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.

Yam Flaky Teochew Mooncake／芋泥千层酥

Ingredient for the skin
A
200g plain flour
30g icing sugar
50g shortening
120ml water
1/2 tsp white vinegar


Ingredient for the oil skin
B
180g plain flour
100g shortening
Few drops of purple colouring

For filling
C
5 shallots (chopped)
80ml cooking oil

D
500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour

Method:
1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.

2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.

3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).

4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.

5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.