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Sourdough Bread(recipe)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Nov 12, 2004 10:41 am    Post subject: Sourdough Bread(recipe) Reply with quote

For Mellie and anyone else interested to make this.

Ingredients:
350 g bread flour
1 tbsp salt
250ml Sourdough starter(get the recipe from Breads all over)
120ml lukewarm water

Method:
1. Combine flour and salt in large bowl.
2. Make a well in the centre and add the starter dough and water.
3. Use your fingers to slowly mixed from the centre to the sides(flour).
4. mix until you get a rough dough mix.
5. Transfer to a floured table and knead into a smooth and elastic dough.
6. Leave the dough in the bowl and cover with a wet cloth.
7. Let it rise till double in size(about 1.5 hours on a very hot day, or 2 hours on a cooler day)
8. Punch down the dough with your fist and knead briefly.
9. form into the desire shape(either using a loaf tin or in a ball shape).
10. Greased the loaf tin and place the dough in it.
11. Let it rise/double in shape again(about 1 hour).
12. Dust the top with flour.
13. Baked in preheated oven 220C for 15 mins
14. Lower the temperature to 190C and baked for another 30 mins.

Notes:
If you have a cake mixer that can knead bread dough, this will save you alot of kneading process at Step 5. Otherwise, be prepared to have aching arms like I did some months ago before I bought my KitchenAid mixer and did this by hand
island
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Thu Dec 09, 2010 9:58 am    Post subject: Reply with quote

Gina, I was looking for sour dough and found this. How's the taste of the bread as compared to normal white bread? I suppose the texture should be soft?

Err...I can't find the starter recipe from the forum.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Dec 09, 2010 10:29 am    Post subject: Reply with quote

To me, sourdough is always more chewy. It has more texture. Both DH and I love this.

If you love the fluffy soft Asian breads, then most likely you won't like this.
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Thu Dec 09, 2010 2:03 pm    Post subject: Reply with quote

Hmmm...The reason why I'm asking is because Four Leaves label their choco wassant to be using this method. Just wanted to give it a try to see if it really yields a super soft effect like those sold in Four Leaves and Petit Provence.
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Alannia
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Joined: 08 Jul 2005
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Location: Petaling Jaya, Malaysia

PostPosted: Mon Dec 13, 2010 11:16 am    Post subject: Reply with quote

To my understanding, usually sourdough is more chewy but I am not sure whether it applies to Western sourdough only. Have not tried Asian sourdough before.

Maybe those who do a lot of sourdough can give you a better idea. I know member 'Chips' does a lot of sourdough. Maybe you can pm/email her.
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Chips
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Joined: 02 Nov 2005
Posts: 56

PostPosted: Tue Mar 01, 2011 7:46 pm    Post subject: Reply with quote

I have been away for a very long time and only saw this today.

kwf, to answer your question, yes, sourdough can be used to make the choco wassant. I have made it once and it came out soft and fluffy. Sourdough breads are not necessary 'sour'. In fact, they are more fragrant and taste far superior than yeasted breads.

Alannia, thank you for remembering me. I also used to think sourdough breads are more chewy but not anymore. I experimented with different formulas for Asian type breads and have made fluffy sandwich breads using only sourdough. It is mostly in the technique and ingredients used.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Mar 08, 2011 10:45 am    Post subject: Reply with quote

Hi Chips,

Long time no 'see'.

What would you add to make the bread more chewy? We would prefer our breads to be more chewy than soft & fluffy.
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Chips
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Joined: 02 Nov 2005
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PostPosted: Wed Mar 23, 2011 7:26 pm    Post subject: Reply with quote

Hi Alannia,

You still making sourdough breads?

If you prefer chewy breads keep them lean and use high protein flour -- at least 12% protein. Adding vital wheat gluten also makes bread rather chewy. Add about 1 Tablespoon vital wheat gluten to every kilo of bread flour. Preferable to use sourdough rather than instant yeast.

Before you load your breads into the oven spray them with water and create steam in the oven in the first 5 - 10 minutes of baking. This gives the bread a thicker and chewy crust
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Mar 24, 2011 10:29 am    Post subject: Reply with quote

Thanks for tips, Chips.

I don't bake that often now sad . Very busy.
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angelatan2001
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Joined: 21 Jan 2010
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Location: Singapore

PostPosted: Thu Oct 13, 2011 1:07 pm    Post subject: sourdough starter Reply with quote

Hi,

Where can i find the sourdough starter? Tks!
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