Tuesday 15 April 2014

Cranberry White Bread Using Natural Yeast Starter by Grace Tan


Recipe Link http://taglicious.blogspot.sg/2014/04/a-nice-whole-of-cranberry-bread.html

Recipe Link to make your own starter natural starter http://taglicious.blogspot.sg/2014/04/making-your-own-natural-starter-yeast.html

Recipe reference source and did some modification: Jayeon Bread Book
(make 2 loaves)

200g of refreshed starter
370ml of water
10g of salt
30g of white sugar
30g of vegetable oil (I used olive oil)
260g of bread flour + more for dusting during shaping.
Steps to prepare the bread dough
  1.  In a large bowl, combined the water & refreshed starter and mix until it is dissolved.
  2.  Add in the salt and sugar.
  3. Add in the oil and mix well.
  4. Add in the flour and mix well like 1-2mins until the mixture is well incorporated. I am using a Danish dough whisk. If you don't have it, you can use a wooden spoon. Note: The dough is soft & sticky.
  5. Cover the bowl with plastic cling and let the dough rest at room temperature for 2-3hrs until it rise doubled in size.
  6. Place the bowl into the fridge overnight or 7-10hrs.
  7. Flour the work surface and take out the overnight dough from the bowl.
  8. Sprinkle some flour on the dough’s surface. Punch out the air from the dough to deflate it.
  9. Flatten the dough and fold it into half, repeat this step for 3 times. Add more flour on the surface if you feel stick to handle it.
  10. Divide the dough into 2 equal portion. Shape it into loaf shape to fit into your bread pan.
  11. Cover the bread pan with cling wrap and let the dough rest for 2-3hrs until it doubled its size.
  12. Preheated the over at 200C and bake them for 45mins. Note: Cover the bread pan with bread pan lid or aluminium foil to prevent it from getting burnt.
  13. Let it cool on a wire rack before slicing it. 

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