Bread baked with Korean black bean soya milk and Turkish organic sun dried apricot. I like to try out new products from the supermarket and experimenting them in my baking :)
Raw dough weight: 559g
Pan size: 26 x 10 x 7.5cm
Baking Temperature: Preheated oven at 180°C for 15 minutes, reduce to 170°C for 15 minutes, off oven and sit for 3 minutes.
Sourdough
55g bread flour
55g water
20g active natural yeast, 100% hydration
Dough Ingredients
150g black bean soya milk, lightly sweetened
5g water
20g raw sugar
5g fine salt
225g bread flour
25g Prima superfine wholemeal flour
1g instant dry yeast
125~7g sourdough from above
To be added when the countdown timer reads 1:20
10g unsalted butter
Filling
26g sun dried apricots
2. Add all the dough ingredients, following the sequence listed, into a bread maker. Select "C-11 Ferment Dough" and start the program.
When the countdown timer reads 1:20, add in the unsalted butter.
When the countdown timer reads 0:45, stop the bread maker manually.
3. Remove the dough from the bread pan, and transfer to a lightly oiled plastic bag. Tie a loose knot and let the dough stands in room temperature for about 15 minutes.
Double protect with another plastic bag, and keep it in a covered bowl.
Keep the dough in the fridge to undergo cold fermentation for about 10 to 14 hours.
4. Rinse and pat dry the dried apricots using paper kitchen towel.
And cut into strips. Set aside.
5. Invert the dough and thaw for about 1 hour.
6. Turn out the dough onto a lightly floured work top. Deflate the dough and divide it into 3 portions.
Shape into balls and let it rest for about 15 minutes.
7. Roll out the dough into about 1 cm thick.
Roll up the dough,
and let it rest for 10 minutes.
8. Roll out the dough again, flip over,
and arrange the apricot strips over the dough.
Roll up
and transfer it to a loaf pan lightly coated with butter. Spray some water,
cover with a towel and let it proof for about 60 to 85 minutes,
or till the dough rises to rim of the pan.
9. Preheat the oven to 180°C for 10 minutes. While waiting, sprinkle some flour over the dough, and make some scorings.
10. Bake at 180°C for about 15 minutes, then reduce to 170°C for another 15 minutes.
Turn off the oven temperature, and let the bread remain in the oven for 3 to 5 minutes, or till golden in colour.
11. Remove the bread from the pan immediately after leaving the oven.
Cool over a wire rack.
12. Cut the bread after it has completely cool down. Enjoy :)
Updated on 13 Jan 2018
Baking in a 20x10x10cm Pullman tin
Bake at 180°C for about 10 minutes, then reduce to 170°C for another 35 minutes.
10g unsalted butter
Filling
26g sun dried apricots
Directions
1. Mix all the sourdough ingredients in a clean bottle, and let it ferment for about 10 hours or overnight.
2. Add all the dough ingredients, following the sequence listed, into a bread maker. Select "C-11 Ferment Dough" and start the program.
When the countdown timer reads 1:20, add in the unsalted butter.
When the countdown timer reads 0:45, stop the bread maker manually.
3. Remove the dough from the bread pan, and transfer to a lightly oiled plastic bag. Tie a loose knot and let the dough stands in room temperature for about 15 minutes.
Double protect with another plastic bag, and keep it in a covered bowl.
Keep the dough in the fridge to undergo cold fermentation for about 10 to 14 hours.
4. Rinse and pat dry the dried apricots using paper kitchen towel.
And cut into strips. Set aside.
5. Invert the dough and thaw for about 1 hour.
6. Turn out the dough onto a lightly floured work top. Deflate the dough and divide it into 3 portions.
Shape into balls and let it rest for about 15 minutes.
7. Roll out the dough into about 1 cm thick.
Roll up the dough,
and let it rest for 10 minutes.
8. Roll out the dough again, flip over,
and arrange the apricot strips over the dough.
Roll up
and transfer it to a loaf pan lightly coated with butter. Spray some water,
cover with a towel and let it proof for about 60 to 85 minutes,
or till the dough rises to rim of the pan.
9. Preheat the oven to 180°C for 10 minutes. While waiting, sprinkle some flour over the dough, and make some scorings.
10. Bake at 180°C for about 15 minutes, then reduce to 170°C for another 15 minutes.
Turn off the oven temperature, and let the bread remain in the oven for 3 to 5 minutes, or till golden in colour.
11. Remove the bread from the pan immediately after leaving the oven.
Cool over a wire rack.
12. Cut the bread after it has completely cool down. Enjoy :)
Updated on 13 Jan 2018
Baking in a 20x10x10cm Pullman tin
Bake at 180°C for about 10 minutes, then reduce to 170°C for another 35 minutes.
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