Sourdough Bread ~ The Basic Dough

This is the basic recipe I use to bake my daily bread. .

Ingredients:

200g Fed 100% Sourdough (100% means you feed it with the equal part of water and flour. For example, 30g water and 30g flour are mix into the sourdough before you wanted to bake bread.)

200g Milk

~ mix until well combine.

300g Bread Flour/High Protein Flour (100g ATTA/Whole Wheat Flour (you can substitute with any flour but NO more than this weight) + 200g High Protein Flour)

50g Molasses / 40g Brown Sugar

1 tsp Salt

~ mix above ingredients till form dough. Keep in fridge for overnight.

Or

~for the straight method, you can autolyse / rest for 1 hour in room temperature right after you had mix it into dough.

30g butter

~ mix in the butter after you have rest it in room temperature for 1 hour right after you taken it out from fridge. Knead until window pane.

Or

~for the straight method, right after you have rest in the room temperature for 1 hour mix in the butter.

Knead until window pane.

~ let it proof for the first 4 hours in room temperature.

~after 4 hours, divide into desire portion and shape it then put into greased pan.  Follow by the final rise for 2 hours in room temperature.

~bake at 130c for 1hour.

Potatoes-Raisin Yeast Water Mee Ku

Potatoes-Raisin Yeast Water Mee Ku

 Adapted from Table for two or more (Toddy Mee Ku 椰花酒面龟)

 

 

 

Picture#1, started at (081013) 11:00am then the picture#2 was after 2 hours, picture#3 was the before steaming process and the picture#4 is the final product.The texture is super soft..Yummmy~

Ingredients:

AP flour-200g

Potatoes Raisin Yeast Water (super active)-130g

Brown Sugar-20g

Some hand flour, to use during kneading stage.

Method:

Mix everything and autolyse (let the dough rest) for 1 hour then use some hand flour to knead it until not sticky but earlobe softness. Divide and shape then let it proof until 4 hours or double. Steam over high heat (start with cold steamer) with enough water and must not uncover. Steam for 20 minutes and let it rest in the steamer for 5 minutes before taken it out to eat.

 

Am I Alone?

Ever since i started this blog i never update it..such a lousy blogger i am. I'd been baking using Sourdough since July 2012. After a year of having this "Baby" (my sourdough) the baker yeast of mine sat quietly in my freezer. Actually beside baking using to bake bread, i too now learning to use it to make Chinese Steaming goodies too.. And this is one of the recipe from Sally .

This is the first batch with a slightly extra adding 1 tsp of ENO into the batter before steaming process and giving it a good stir before pouring into the steaming cup at 90% full.

This is the 2nd batch, using originally without any changes and fill the cup 100% full then steamed.
Comparing the two batches the first one i prefer most because it give me bouncy and softer compared to the 2nd ..i dunno where did it gone wrong..Next post i will be sharing more about my "Baby" with you. Stay tune! 

Finally i made one!

Hi, I'm new in this blogging world but i have been reading so many blogs but couldn't made up my mind to make one for myself. In here i would like to share everything with everyone who stop by. Stay tuned!