My Mind Patch: Lemon Tea Whipping Cream Bread (SSL)

Saturday 17 July 2021

Lemon Tea Whipping Cream Bread (SSL)

A delicious loaf of bread which carried a hint of lemon scent, saw some fine tea dusts and fine lemon bits scattered in the springy crumb ❊☆✭✬✴

The flour-dusted leaf stenciling was my best loved decoration to the crust so far 😍

tea dust scattered in the entire bread

A fine yellow bit of chopped lemon rind

Yield: one loaf of bread

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

Raw dough weight: 644g

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

Sweet Stiff Levain (SSL)

Ingredients

35g cool boiled water

15g raw sugar

25g natural yeast, 100% hydration*

75g unbleached bread flour

* 25g natural yeast can be replaced by 12g bread flour + 13g water + 1/8 tsp instant dry yeast

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

Lemon Tea Mixture

Ingredients

2 teabags of black or red tea

100g warm water

2 thin slices lemon

1. Steep 2 black teabags and lemon slices in 100g of warm water for about 1 hour.

2. Remove the teabags and lemon slices from the tea without squeezing the teabags and lemon slices.

3. Collect 80g of lemon tea from above.

4. Cut out the lemon rind from the above lemon slices, and chopped into fine bits. Top up with additional freshly chopped lemon rind to make up 3g in total.

5. Squeeze dry one tea bag of tea dusts, about 5g. Set aside.

Lemon-Tea Dough

Ingredient

200g bread flour

30g superfine wholegrain flour/plain flour

40g raw sugar

5g milk powder

1g instant dry yeast

3g chopped lemon rind from above

5g squeeze-dried tea dust from above

150g sweet stiff levain

20g multigrain soy pulp *, optional

20g beaten egg

80g lemon-tea from above, room temperature

50g whipping cream, cold

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

3g low-sodium fine salt

20g unsalted butter, softened

* multigrain soy pulp can be replaced by about 10g milk. Multigrain soy pulp was made up of organic soy beans, almonds, red kidney beans, black beans, split green peas, walnut, pumpkin seeds, mung beans and pandan leaf.

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.

multigrain soy pulp

sweet stiff levain

lemon tea

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

And the dough can be stretched into a thin membrane, known as window pane.

6. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume.

60-minute proofing later 👇

7. Turn out the dough onto a floured work top. Deflate the dough, divide into 3 portions, and shape into 3 balls. Cover with an inverted mixing bowl, and rest for 15 minutes.

8. Roll out the dough to about 1 cm thick.

Flip over the dough, and fold in the two wings, overlapping each other.

Roll out to achieve an even thickness. Finally, roll up like a swiss roll.

9. Lower the shaped dough into the bread pan coated with a thin layer of homemade non-stick spread. Spray some water over, cover with a tea cloth, and let it proof for about 60 minutes, or till almost reaching the rim of the pan.

60-minute proofing later 👇

5. Start to preheat oven to 190℃ for about 10 minutes.

While waiting, cut some parchment paper stencils, and sprinkle with some bread flour. You can omit the paper stencils and just sprinkle the bread flour.