Wholemeal Loaf using 24h Liquid Dough Starter Method by Meng Choo Tan

Wholemeal Loaf using 24h Liquid Dough Starter Method by Meng Choo Tan


Put the following ingredients in the order and mix them well.
Leave them in a warm environment for 1-4hr or overnight in the fridge for a slower fermentation rate. Max is 48hr.
You should see plenty of activity on the starter. It double in size and plenty of holes.

Dough Starter:
Cold Whipping Cream 75gm ( You can replace it with milk for lesser fat content)
Hot Water 120gm
Cold Water 40gm
Yeast 3gm
Wholemeal Flour 140gm

When the starter is ready for use, add the rest of the dry ingredients together except salt.
Gradually add salt while kneading the dough.
Add butter and knead it in when dough is formed.

Main Dough:
Sugar 35gm
Bread Flour 210gm
Yeast 2.5gm
Butter 30gm
Salt 7gm

Method
Proof for abt 30-45mins ( first proof)  then "punch" or double fold it in and shape it in loaf pan.
Proof for the next 30-45mins ( second proof)
Bake at 175deg at 30mins lowest rack and then lower to 160deg for 10mins with a pan on top rack to cover heating element from burning the bread.

Otherwise if u like assorted breads, start dividing into individual dough balls by size.
Use those dough and shape them with anything u like.

Proof until double in size. Baking time for the breads @175deg are:
40gm ~ 12/13mins
55gm ~ 15/16mins