| From 'The 65 C Bread Doctor", by Yvonne Chen | |||||
| Water Roux Starter | |||||
| any amount is fine as long as | bread flour | 50 | g | ||
| the 1:5 ratio is followed | water | 250 | g | ||
| Whisk both until well mixed | |||||
| Heat it up on stove, keep stirring | |||||
| until temperature reaches 65 C or 149 F | |||||
| (Yippee uses the microwave, about 4 minutes, stir halfway.) | |||||
| (Final product should leave a trail when stirred.) | |||||
| Put a plastic wrap directly on top to prevent forming a 'skin'. | |||||
| Must be cooled to at least room temperature before use. | |||||
| Refrigerate up to 3 days. | |||||
| Do not use if turns grey. | |||||
| Makes 1 big loaf (Yippee makes 2 smaller loaves) | |||||
| Original recipe uses water roux starter only, sponge not necessary. | |||||
| Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions. | |||||
| Yippee's Sponge | |||||
| A. | bread flour | 474 | g | 350 | |
| dry milk powder | 15 | g | 15 | ||
| sugar | 40 | g | |||
| salt | 9 | g | |||
| yeast | 10 | g | 7 | ||
| B. | milk | 195 | g | 195 | |
| water roux starter | 156 | g | Add at a small increament just enough to form the sponge | ||
| C. | butter | 40 | g | ||
| D. | black sesame | 50 | g | ||
| (Yippee washes the sesame, leaves it out for 10 minutes before patting it dry with paper towels) | |||||
| Knead: | Combine A. and B. until a ball is formed. | ||||
| Add C. and knead until the dough passes the windowpane test. | |||||
| (Yippee says: use your judgment, each machine is different) | |||||
| (Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes. | |||||
| Add D. at the last 5 minutes of kneading and knead slowly | |||||
| 1st Fermentation: | About 40 minutes at 28 C or 82.4 F, 75% humidity | ||||
| Divide: | into 5 pieces if making one big loaf, each at 180 g | ||||
| (Yippee makes 2 log loaves, each at 450g) | |||||
| Relax: | 15 minutes at room temperature | ||||
| Shape: | For one big loaf | ||||
| Degas | |||||
| Roll each dough into an oval | |||||
| With the long side facing you: | |||||
| Fold 1/3 from top to bottom, press to seal | |||||
| Fold 1/3 from bottom to top, press to seal | |||||
| Turn seam side down | |||||
| Roll and elongate the dough to about 30cm or 12 " | |||||
| Upside down and roll into a cylindrical shape | |||||
| Seam side down, into the big loaf pan | |||||
| For log loaves: | |||||
| Shape like regular sandwich bread | |||||
| Final Proof: | About 40 minutes at 38 C or 100.4 F, 85% humidity | ||||
| (Yippee lets the dough rise for 20 more minutes to get a taller loaf) | |||||
| Bake: | 350 F, 35-40 minutes | ||||
| (Yippee uses whole egg wash) | |||||
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Thank you for the recipe, Yippee. where are you? Japan?
siuflower
SiuFlower:
我唔係日本啊. West Coast.
On a separae note, you may use the Japanese White Sandwich Bread dough to make this sesame toast as well. I like it better that way.
YippeeYou are Chinese, from Hong Kong? I came from Hong Kong now i live in Alabama. I don't remember my Chinese writing but I can read and understand them. Your baby looks cute.
I made the water-roux starter last night, my microwave too powerful the roux became a big mass of dough. So I did another one and stir it after 10 seconds then microwave another 15 seconds, I saw they start solidify and I took it out and stir it very quickly and keep taking the temperature and it right on 65C. I used it this morning with Hanelman 40% caraway rye bread. I also use the rye sour that asked for in the recipe. It will be interesting to see what this bread turn out. Thank you for the recipe.
siuflower