Making bread is taking at least 3 hours from scratch, time start from dough kneading until finish baking. Sometimes just lazy to get up from morning and I personally feel this overnight fermented bread is cutting down half of the hour (from kneading to first fermentation). Really convenient and time saving!
I knead the dough by hand at night, kneaded 20-30 minutes. Surprisingly I manage to get the gluten out by testing the window panel test. Picture not taken because I got sticky hand on that time. Haha....
The texture was so soft! We have it for our brunch and finish the whole loaf at that afternoon to make peanut butter cheese sandwich!
ingredients: (make one 4"x8" loaf)
80g wholemeal flour
170g bread flour
1 tsp instant dry yeast
1 tsp granulated sugar
1/2 tsp salt
160g water; may need 1 tsp more
15g butter
some black sesame seeds
- combine all ingredients except butter to form a dough
- add more water if feel dough is dry
- knead dough by hand, like washing cloths motion by stretching the dough on the working surface until smooth, about 20-25 minutes
- rub butter into the dough, start kneading again until smooth surface form again
- form to a ball, grease the air-tight container, cover & let dough stay overnight in refrigerator
- next day morning, take out container from refrigerator
- dust lightly with flour on the working surface, remove chill dough & fold to shape a loaf. I coated the dough with some black sesame seeds after shaping
- proof for 1 hour or until double in size
- preheat oven at 190C, spray water into oven after place baking pan to create steams, bake for 30 minutes
- remove from oven & baking pan immediately, let cool before slicing
No comments:
Post a Comment