon cake. It was so soft I can't even cut it properly.

The taste of sweet potato is very nice in this loaf, it was soft but more of a cake than a sandwich bread. 

The next time, the water needs to be reduced, then it will be perfect.

Vegetable Jelly

I just love this healthy jelly recipe. 

Ingredients:

400ml of fruit / vegetable juice

1 lime/ lemon

4 tablespoon of powder gelatine

2-3 tablespoons of honey 

Method:

Juice fruits/ veggies 

Squeeze 1 lime/lemon

Sprinkle gelatine

Let it sit for a few minutes till fully absorbed

Heat the content over low heat until gelatine is dissolved. No more grainy feeling

Stir in honey till dissolved 

Pour over square pan to chill for 2-3 hours

Cucumber, kale, green apples and lime

Beets, apples, carrot, strawberries and lemon

White Loaf bread- sponge method

Lately this bread making madness has me baking a lot on the weekend.

After trying the Tz method, I wanted to try another sponge method.

Basically ferment the dough with water and yeast overnight and using the dough with more flour and yeast to knead into a loaf. I can't share the recipe as I am pretty sure it is copyrighted. But at the end I had to still tweak the recipe to suit our climate and ingredients.

My sponge before proof

Sponge the next day

The dough was very sticky after mixing all the ingredients. I had to continue kneading with my hands to make sure I know when to stop.

The rise was still good. I have yet to taste it

I stuffed some chocolate chips inside the bread too

The final profuct