A soft sweet bread with natural aroma of pandan leaf (screwpine), coconut oil and natural yeast. My favourite bread flavour of all time
*\(^o^)/*
Yield: one 20Lx10Wx12Hcm loaf
Bread weight: 517g
Raw dough weight : ~554g
Appliances: Whirlpool breadmaker BM1000
Natural Yeast (100% hydration)
Day Temperature: 30 degree Celsius
Ingredients
90 g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour
1g raw sugar
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, as well as 1g of raw sugar*. Allow the natural yeast to double in volume. This may take about 1 to 3 hours depending on the yeast strength.
* As my natural yeast has been rest for too long, raw sugar was being added to invigorate the natural yeast faster.
Feeding
1 hour after feeding, the poolish dough has grown more than double.
Using fridge-cold ingredients if possible
Ingredient A
10~12g pandan leaves 香兰叶
70g cold water 冷水
50g cold fresh milk 冷鲜奶
25g condensed milk 炼乳
Ingredient B
25g beaten egg 蛋液
40g raw sugar 黄砂糖
1/4 tsp salt 盐
20g coconut/vegetable oil 椰油/植物油
Ingredient C
225g bread flour 高筋面粉
25g cake/top flour 低筋面粉
60g natural yeast 天然酵母
Ingredient D
1/2 tsp instant dry yeast 即发干酵母
Ingredient E
Some beaten egg for glazing 蛋液
Direction
1. Blend milk and pandan leaf from ingredient A in a food processor.
Add condensed milk to the pandan-milk mixture, blend well.
2. Pour ingredient A and B into the bread pan.
3. Add ingredient C on top of ingredient A and B.
Adding natural yeast
4. Dig a hole in the centre of the flour, and pour ingredient D in.
5. Select "kneading" function and press start. The process will take about 1:30 hour to complete.
6. After the program ends, let the dough sits in the bread pan for about 30 minutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, it needs the extra time for the dough to rise taller.
After 30 minutes.
7. Invert the dough out of the bread pan and onto a floured work top.
Press down the dough to release the trapped air.
Wear a pair of disposable gloves to handle the dough.
8. Divide the dough into 3 equal portions, about 184g each.
9. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.
Cover and let the dough balls rest for 15 minutes.
10. Flatten the dough and roll out into a flat oval dough.
11. Roll up the dough from the shorter side.
Cover and let the dough rest for 10 minutes.
12. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin.
13. Flip the dough over so the smoother side will be facing out after rolling up.
Roll up the dough from the shorter end.
14. Place the doughs into a greased non-stick 20x10x10 cm Pullman tin. The open end of the dough should be facing down.
15. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 60 to 80 minutes, or till the dough reaches almost the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.
16. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170 degree Celsius. And brush a coat of beaten egg (Ingredient E) over the dough.
17. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 40 to 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
If the top starts to brown at about 30 minutes into baking, covers it with an aluminum foil.
18. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.
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