Thursday, March 29, 2012

Natural Yeast Bread Loaf

With courtesy of Cathy, I am now a proud 'owner' of natural yeast too. It is really so fun to see the yeast bubbling, full with liveliness. :)

With this, I made this wonderful bread loaf. I have no problem when handling the dough as the dough is really soft and reaches the membrane stage easily. :)

Natural Yeast Bread Loaf
Adapted from: Cathy's Joy

Ingredients (Makes a loaf)
200 g natural yeast
230 g bread flour
20 g plain flour
20 g sugar
1/4 tsp salt
90 ml milk
30 g butter

1. Combine all ingredients except butter, in a mixer and beat until a non-sticky dough is formed.
2. Add in butter and continue to beat until the dough is smooth, elastic and non-sticky. Do the window pane test.
3. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1.5 hrs, or until double in volume.
4. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough.
5. Shape into round, cover with a damp cloth or cling wrap and let it rest for 20 minutes.
6. Roll out the dough into a long rectangle, with the shorter end to be the same length as the length of the loaf pan. Roll up the dough from the shorter end in a swiss-roll style. Pinch and seal the seam.
7. Place the dough in a lightly greased loaf pan and let it proof for the second time for about 1.5 hrs, or until double in volume.
8. Bake in a preheated oven at 190°C for 45 minutes.
9. Remove from the oven, unmold immediately and let it cool completely before slicing.

- I divided the dough into 2 portions after the first proof.
- I sprinkled some water and Nestum cereals on top of the dough before popping it into the oven to bake.