My Mind Patch: Festival Pinwheel Bread (SSL)

I began my Year 2022 bread baking with this colourful loaf of bread. As this colourful bread symbolized a happy and vibrant beginning of a new year, so I just named it Festival Pinwheel Bread 🟍❃✵😍😀😜

Yield: one loaf of bread

Pan size: 21x13x10 cm Jamie Oliver 1.5L bread pan

Raw dough weight: 632g

Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 15 minutes, reduce to 170℃ for 12~15 minutes, turn off oven and continue to bake for 5 minutes.

Sweet Stiff Levain (SSL)

Ingredients

40g 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 6~8 hours, or triple in volume, before adding to dough.

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

Egg-less Milk Dough

Ingredient

200g bread flour

30g superfine wholegrain flour/plain flour

20g raw sugar

2g instant dry yeast

150~155g sweet stiff levain Pull SSL into smaller portions after adding to the flour mixture to facilitate kneading.

130g low fat milk

20g whipping cream, cold

45g water, cold (to be added depending on dough condition)

4g low-sodium fine salt

30g unsalted butter, softened

Food Dyes

Cocoa powder

beetroot powder

matcha

Topping

Egg wash

1 tbsp multigrain topping, optional

Directions

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

1. Mix Ingredient A in a mixing bowl.

2. Mix in Ingredient B. Mix in one direction till it becomes a lump. 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 C.

4. Knead in Ingredient D,

till the dough is smoother and a bit glossy.

5. Perform about 100 to 200 sets of "slapping and folding" till the dough is elastic (the dough can stretch to about 30 cm without breaking).

The dough can also be pulled out into a thin membrane, known as window pane stage.

6. You will collect about 632g of dough after the kneading process.

Keep about 327g as original dough.

Divide the remaining 305g of dough, into 3 portions. Add cocoa powder, beetroot powder, and matcha to each portion, to get a brown, pink and green dough. Add water as necessary during kneading.

I got 105g for each coloured dough.

Shape into a 4 balls, and store them in 4 different plastic bags pre-coated with 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℃.

7. In the next day, remove the outer plastic bag, invert the dough, and let them thaw in room temperature for about 2 hours.

8. Deflate all the dough. Shape the original colour dough into a ball. Divide the remaining coloured dough into two each, and shape into balls. Cover and let them rest for about 15 minutes.

9. Roll flat a coloured dough.

Flip over, and roll up from the longer end,

into a long and narrow dough.

Repeat the steps for the remaining coloured dough.

10. Roll flat the original colour dough into a rectangular dough of about 5~8 mm thick

Arrange the coloured dough over the original colour dough.

Lightly roll flat the coloured dough.

Roll up the dough starting from the shorter end.

11. Place the shaped dough into a 1.5L loaf pan pre-coated with butter or homemade non-stick baking spread. Spray some water over the dough surface, and cover with a teacloth. Let the dough proof for about 60 to 70 minutes, or till the dough rises to about 4/5 height of the pan.