Thursday 1 February 2018

Golden Crust White Bread

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 😀

I named it golden crust white bread as I can't find the proper name for it 🤔😌
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.


70g Prima bread flour
30g Prima top flour
3g raw sugar
2g fine salt
1g instant dry yeast

60g water
8g natural yeast, 100% hydration*

* can be replaced by 4g of bread flour and 4g of water


1. Mix natural yeast to 60g of warm water, about 35°C.

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,

followed by folding down the middle end.

Repeat the same procedure for the other half of the dough.

Fold in the left and right ends.

Fold the dough into half, and pinch to seal up the seam.

5. With the seam side facing down, place the dough over a baking tray lined with parchment paper.

Spray some water, cover with a tea towel, and let the dough proof for about 1 hour, or till double in size.

6. Pre-heated the oven to 250°C for about 15 minutes.
About 10 minutes later, dust some flour over the dough and make a straight scoring.

7. After transferring the dough into the middle rack of the oven, spray a good amount of water to create steam in the oven. Close the oven, and reduce the oven temperature to 220°C and bake for 20 minutes, or till golden.

8. Let the bread cool down before cutting :)


  1. May I know where to get natural yeast? Thanks

    1. Hi 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 :)


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