Wednesday, August 24, 2016

Wholemeal Bread ~ 17hrs Pre-fermented Sponge Dough


Wholemeal Bread ~17hrs Pre-fermented Sponge Dough
(recipe adapted from Vivian pang Kitchen)

17 hours pre-fermented sponge dough
1/8 tsp instant yeast
75g water
75g Blue Jacket Bread Flour

*In a medium mixing bowl, add all ingredients together till well combined. Cover & leave at room temperature for 1hr.
Then, keep inside refrigerator for another 16hrs before use. 

Main dough
25g fine sugar
pinch of salt

65g egg
20ml water
100g Blue Jacket Wholemeal Flour
75g Blue Jacket Bread Flour 

1 Tbsp chia seeds
1 tsp instant yeast

25g butter

1. Put all pre-fermented sponge dough & the main dough ingredients (except butter) into mixing bowl. Knead till a dough is formed & add in butter. Knead till the dough is smooth & elastic. Proof for 1hr.
2. De-gas & divide dough into 2 potions. Roll out dough into a rectangle shape & roll into log. Placed into prepared tin. Proof for 1hr.
3. Make few slits on top of proofed bread. Add butter & sugar & baked in a preheated oven @ 170C for 40mins.


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