Sunday, November 20, 2016

Wholemeal Loaf_Natural Yeast 天然酵母_全麦土司

A basic wholemeal loaf that using natural yeast _sourdough starter , wholesome and healthy home baked bread for my family. Even it has to wait long hours to complete a loaf. But with better planning, you can still doing many tasks while waiting.....furthermore it didn't taste sour at all.






A freshly home baked natural yeast loaf, it smell so fresh and good !

Baking soft loaf with natural yeast, just like normal bread making method, add butter at last stage.










Wholemeal Loaf_Natural Yeast  天然酵母_全麦土司
*for a 11cmx20cm (internal), non-stick Pullman tin

175g bread flour
75g wholemeal flour
225g natural yeast from sourdough starter (culture with bread flour) 
40g organic sugar

1/2tsp sea salt
125g fresh milk
25g butter, room temp

Method
  1. Bring out sourdough starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more) or without feeding it if your starter is active -use it very often (usually I follow this method). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon of starter into water, if its float, that means you may start to use the starter.
  2. In a stand mixer, add in all ingredients except butter, mix and knead till smooth. Slowly add in liquid (milk) and adjust the amount accordingly as your starter might have difference % of hydration and difference brand of flour also has difference moisture.
  3. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).
  4. Punch down the dough to expel air. Equally divide dough into 3 equal balls, then allow to rest for another 10 minutes.
  5. Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin. Final proofing till about 90% full ( ~3hrs).
  6. Bake in a preheated oven at 190C for 35mins. Loosely cover the top with foil when it is browning (~15mins) , reduce to 170C (fan forced) and bake for another 5mins.
  7. Removed loaf from the oven, immediately remove bread from the tin. Cool on wire rack before slicing.


Recipe by Sonia a.k.a Nasi Lemak Lover

7 comments:

Anne Regalado said...

Sourdough bread loaf *sigh* Maybe someday lol Saw a cheap proofing basket last time and thought of your gorgeous sourdough bread :D Will pin your sourdough breads , okay ?!

Phong Hong said...

That's wonderful! I would love that bread.

Kirsty Vittetoe said...

Hi Sonia, just stopping by to let you know that I decided to toss my yeast away! (Sad face), after I took it out from the fridge, it didn't raise at all even I feed and tried to activate it, it stays slightly under the mark for about 4-5 days, I don't think it looks good to eat so I decided to dump it, however, thanks for taking me through every steps, I probably will try it one more time when I free up sometime after Thanksgiving, thanks a lot!

My Little Space said...

Sonia, another beautiful bake from your wild yeast. Congrats !
Wish I can bake more often. Enjoy your week ahead dear.
Blessings, Kristy

Sonia ~ Nasi Lemak Lover said...

Kirsty, so sad to hear this news, anyway, it is just flour and water, don't give up, try again! Hopefully to hear your good news soon. cheers!

Anonymous said...

Hi Sonia,
I am new in bread making, can I use a bread maker to make sourdough bread?
Thank.
Ann

Anonymous said...

Hi Sonia,

If i dun have natural yeast, i can use instant yeast? How much?
Thank you

ong

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