Sourdough Soy Milk Bread 豆奶酸种吐司

A bread which has a distinct nice aroma and slight tangy taste crumb of a sourdough leavened bread. The crust was slightly chewy, so I can save the time having to toast it before consumption 🙂

But ... it tasted and smelled even nicer after toasting 😋

Updated on 5 Jan 2018

I substituted the soya milk by the Korean Black Bean Milk. As the black bean milk is thicker than the soya milk, the milk quantity need to be increased from 15g to about 20g.



Raw dough weight: 538g

Bread weight:
Pan size: 26 x 10 x 7.5 cm
Baking temperature: 180°C for 15 minutes, reduce to 170°C for 15 minutes, turn off oven and rest for 5 minutes

Ingredients

Sourdough Starter

20 g natural yeast (100% hydration)

55g bread flour

55g water

Bread Dough

15g milk

125g multigrain soya milk

5g fine salt

20g raw sugar

225g bread flour

25g superfine wholegrain flour

120g starter

1/8 tsp instant dry yeast, optional

To be added at the 10th minute after the bread maker started

10g unsalted butter

Some bread flour for sprinkling before baking


sourdough starter and multigrain soy milk

Directions

Room temperature: 29°C ~ 30°C

1. Prepare the starter by combining 20g of fed active natural yeast, 55g of bread flour and 55g of water together. Cover and let the starter dough stands in room temperature for about 14 hours, or overnight.

2. Collect 120g of the sourdough starter to combine with the dough ingredients, except the 10g of butter, in a bread maker.

Select "C-11 Ferment Dough" and start the program.

When the countdown timer reads 1:20, add in the cold butter.

After the program ends, let he dough sits in the pan for another 30 minutes.

30 minutes later

3. Invert out the dough onto a floured work top. Deflate the dough and divide it into three portions.

Shape into three balls, cover with a lid, and let them rest for about 20 minutes.

4. After the rest, take one dough and flatten it using your palm.

Fold in two opposte sides towards the centre.

Roll up the dough from the other unfolded end.


Pinch to seal the end of the dough to prevent it from opening out during proofing.




Place the doughs with the seam sides facing down in a lightly greased baking pan (26x10x7.5cm).

5. Spray some water, cover with a towel, and let the dough proof in room temperature for about 120 minutes. 





120 minutes later.

6. When the dough reaches about 1 cm above the rim of the pan, start to preheat the oven to 180°C for about 10 minutes.

 7. Sprinkle a thin layer of bread flour over the top. I used the remaining dusting bread flour for this.





8. Bake in a preheated oven at 180°C for about 15 minutes, reduce the oven temperature to 170°C and bake for 15 minutes. Turn off the oven and let the bread sits in the oven for another 5 minutes.

9. Remove the bread from the pan immediately after leaving the oven. Let the bread cools on a cooling rack.

10. Cut the bread after it has completely cool down.

Serve with butter and jam :)

Sourdough Black Bean Milk Bread (5.1.2018)