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Wednesday, 16 December 2015

Natural Yeast Yuzu Cranberry Bread 天然酵母面包


A very soft and refreshing bread. The light citrus scent was attributed to the presence of yuzu or Korean honey citron tea. The addition of natural yeast poolish dough helped to keep the crumb soft and moist. The cranberry bits and citron peel embedded among the soft sweet crumb gave every bite a little tangy taste.
This is a kind of bread that can be eaten without bread spread :)

Yield : one 23Lx14Wx7H cm loaf
Bread weight: 451g
Raw dough weight: 441g


Natural Yeast (100% hydration)
Day Temperature: 28 degree Celsius 
Ingredients
50g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour

Click the link for the method of cultivating natural yeast:

Directions 
1. Feed the room temperature natural yeast poolish dough with 10g each of cool boiled water and bread flour. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.

Immediatley after feeding,

2 hours after feeding, the poolish dough has grown more than double. 


2. Collect 40g natural yeast for later use, and keep the remaining back to the fridge if you would not be using it in the next 2 to 3 days. Otherwise, just cover and leave it in room temperature.


Bread dough
Ingredients 
100g cold whole milk 冷全脂牛奶 
30g honey citron tea concentrate 柚子茶
30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐
20g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉

15g top/cake flour 低筋面粉
40g poolish dough* 天然酵母面种*
1/2 tsp instant dry yeast 即发干酵母

25g dried cranberries 

* 40g of poolish dough can be replaced by 20g of fresh milk and 1/4 tsp instant dry yeast

* 40g 的天然酵母面种可由20g的牛奶和1/4茶匙的即发干酵母取代

Glazing
1 tbsp whipping cream 动物性鲜奶油
做表面装饰

Direction
1. Cut the citron peel into shorter length, and dried cranberries into smaller bits. Set aside.


2. Pour cold whole/fresh milk, and honey citron tea concentrate into the bread pan.


3. Add in beaten egg.


4. Add in sugar, salt and cold butter.




5. Pour in bread flour, top/cake flour and the poolish dough.


Adding the natural yeast poolish dough

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread machine.


8. Select "8" Dough Kneading function; and press "Start".

9. The dough is ready.


10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.




11. Roll up the dough, cover with a lid, and let it rest for 15 minutes.




12. After the rest, roll out the dough with a rolling pin again.


Flip the dough over, so the smoother side will be facing out after rolling up.

Arrange dried cranberries evenly over the dough surface. Lightly press down to "secure" them.


13. Roll up the dough. Pinch all edges to form a seal.




14. Place the dough over a baking tray lined with parchment paper. Spray some water over the dough surface.



15. Place the dough in a closed oven.
Let the dough proof for about 40 to 50 minutes, or till it double in size.


16. After the proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius.
While waiting, slit 3 shallow cut over the top by lightly sliding the knife over the surface.

Brush some whipping cream over the top of dough. 
You can also use milk to brush.


17. Bake at the lower rack of the oven at 170 degree Celsius for 20 to 25 minutes, or till the crust turns golden.




18. Allow the loaf to cool down completely before slicing it :)







6 comments:

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    ReplyDelete
  2. Hi, how long can I keep the remaining natural yeast in the fridge? When I need to use it again do I need to feed it again?

    ReplyDelete
    Replies
    1. Hi Maureen, the natural yeast will weaken if left in the fridge for too long. You may need to feed it a few days and observe its activeness. The natural yeast is considered active if it can double in quantity within 3 hours after feeding with small amount of flour and water. So far, I only left it in the fridge for not more than 3 days :)

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  3. Hi! I have a question, please.
    You said that "40g of poolish dough can be replaced by 20g of fresh milk and 1/4 tsp instant dry yeast". Does this mean that I mix 20g of fresh milk and 1/4 tsp instant dry yeast, wait and then can use it as 40g of poolish dough? or I need to later mix with cool boiled water and unbleached bread flour as well?

    Thank you so much for your wonderful sharing :)

    ReplyDelete
    Replies
    1. Hi Varittha, you just need to increase the cold fresh milk from 100g to 120g, and the instant dry yeast from 1/2 tsp to 3/4 tsp, if you're not using poolish dough.
      Glad to share with you, happy baking :)

      Delete
    2. Thank you very much! I'm baking it soon :D

      Delete

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