WHITE BREAD LOAF [STARTER DOUGH METHOD]

Very light and soft loaves of bread

Very soft and moist bread

Heard so much about starter dough method of making bread but did not try doing it as it takes quite a long preparation time.  The starter dough needs to be left to rise for 1-2 hours or until 2-3 times in size. 

Today, with less errant to do, I gave it a try and see, the lovely loaves of bread for the family and my friend.  Seeing the result makes me happy - it is worth the effort.  You can half the quantity of ingredients if making only a loaf.

Shaping Dough

Proof till double in size before bakin

Ingredients [makes 2 loaves]

Starter Dough

240 gm bread flour
60 gm plain flour

200 ml warm water

3.5 tsp [12 gm] instant yeast

• Dissolve yeast in water in mixer till slightly frothy.  Combine with sifted flour to form a sticky mess.  Cover and leave to rise for 1-2 hours or until 2-3 times in size. 

[I did this early morning @ 6.00 am before going out for morning exercises.  When I came back after 1 1/2 hours later the dough is ready for mixing with the balance ingredients]

Bread Dough

240 gm bread flour
60 gm plain flour
2 tbsp wholemeal flour
1.5 tbsp [9 gm] skimmed milk powder

1.5 tsp salt

3 tbsp [45 gm] sugar

160 ml warm water

30 gm butter

1. Add all the bread dough ingredients, except butter to starter dough.  Fix mixer with dough hook and start to mix and combine ingredients well on low speed for a second.  Then start kneading dough on medium speed for another 5  minutes.  Add in butter and continue kneading for 10 minutes or till dough is soft, smooth and elastic.
2. Shape into a round ball.  Cover and leave to proof for 30 minutes or until double in size.  Knock down dough, divide into 2 portions.  Roll flat and fold in three.
3. Take 1 portion and roll into a rectangular piece, roll up swiss roll about 1/3 and make slits on the 2/3 portion.  Continue to roll into a log and seal the edges.  Do the same for the other portion. [Please refer to earlier loaf bread recipes on how to do this].  Place in baking tin and leave to proof for another 40 minutes.
4. Bake in preheated oven at 180 degrees C for 25-30 minutes [bake on lower rack if using small portable oven and middle rack if using built-in oven]
5. Remove immediately to cool on rack before storing [Important step - otherwise the vapour will affect the bread].