Sourdough Bread

Wild Yeast Bread

Update photo on wild yeast bread

Update photo on wild yeast bread

I've been trying out wild yeast bread making for many years but will always give up after a few try, not because the bread didn't rise properly but somehow it taste sour and my children don't like it.  You might think that wild yeast bread should taste sour since it is also known as sourdough bread but it is not suppose to be so.

I recently happen to come across an article about wild yeast bread baking and realized that the duration of the proofing of the dough will determine the sourness of the bread. If I feed my starter in the morning and complete my baking on the same day, my bread will not taste sour at all.  In other words, the shorter the fermentation period the less sour the finished product will be. Bread made within a single day using wild yeast starter will produce a loaf that is not noticeably sour. Overnight fermentation will give a slightly more pronounced sour taste.

Wild yeast starter

Fluid starter ingredient:

• 100g wild yeast starter( from Carol recipe)
• 100g water
• 100g bread flour

Method:

• 1)Mix all the ingredient together in a big mixing bowl.
• 2) Cover it and set aside to cultivate in the room temperature for 4 to 6 hours

fluid starter

Main dough ingredient:

• 300g fluid starter from above
• 300g bread flour
• 125ml milk
• 2 Tbsp of brown sugar
• 80g yam cooked and pureed
• 1/2 tsp salt

Method:

yam puree

• 1) Using a standing mixer, Put all the ingredients except 10% of the milk ( for adjustment in case the dough is too wet) and salt  into the mixer and mix on low speed until just combine. Let the dough rest for 30mins.  Add in the salt and continue mixing on low speed until  the dough reaches a medium level of gluten development.
• 2)Transfer the dough to a lightly oiled container. Cover and let  dough rises until doubled in size it takes about 3 hours.
• Cut and shape the dough and place it into a bread pan lined with baking paper  and let dough proof for another about 2 to 3 hours.  
• When dough with 1/2 inch of the top of the pan, bake it in  a preheated 200°C oven for about 30mins or till it is done.
• Remove the bread from the baking pan. Transfer onto a wire rack and let cool completely.

Coffee Wholemeal Rice Bun

Coffee Topping are piped on top of the bun before baking.


This is my second post in a day, I'm in love with all the different kinds of bread made by Carol and 孟老师。Happy to know that there are so many method of achieving soft bread.

For the past few posts on bread making, I have been using the tangzhong method, and this is my first experiment adding rice paste. The bread came out equally soft, just like the tangzhong method. Next time I can use leftover cooked rice to make these type of bread.

The bun I made today was a modified version of Carol's Wholemeal Custard Bun Recipe. If you are interested to know how carol did it please see below.

Carol's Custard Wholemeal Rice Bun


My Recipe is here:

To make rice paste ingredients:
100g Cooked rice
200g water

Method:
Mix cooked rice and water together in a sauce pan, bring it to a boil for a few minutes and let to cool. Blend it to a fine rice paste.




To make the coffee topping ingredients:
50g butter
40g icing sugar
1 whole egg beaten
2 teaspoon granulated coffee dissolve with 1 teaspoon water
50g plain flour


Method:
Beat the softened butter with icing sugar until everything well combine.
Gradually add in beaten eggs then the coffee mixture. Add the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

To make custard filling ingredient:
1 egg
20g caster sugar
130g milk
10g flour
1 tsp unsalted butter
1/2 tsp brandy



Method:
Mix egg and sugar well with a whisk in a bowl.
Add the sifted flour, then very slowy pour in the boiling milk.
Return to the pan and cook over a low heat, stirring continuously with a whisk, until it begin to boil and thicken.
Remove from the heat and add the butter and brandy.
to avoid a skin forming while the cream is cooling, cover with a cling wrap.
Keep in the fridge until ready to use.


For the dough

To make the bun ingredients:

Main dough
230g Rice paste
200g Bread flour
100g Wholemeal flour
1 tsp Instant yeast
A pinch of salt
30g Sugar
40g Unsalted butter


Method:
Knead all the ingredients together except butter.
When the dough become a smooth dough, add in butter and continue kneading until the dough become smooth and elastic but not sticky.
First, prove dough for 45-60 minutes.
Punch down dough and divide into 12 pieces. Roll them into round balls .
Let it rest for 15 minutes before add in the custard filling.
Roll out each doughs to a flat disc and add the custard filling. Seal it tightly. Make sure you seal it tightly otherwise it will split out during baking.

Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.

Top the bun with the coffee topping before baking

Bake at 180C-190C for 15-18 minutes.

Serve.

Red Bean Chinese Yam Tangzhong Bun （山药红豆汤种面包）

The chinese yam(RhizomaDioscoreae 山药) is sweet in flavour, neutral in nature, and acts on the lung, spleen and kidney channels. It can be used in compatibitity with other herbs to treat deficiency of the lung, lingering cough, asthma, deficiency of the spleen, anorexia, loose stool, deficiency of the kidney, spermatorrhea, frequent micturition and other syndromes.

Effects: Invigorating Qi, nourishing Yin controlling spermatorrhea and reducing urination.


Ingredients:
Tangzhong ingredient:
(A)
115g chinese yam(grated)(山药泥)
100g water
45g bread flour


Mix chinese yam(山药泥), flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C Tangzhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the Tangzhong. Leave to cool before using it.



(B)
150g wholemeal flour
100g water or milk

Mix wholemeal flour and water or milk together while waiting for the tangzhong to cool.

Main Dough ingredients:
(C)
380g bread flour
30g brown sugar
1 tsp salt
6g instant yeast
1 whole egg
75g butter


Filling ingredient
300g homemade red bean paste(I made 10 red bean buns and 6 plain buns)
Divide the red bean paste into 10 portions and roll to a small ball.

Topping decoration:
A little flax seed or black sesame seeds


Method:
1. Mix ingredients(A), (B)and (C) except butter, flaxseeds and filling to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 16 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball. Using a rolling pin lightly roll the bun and flatten it a little like a pancake.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with some flaxseeds or sesame seeds. Apply a little egg wash again.

7.Bake at 190c - 200c for 15-17 minutes or till golden brown.

Char Siew Por Lor Pau/Tangzhong Bun（菠萝包）

I'm making Char Siew Por Lor Pau!!! I found this recipe for the Por Lor Pau from Florence's blog- DO WHAT I LIKE. I added in my own recipe for the Char Siew filling within the Por Lor Pau. Por Lor Pau can be found either plain or with Char Siew filling. It is also a famous breakfast snack in Hong Kong. We can find it easily in the many Hong Kong cafes (Char Chan Teng) in Singapore. I let my neighbour try this Por Lor Pau and they said that it tasted like the ones in Hong Kong!!! I really got to thank Florence!

Here are the recipes:
Ingredients:(8 pieces @ 35g each)
Crust:
120g cake flour
10g milk powder
10g custard powder
60g icing sugar
3g baking powder
30g lightly beaten egg
60g melted butter

Method for crust:
1. Mix all the ingredient together to form a soft dough.
2. Chill in the refrigerator for use later.
3. Divide into 8 portions of about 35g each.
4. Shape them into a flat round disc.( use a piece of glad wrap and a rolling pin to do this)


Bread:(8 pieces @ 60g each)
185g bread flour
50g cake flour
4g yeast
15g milk powder
1/2 tsp salt
35g sugar
25g egg
75g water
75g tang zhong( you can check out 65c tang zhong making from my youtube channel- bigheadmagicmad)
20g butter

Method:
1. Mix all ingredients except butter to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 8 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with a piece of the crust. Apply a little egg wash on the crust.

7.Bake at 190c - 200c for 15-20 minutes.

8. Serve hot.

Gelatinized Dough Method Rye Bread

Sweet Corn Bread.


Sweet Corn Bread, Rye Bread And Ham & Cheese Bread.


Hi! Most of you like to eat soft bread right? Making a high fibre bread like the Rye bread or Wholemeal bread, they will alway turn hard after it was left on the table after a day. Nowadays, people are more health conscious and they refer to eat food which is natural, without adding any chemical food additive. I have being making homemade bread, after learning about Water roux starter (65C TangZhong) from Florence. Few days ago, I found this book" Magic Bread" by Alex Goh, he is using the gelatinized dough method of making softer bread and his method was a bit diffence from Florence.



Rye Bread







Here is the recipe:

Rye Bread

A (The gelatinized dough)
60g Bread Flour
45g Boiling Water

Add the boiling water to the bread flour, mix until well blended to form a dough. cover and set aside to cool. Keep it into the refrigerator for at least 12hours.


B
170g Bread Flour
70g Rye Flour
15g Sugar
5g Salt
4g Instant Yeast

C
1 tsp Molasses
140g Cold Water

D
15g Butter

E
90g Raisins

Method
Mix B until well-blended. Add in C and knead to form rough dough.Add in A and knead until well-blended.
Add in D and knead to form elastic dough. Add in E mix until well combined.

Cover the dough and let it rest for about 1 hr or until double its size.

Divide the dough into 6 egual pieces and mould it round.
Let it rest for 10 minutes.

Flatten the dough and roll it up like a swiss roll.
Place it onto a greased pan. Let it proof for about 60 minutes. Bake at 190°C for about 30 minutes.

65°C Oatmeal Raisin Bread

I made 65°C Oatmeal Raisin Bread again. No more over baking, and I shaped them into small swiss rolls and baked them in the loaf tins. As you can see they look better than the 1st try..:)




See the texture are fine and softer.











Filling each small dough with margarine and cinnamon sugar.




This is my 1st try of making it..

Look a bit over baked, but it taste good:P (1st time)

Healthy Oatmeal Raisin Bread. My living room is filled with sweet flavour of cinnamon aroma fragrant:) I love it! I always looking for healthy bread recipe and I found this from Florence's Blogs ( Do What I like). I just baked it this evening and the bread is amazing! Slightly chewy texture from the addition of oats, and the warm flavour of cinnamon. It was delicious..:)


There are many way to make a loaf of bread. Today I'm trying out this 65C TangZhong（汤種）method which said to produce soft and bouncy bread, and which keeps bread well too. Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.


To make this TangZhong,
Used 250ml water and 50g of bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C TangZhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the TangZhong. Leave to cool before using it.

Here is the picture of the Tangzhong（汤種）



Ingredients:
165g bread flour
70g rolled oats soaked in 115g hot water, leave to cool
75g wholemeal flour
55g egg beaten lightly
5g instant yeast
1/4 tsp cinnamon powder
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong(汤種)
80g raisin

Please refer to the video how to make Tangzhong 

Filling
20g melted butter
20g sugar+ 1/2 tsp cinnamon powder

Method

Mix all ingredients except raisin till a dough is formed. Knead in the raisins.
prove dough for 1 hour
Punch dough down to release the air and rest dough for 10 minutes.
Roll dough into a flat rectangular shape, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
Roll it up like a swiss roll and seal the edges properly.
Put it on the baking tray, Prove dough for another 1 hour and bake at 190°C for 30 mins or till golden brown.

Wholemeal Bread Bun

Wholemeal Bun


Making a cross cut on the bun





Shaping the bread dough

This bread is nothing special, I decided to make it because, I have some bread flour left on the shelf for quite while.