My Mind Patch: Oats & Quinoa Soy Milk Bread (SSL)

Monday, 23 August 2021

Oats & Quinoa Soy Milk Bread (SSL)

I always like to try out different ingredients in my bread baking. When I bought home a small carton of oats & quinoa soy milk (less sugar), I started to work on an oat bread recipe. Added honey, whipping cream, and oatmeal to the crust to match the "oats" theme of this bread.

If you like heavy, dense, springy, yet soft bread, I believe you would enjoy this bread 😍😋

Yield: one loaf of bread

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

Raw dough weight: 649g

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. Tent the crust with aluminum foil at the last 7 minutes of baking.

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 8 hours, or triple in volume, before adding to dough.

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

Qats & Quinoa Soy Milk Dough

Ingredient

200g bread flour

35g spelt flour/plain flour

40g raw sugar

1g instant dry yeast

Pinch vanillin powder, optional

150~155g sweet stiff levain

20g multigrain soy pulp *, optional

20g beaten egg

120g oats & quinoa soy milk

30g whipping cream, cold

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

4g 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.

Toppings

2g whipping cream

4g honey

8g instant oatmeal

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. Shape into a ball

and transfer the dough into a plastic bag coated with a thin layer of 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. On the next day, remove the outer plastic bag, invert the dough, and let it thaw in room temperature for about 2 hours.

8. 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 flat to achieve an even thickness. Finally, roll up like a swiss roll.

Pinch to seal the edge.

Place the shaped dough into the prepared bread pan.

End of 105-minute second proofing, or till the dough almost reaching the rim of the pan👇

9. Start to preheat oven to 190℃ for about 10 minutes. While waiting, brush whipping cream and honey mixture under the Toppings, over the top of the dough.