Recipe: Bread using overnight starter method

Posted by vivien | Recipe | Wednesday 26 October 2011 8:03 pm
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10,470 Total Views

Overnight-Starter-Bread0

White bread loaf made using overnight starter dough method, recipe from My Kitchen.

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Left: Flour + Milk powder + yeast

Right(wrapped in cling film): Starter dough (made one day ahead mixing a small portion of flour + water + yeast and leave it in the fridge overnight)

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Put the starter dough into the flour mixture

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add a cold egg as well

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Blend all these mushy ingredients together using hand

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Blend in soften butter

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Move dough mixture to a marble top counter or other area for kneading

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barely pass the window pane test, this dough is really wet, i kneaded it for about half an hour and it barely become manageable or “drier”

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After half an hour, the dough is still wet and very difficult to be managed -_-

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Move it to a bowl for proofing

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and proof for about 45 minutes

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After 45 minutes it doubled in size

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divide into 3 equal portion

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roll it up using method described in The Kitchen

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Put into a loaf pan for 2nd proofing

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after 40mins of 2nd proofing, it doubled in size again.

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After 35 minutes of baking in 200 Celcius

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Pretty bread

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So far the best bread that i have made, but as with other bread i made, the soft texture only lasted for about 1 day, after which it gets dry and harder.


 

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