Monday, December 16, 2019

Blue Pea Bread

(recipe adapted & modify slightly from friend) 

100g Blue Jacket Bread Flour
100g water
1/4 tsp instant yeast

Main dough
225g Blue Jacket Bread Flour 
100g blue pea water
15g fine sugar
1/2 tsp salt
12g unsalted butter 

1. Pre-ferment: mix all ingredients together in a bowl. Cling wrap & leave in room temperature for 5hrs.

2. Put all ingredients (except butter) & pre-ferment into mixer & knead till a dough is formed. Add in butter & knead till the dough is soft & elastic. Check for window pane. Proof for 1hr.

3. De-gas the dough & divide into 2 portions. Rest the dough for 15mins.

4. Roll the dough out into a long rectangle & roll up like a swiss roll. Placed in a greased pull man tin. Proof for 1.5hrs.

5. Baked in a preheated oven @ 170C for 40mins. 

 My own version of 'Isaac Toast' 
(omelette, kimchi, luncheon meat & cheese)

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