RECIPE OF BLUE PEA BREAD LOAF WITH NATURAL YEAST STARTER 天然酵母蝶豆花面包食谱

Ingredients:

Tang Zhong

80 gram milk

16 gram flour

Sponge Dough

20 gram natural yeast starter

30 gram blue pea water

55 gram flour

Make sponge dough, keep in room temperature until it has grown double or triple it size.

Main Dough

Bread flour 195 gram

40 gram of natural yeast starter

1 tsp Salt

5 gram of milk powder

30 gram condensed milk

50 gram of blue pea flower water (You may add more if not enough water, as every flour has different absorption level)

20 gram of shortening (can replace with butter)

Method:

1. Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours)
3. Then, follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)
4. Select dough mode for 15 minutes, add in shortening for another 15 minutes.
5. At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes.
6. Proof bread for 4-5 hours or until it has become double it size. (from 2.42pm to 7.00pm)
7. Then punch down the air and roll like Swiss roll.
8. Then rest the dough for another 3-4 hours or until it has double it size. (7.25pm to 10.00pm)
9. Then preheat your oven @180 C and bake for 45 minutes.

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.