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Wednesday, February 8, 2012


Black Sesame Bread Slices
I have been following Vivian Pang's blog on bread making and sometimes wondering whether 'overnight dough' and 'starter dough' are actually the same.  Most times, I used starter dough method to make my bread and I found the bread good [soft and moist even on the third day]. 
So this time, I tried Vivian's method.  It is simpler as I just need to mix the ingredients and portioned out the quantity ready for use anytime.  The only problem is that I need to double the quantity if I wanted to make bigger loaves of bread [2 loaves of 550 gm bread].  With Vivian's quantity, I can only make 2 loaves of 330 gm bread.
Next time, I will try to divide the overnight dough to 2 portions only and increase the bread dough ingredients by 1.5 times.  Perhaps, this way I should be able to get a bigger bread [enough for 3 days breakfast].  Less frequent breadmaking.
Here is Vivian's original recipe.

Overnight Dough [about 660gm]
3 cups plain flour - sifted
2 tbsp sugar
1.5 tsp instant yeast
1 cup water
  • Mix all ingredients into a dough.  Divide into 3 equal portions.  Keep in plastic bags.  Tie up and keep in the fridge [I kept the 3 portions in an airtight container in the fridge].  Can be kept for up to 7 days.  Thaw for 10-15 minutes before using.
Bread Dough [makes 2 loaves of 330 gm bread]
200 - 220 gm overnight dough [1 portion of the overnight dough]
1 egg
130 ml water [less if using a large egg] or milk
20 gm black sesame seed paste [I used ground toasted black sesame seeds]
1 tbsp sugar
1/2 tsp yeast
1/2 tsp salt

250 gm bread flour
1 tbsp margarine
  1. Tear the overnight dough into smaller pieces in the mixing bowl.  Add in all the ingredients except the water, bread flour and margarine.  Mix well.
  2. Add in bread flour.  Knead and gradually add in water [may need less].  Continue kneading into a soft dough [about 10 minutes] then add in margarine.  Knead for another 10 minutes on medium speed until a soft and smooth dough is formed.
  3. Cover and leave to proof for 15 minutes before shaping dough.
  4. Punch down dough and divide into 2 portions [if baking 2 loaves].  Fold into thirds and roll out swiss roll style.  Roll into a log and place on Pullman's tin.  Cover and leave to proof for at least 1-2 hours.
  5. Baked in a preheated oven at 180 degrees for 25 minutes.
  6. Remove and cool before storing.
  7. A soft and fluffy loaf bread that goes well with sliced cheddar cheese or butter spread.
Loaf bread with toasted almond
I tried baking the bread but substituted black sesame with toasted almond [grounded] using the above quantity into only 1 loaf.  The bread weighs about 750gm.  Here's how the bread turns out to be.


lynn said...

Hi Kimmy,
is it only 200g sponge dough to be used in this recipe? What about the rest? do you think we can triple the bread dough for this 660g of sponge dough?


Kimmy said...

Hi Lynn, yes. You can weigh the sponge dough and increase the bread dough recipe proportionately if you want to use all of it in one go.

Nikolai Yuri Yakovlevich said...

hi kimmy

i want to ask about overnight sponge dough.if my original recipe use two kind of flour high and low protein flour that mixed,so for the sponge i use low and high flour or just low flour or just high flour?

thank you

Kimmy said...

Hi Nikolai, I supposed you can use the low protein flour for your overnight dough. I used plain flour which is all purpose flour.

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