I have been using this fabulous Japanese recipe to bake a few of these golden crust white breads recently. It has a golden crust that would not hurt the blade of your bread knife. To me, this bread tasted like baguette, good aroma and has a soft moist crumb. Most importantly, it can be prepared within 3 to 4 hours.
I baked this about a month ago with an extended proofing time and it gave the bread a nicer aroma and crumb texture π
With this recipe in my collection, I'll save the trouble to source for baguette to go with my curry chicken meal in the future \0/
Yield: one 15cm long bread
I halved the original recipe and bake a single loaf.
30g Prima top flour
3g raw sugar
60g water
8g natural yeast, 100% hydration*
* can be replaced by 4g of bread flour and 4g of water
2. Mix all the remaining dry ingredients in a mixing bowl.
Dig a hole in the centre,
and pour in the natural yeast water.
Mix into a lump till it pulls away from the wall of the mixing bowl.
3. Hand knead the dough into a smooth dough. Place in a covered mixing bowl to undergo 1 hour of proofing, or till it double in size.
End of first proofing.
4. Transfer the dough to a well-floured work top. Deflate the dough into a flat dough.
Fold in the top two opposte ends,
Repeat the same procedure for the other half of the dough.
Fold in the left and right ends.
I halved the original recipe and bake a single loaf.
Ingredients
70g Prima bread flour30g Prima top flour
3g raw sugar
2g fine salt
1g instant dry yeast
8g natural yeast, 100% hydration*
* can be replaced by 4g of bread flour and 4g of water
Directions
1. Mix natural yeast to 60g of warm water, about 35°C.
followed by folding down the middle end.
About 10 minutes later, dust some flour over the dough and make a straight scoring.
May I know where to get natural yeast? Thanks
ReplyDeleteHi Fiona, in Singapore, you need to cultivate the natural yeast yourself, or get it from someone who cultivated natural yeast. You can take a look at the procedure here :)
Deletehttp://mymindpatch.blogspot.sg/2015/11/growing-natural-yeast-using-grapes.html