A slightly sweetened bread with faint jasmine green tea flavour and green colour crumb 🌿
250ml mildly sweetened jasmine green tea packet drink, and 7.5g-pack of green tea powder. If you prefer a more intense green colour, you can add two packets instead of one packet of green tea powder 🍃
Yield: one loaf of bread in a 20x10x10cm pan
Bread weight: 552g
Raw dough weight: 586g
Baking Temperature & Time:
Oven preheat to 180° C
Bake at 180°C for 15 minutes
Reduce to 170°C for 40 minutes
Turn off oven and bake for 5 minutes
Bread maker:
Mayer MMBM12
Ingredients A
145g cold jasmine green tea*
40g raw sugar
3g salt
25g beaten egg @
Ingredient B
245g bread flour
30g superfine wholegrain flour/all purpose flour
10g milk powder
1 pack Japanese green tea powder, 7.5g
Ingredient C
1/4 tsp instant dry yeast
50g natural yeast (100% hydration) *
Ingredient D
20g cold unsalted butter
Glazing
Some beaten egg
@ Keep the leftover beaten egg in the fridge to be used for glazing in the next day.
* 50g of natural yeast can be replaced by 25g each of bread flour and water, as well as 1/4 tsp instant dry yeast.
Directions
1.Mix all the Ingredient B together in a bowl.
2. Pour Ingredient A and B into the bread pan of a bread maker. Add Ingredient C on top.
3. Select "C-11 Dough" function and start the program. The program, which includes mixing, kneading and first proofing, will take about 1:30 hour to complete. However, as the dough would be going through overnight cold fermentation, the program would be terminated earlier manually.
4. When the countdown timer reads "1:20" dispense in the cold Ingredient D.
5. When the countdown timer reads "0:45" the kneading blade would make about 7 rotations to loosen the dough. After the blade rotation stops, terminate the program manually by giving the "Stop" button a long hold.
Transfer the dough to a plastic bag coated with a little vegetable oil. Keep the dough in a second plastic bag, and place it in a covered mixing bowl.
Store the set up in the fridge for overnight cold fermentation. I let the dough proof in the fridge for about 16 hours.
Transfer the dough to a plastic bag coated with a little vegetable oil. Keep the dough in a second plastic bag, and place it in a covered mixing bowl.
Store the set up in the fridge for overnight cold fermentation. I let the dough proof in the fridge for about 16 hours.
6. Invert the dough with the first plastic bag, and let the dough thaw for about 45 to 60 minutes before shaping.
Remove the plastic bag and turn the dough out onto a floured work top.
Remove the plastic bag and turn the dough out onto a floured work top.
Press down the dough to release the trapped air.
7. For detailed shaping of the dough please click the link to Natural Yeast Plain Wholemeal Bread
8. Spray some water over the dough and place in a closed oven to proof for about 60 to 90 minutes, or till the dough almost reaching the brim of the mould.
9. Remove the dough from the oven and preheat the oven to 180°C.
10. Apply some beaten egg over the top face.
11. Bake the dough at lower rack of the oven set at 180°C for about 15 minutes. Lower the temperature to 170°C and continue to bake for 40 minutes.
To prevent over-browning the crust, place a sheet of aluminum foil over the top around 30 minutes into baking.
12. Un-mould the bread immediately after leaving the oven, and let it cool down on a wire rack.
13. Cut the bread after it has completely cool down.
Enjoy 😄
2. Remove the bread immediately from the pullman tin upon leaving the oven.
Enjoy 😄
Baking in a closed Pullman tin
1. When the raising dough reaching almost 1 cm below the edge of the pullman tin, slide the lid to close.
Preheated oven to 210 degree Celsius for 10 minutes. Bake at 210 degree Celsius for 45 minutes, turn off the oven and bake for 5 minutes.
2. Remove the bread immediately from the pullman tin upon leaving the oven.
3. Let the bread cool down before cutting. Enjoy :)
I used the jasmine green tea bread to bake the honey cheese gratin toast :P
