Natural Starter Milk Loaf

Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co Natual Starter Milk Loaf // Mono + Co

After mixing a dough for sourdough country dough meant for an overnight fermentation, I fed my balance starter with another 50g water and 50g flour, only to find it rise to double its height again in 3 hours.  Unable to resist the temptation to bake another loaf with such active starter, I went for a softer milk loaf recipe instead.  Recipe largely adapted from this one, minus the taro, added more milk.


Natural Starter Milk Loaf

120g fed starter
165g fresh milk
240g flour
1 tablespoon milk powder
2 tablespoon raw sugar
1/4 teaspoon sea salt
20g cold butter, cubed

In a mixer bowl, add starter and milk, stir to mix well.  Next, add flour, milk powder, sugar and turn on the mixer on its lowest speed to knead with a dough hook until all the ingredients come together into a ball.  Leave this aside for 15 minutes.

After 15 minutes, sprinkle salt and run the mixer again to knead the dough for 1 minute.

Add cold butter cube by cube and knead until the dough reaches window pane stage. Stop mixer and leave the dough to bulk rise at room temperature for 180 minutes.

After the dough has risen to expand its volume, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with some flour if the dough is too sticky to handle.  shape the dough into a roll that fits the tin, and place it inside, seam side downwards.  Proof for another 90 minutes.

Bake in a preheated oven at 200C for 20 minutes.  Remove bread from tin immediately after baking and cool completely on a rack before slicing or serving.  I brush the top crust with butter to make it softer after cooling down.

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Natural Starter Pumpkin Pullman Loaf

Natural Starter Pumpkin Loaf // Mono+Co Natural Starter Pumpkin Loaf // Mono+Co

I am so addicted to the height my natural starter gives to all the homemade bread.  The dough might take longer to bulk rise or ferment, but the magic they do once they are in the oven is amazing.

Natural Starter Pumpkin Loaf // Mono+Co

I sprinkled a mixture of white + black sesame seeds and slashed the loaf top lengthwise for decorative effect because I know the natural starter will create an oven spring that gives the loaf a beautiful split top look.  And I was not disappointed.

Natural Starter Pumpkin Loaf // Mono+Co Natural Starter Pumpkin Loaf // Mono+CoNatural Starter Pumpkin Loaf // Mono+CoNatural Starter Pumpkin Loaf // Mono+Co


NATURAL STARTER PUMPKIN PULLMAN LOAF


150g fed starter **
245g plain flour
100g steamed pumpkin
2 tablespoons brown sugar
17g water
1/4 teaspoon sea salt
20g cold butter, cubed
1 tablespoon black + white sesame seeds

** I used a starter made from raisin yeast.

In a mixer bowl, add the starter, plain flour, cooled and mashed pumpkin, and brown sugar.  Start mixer to knead on its lowest speed with a dough hook, and add water in a trickle until a dough ball is formed.  You might not use up all the water or you might need more, depending on the hydration level of the ingredients, especially with pumpkin.  Stop the mixer and let the dough rest for 15 minutes to allow the flour to absorb the liquid better.

After 15 minutes, sprinkle the sea salt on the dough and start the mixer again to knead for 1-2 minutes before adding cubed butter one by one.  Knead until the dough reaches window pane stage.  Stop mixer and leave the dough to bulk rise at room temperature for 120 – 150 minutes, until the dough expands and passes the poke test, a sure sign that the first fermentation is completed.

After the dough has risen to double its volume, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with flour if the dough is too sticky to handle.

Flatten the dough with a rolling pin to push out air bubbles trapped inside during the bulk rise stage.  Shape the dough into a long roll that fits inside a Pullman tin, mist the top of the dough with some water, and sprinkle black and white sesame seed mix on top evenly.  Then place the dough in the tin and proof for another 120 – 150 minutes, till the bread height rise to reach the top of the tin.  Make a deep slash across the top of the dough, lengthwise, before baking in a preheated oven at 200C for 25 minutes.

Remove bread from tin immediately after baking and cool completely on a rack before slicing or serving.

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Natural Starter Wolfberry Taro Loaf

Natural Starter Wolfberry Taro Loaf // Mono +Co

Ideas continued to flow as I rummaged through the fridge, looking for natural food additives for my next homemade bread recipe creation.  Then I saw a jar of wolfberries sitting next to my sesame seeds, and other items that I like to add to my vegetable stir fries.  It’s been quite some time since I last restock on this powerful anti-oxidant fruit, so I know I haven’t been eating my wolfberries as often as I should.  After all, it is a well-known ingredient that is said to improve vision.  Gosh, I wish I could make my kids eat more of this too.

So after putting aside a handful that I will be snacking on after dinner, I have about 20g of the berries to be added to my bread recipe.  I soak them till soft with 35g of filtered water, then I whizz them with a hand blender into a bright orange slurry mixture, which explains the color of the bread.

Now I have one bread recipe that is good for the eyes, naturally enriched, no less.

Natural Starter Wolfberry Taro Loaf // Mono +CoNatural Starter Wolfberry Taro Loaf // Mono +Co  Natural Starter Wolfberry Taro Loaf // Mono +Co


Wolfberry Taro Loaf

160g fed starter **
265g plain flour
1 tablespoon raw sugar
1/4 teaspoon sea salt
100g mashed taro
20g wolfberries
65g water ***
20g cold butter, cubed

** I used a starter made from raisin yeast.

*** Use 35g of the water to soak the wolfberries till they are soft, then blend into mixture.  Remaining 30g to be used at the kneading stage.

In a mixer bowl, add the starter, plain flour, raw sugar, sea salt, mashed taro, and blended wolfberries.  Start mixer to knead on lowest speed with a dough hook.

Slowly add the remaining water until the ingredients come into a ball.  You might not use up all the water or you might need more, depending on the hydration level of the ingredients.  Once a dough ball is formed, stop the mixer and let the dough rest for 15 minutes to allow the flour to absorb the liquid better.

Start the mixer again to knead for 1 minute before adding cubed butter one by one, and knead until the dough reaches window pane stage.  Stop mixer and leave the dough to bulk rise at room temperature for 120 – 150 minutes, until the dough expands and passes the poke test, a sure sign that the first fermentation is completed.

After the dough has risen to double its volume, punch down the dough to deflate and transfer to a clean work top.  Sprinkle worktop and palms with flour if the dough is too sticky to handle.

Divide the dough into 3 equal portions.  Shape each portion like this.  Arrange them in a well greased Pullman bread tin, seam side downwards.  Leave this aside to proof for 120-150 minutes, covered.

Preheat oven to 160C, and bake the bread for 35 minutes.

When done, remove bread from tin immediately and place on a rack to cool completely.

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