Saturday 12 December 2015

Natural Yeast Sweet Milk Bun 天然酵母牛奶甜面包

I'm still a novice in the field of natural yeast bread making. Fortunately, the cultivation of the natural yeast has been manageable. If I need them in my next day baking, I just need to feed them about 16 hours earlier to energise them. If I won't be using them during the weekends, I just need to send them to sleep in the fridge.
One thing I noticed about incoporating natural yeast in baking is, it not only added softness to the bread, but also improve the aroma of the bread. The dough smell nice even during proofing before baking :)

Yield : 9 buns in 18cm square pan
Bread weight: 427g
Raw dough weight: 451g

Natural Yeast (100% hydration)
Day Temperature: 26 degree Celsius 
20g natural yeast poolish dough
20g cool boiled water
20g unbleached bread flour
1/4 tsp raw sugar

Click the link for the method of cultivating natural yeast:

1. Take out the natural yeast poolish dough from the fridge and let it returns to room temperature.

2. In a clean, sterilized and dry glass container, pour in all the 4 ingredients and mix well.

3. Close the lid and allow the poolish dough to stand overnight, or till the content double in volume. This may take about 3 to 8 hours depending on the yeast strength.

After feeding

2 hours after feeding, the poolish dough has grown more than double. 
Let it stand in room temperature overnight.

4. The next morning, in order to "wake up" the yeast, I added a small amount of water and flour to activate it.
I added 10g cool boiled water + 10g flour, and waited 1 hour for the volume to double.

 Before feeding 

After feeding

1 hour after feeding, the poolish dough has double, showing the yeast was very active.

5. Collect 40g natural yeast for later use, and keep the remaining back to the fridge if you would not be using it in the next 2 to 3 days.

Bread dough
100g cold whole milk 冷全脂牛奶 
20g condensed milk 炼乳
35g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油

190g bread flour 高筋面粉

20g top/cake flour 低筋面粉
40g poolish dough 天然酵母面种
3/4 tsp instant dry yeast 即发干酵母
Some flour for sprinkling on bread top

1. Pour cold whole/fresh milk and condensed milk into the bread pan.

2. Add in beaten egg.

3. Add in sugar, salt and cold butter.

4. Pour in bread flour, top/cake flour and the poolish dough.

Adding the natural yeast poolish dough

5. Dig a hole and pour in the instant dry yeast.

6. Place the bread pan into the bread machine.

7. Select "8" Dough Kneading function; and press "Start".

8. The dough is ready.

9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

10. Divide the dough into 9 equal portions, about 50g each.

11. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.

12. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the lined baking tin.

13. Spray some water and let the dough proof in a closed oven for about 40 minutes, or when the dough balls  touching each other.

14. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius.

15. Use a sieve to sprinkle some bread flour over the top of the dough.

16. When the dough is in the oven, lower the temperature to 160 degree and bake for 10 minutes; further reduce the temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.

Reduce temperature to 150 degree Celsius and bake for another 10 minutes.

End of baking :)

17. Transfer the bread out of the oven and lift out from the tin onto a cooling rack Immediately.

You can eat it plain, or

with butter to enjoy :)

28 June 2017 bake
Reduced instant dry yeast from 3/4 tsp to 1/4 tsp for 13 hours cold fermentation in fridge.

1 comment:

  1. Hi. May I ask if you have a recipe for totally using only.natural yeast? Thank you!


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