Sunday, March 4, 2012


天然酵母老面面团~ Natural Yeast Old Dough
(recipe adapted from Carol)

150g bread flour
100g natural yeast
1.5g salt
50ml water 

1) Mix all ingredients together to form a smooth dough.
2) Cling wrap & proof in room temperature for about 3-4hrs.

 after 4 hrs

(recipe adapted & modify from Carol)

100g natural yeast old dough
270g bread flour
30g plain flour
1 tsp instant yeast 
20g sugar
1/2 tsp salt
200ml cold water 
3 Tbsp fresh rosemary, chopped
30g olive oil

1. Combine all ingredients together in a mixer. Beat until a dough is formed. Proof for 1hr.
2. Punch out air from the dough & divide into 4 portions (160g each).
3. Shape the dough into triangles about 0.5cm in thickness. Use a knife to make a few slits on the bread &  stretch it out slightly. Proof for 1hr.
4. Brush olive oil on dough & bake in a preheated oven @ 180°C for 20mins.
5. Brush more olive oil on bread after it is out from oven. 


Wendyinkk said...

i want this tomorrow for breakfast... how I wish I can pluck these off the screen. LOL

cathysjoy said...

hahaha,. mabe in future you can really take the bread out of the screen ;)

Kirby said...

this will be great for my coffee time in the morning.
Nice bread of yours . simply is the best :)

cathysjoy said...

Thanks for your kind words :)

Janine @ Not the Kitchen Sink! said...

your fougasse is so pretty!definitely bookmarking this because my sourdough is growing and i'm looking for new recipes to try :) is proofing for 1h enough or should i proof till it doubles?

cathysjoy said...

I find that sourdough takes longer time to proof than baker's yeast. I used 1.5hrs instead of the usual 1hr :)

Ilyana said...

 nice bread you have. this is what i needed most.
added to my list and have a beautiful perfect day to you :x

cathysjoy said...

Thanks for your kind words, enjoy yr day too :)

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