My Mind Patch: Pandan Soya Milk Bread (SSL)

A great flavour pandan bread added with Oats and Quinoa Soya Milk and Sweet Stiff Levain. The only sad thing about this bread was I could not cut a neat thread pattern to the crust. Hope I can update with a more decent photo of the crust in my subsequent attempts 😉💪💪💪

Video of the bread 👇

Yield: 4 mini loaves in one long pan

Pan size: 26x9x7 cm Ikea long pan

Raw dough weight: 673g

Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

Sweet Stiff Levain (SSL)

Ingredients

37g cool boiled water

15g raw sugar

20g natural yeast, 100% hydration*

80g unbleached bread flour

* 20g natural yeast can be replaced by 10g bread flour + 10g water + 1/8 tsp instant dry yeast

Let the sweet stiff levain stands in room temperature for about 6 to 8 hours, or triple in volume, before adding to dough.

sweet stiff levain (👈click to access the preparation method)

Pandan Milk Bread

Ingredient

220g bread flour

25g superfine wholegrain flour/plain flour

40g raw sugar

5g milk powder

1g instant dry yeast

150~155g sweet stiff levain

130g Oats & Quinoa soya milk/low fat milk

30g fresh pandan paste #

20g beaten egg

20g grapeseed oil/mild flavour vegetable oil ^

30g water, cold (to be added depending on dough condition)

4g low-sodium fine salt

# Blend 20g pandan leaves with 50g water into very fine texture. Collect 30g for use, and keep the balance in fridge.

^ avoid adding butter and coconut oil to pandan bread. To me, these two oils will give the bread a rancid smell after baking.

Directions

Knead the dough following your preferred method till reaching window pane.

1. Mix Ingredient A in a big mixing bowl. Tear Ingredient B into smaller pieces and add to Ingredient A mixture.

2. Add Ingredient C to above mixture. Mix Ingredient D in a small cup before adding to the dough. Add Ingredient E gradually to the dough depending on dough condition. Cover with a lid and let the dough rest for 15 minutes.

3. Knead the dough using an electric hand mixer fitted with a pair of dough hooks till the dough is smoother. Knead in Ingredient F. Perform about 200 sets of " slapping and folding" till the dough reaching window pane stage.

4. Shape the dough into a ball,

and keep it in a plastic bag coated with some cooking oil. Tie a loose knot, and keep in a second plastic bag before storing in a big mixing bowl with a lid.

Store the dough in the fridge for about 12 to 16 hours, or overnight to undergo cold fermentation.

My fridge temperature is about 4℃.

5. In the next morning, take out the cold dough from the fridge. Remove the outer plastic bag, invert the dough and let it thaw for about 90 to 120 minutes.

6. Turn the dough onto a floured worktop. Deflate the dough and divide into 4 portions.

Shape into 4 balls, cover, and let them rest for about 15 minutes.

7. Roll out a dough ball into a flat dough, fold in the two wings overlapping each other. Roll out again to achieve uniform thickness.

Use a dough cutter to cut about 1/3 of the dough length into thin strands.

Roll up the dough starting from the un-cut end towards the cut end.

8. Place the shaped dough into the prepared bread pan brushed with a coat of homemade non-stick baking spread, or butter. Cover with a piece of tea cloth, and let them proof for about 60 minutes, or when dough top almost reaching the brim of the pan.

Beginning of second proofing

End of second proofing

9. Preheat oven to 190℃. Dust some bread flour over the top of the dough. Bake at 180℃ for 15 minutes, reduce to 170℃ for 10~15 minutes, turn off oven and continue to bake for 3~5 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.