RECIPE FOR NATURAL YEAST STARTER'S YOGURT WHOLEMEAL BUNS (OVERNIGHT SPONGE DOUGH METHOD) 天然酵母优格全麦面包食谱 (隔夜面团法)
200 gram Japanese Bread Flour
100 gram Natural Yeast Starter (I feed my Yeast Starter with wholemeal Flour)
20ml Natural Yeast Water
10 ml of Yogurt Drink (+ / - Any Yogurt Drink - Depends on your flour absorption level)
Method:
1. Mixed the above until it become dough, do not need to reach window pane.
2. Keep the dough in the fridge overnight, best to keep until 17 hours.
Ingredients for Main Dough
Sponge Dough (Use scissors to cut into small pieces)
65 gram of Japanese Bread Flour
30 gram of Sugar
½ teaspoon of Salt
27 – 30 gram of Yogurt Drink (+ / - Depends on your flour absorption level)
Melted butter 30 gram
Method:
1. Add yogurt drink in BM → follow by Bread Flour → Scattered Sponge Dough around BM (Cut into small pieces) → Place salt in one corner → Sugar at the other corner.
2. Select dough mode and run for 20 minutes.
3. Stop
4. Add melted butter.
5. Select dough mode again and run for another 20 minutes.
6. After the melted butter has fully absorbed in the dough, you may cut your dough by pausing BM, about 3-4 times, in order to reach window pane.
7. Stop the BM.
8. Take out the dough and hand knead for about 15 minutes to reach the window pane.
9. Shape your desire shape.
10. Place dough in bread pan. (Use vegetable oil to oil your baking pan thoroughly)
11. Place dough at the dark warm place until it has double its size. For my dough, it takes about 4 hours rise. I am happy with the result.
12. Brush your dough with some egg wash. (If you wish to have a shiny surface, mix whole egg + salt)
13. Baked at the preheated oven of 175 C for 18 minutes, if you shape it into small buns size. (For this recipe, each of my dough is 60 gram, yield 9 dough)
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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