Wednesday, March 31, 2010
A Loaf of Bread
Sometime, I will have balanced some bread dough which either I will discard it or let my sons play with it. And I find that it quite a waste. Out of the blue, I have this idea to use it to act as a sponge dough on bread. I look though all my bread bakery books for recipe which uses sponge dough. I did find a suitable recipe and I made small adjustment to the recipe. Hehehe....and it work. :)
250g bread flour
10g milk powder
5g instant yeast
75g left over bread dough
[Left over bread dough - After first proving and moulding, weigh about 75g of bread dough. Place it in a container, cover surface of dough with plastic wrap, put on the lid and keep it in the fridge. Thaw it for 15-20mins at room temperature before use.]
1. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
2. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
3. Add in the left over bread dough and continue to beat until well-blended.
4. Lastly, add in (C) continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 50mins.
6. On a lightly floured surface, mould it into round shape.
7. Cover and rest for another 10mins.
8. Roll out the dough into rectangular shape and roll it up like a Swiss roll.
9. Place dough into a greased loaf tin, cover and leave it to prove for 50mins until it doubled in size.
10.Preheat oven to 180C.
11.Bake in a preheated oven for 35mins until brown.
12.Remove bread from tin and cool it on a wire rack.
Note: You may need to adjust the liquid according to the moisture of the dough.