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Wednesday, February 8, 2012

BLACK SESAME BREAD LOAF [OVERNIGHT DOUGH METHOD]

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
 Note:
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.


17 comments:

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?

Lynn

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.

nikolay 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.

Lynn said...

hi Kimmy,

How are you? Long time no talk:)
Have a question here:
for the overnight dough, does it leave to keep in the fridge to proof? room temperature ok?
another Q is why my dough after 1st proof which is well proof, and after shaping for 2nd proofing, it does not rise well? sometimes, it can rise only 20-30% in an hour's time. the end product is dense and quite hard, very disappointed.
hope to hear from your view, wats wrong and how to improve

rdgs
Lynn

Lynn said...

also, can used this recipe to add filling? thanks

Kimmy said...

Hi Lynn, I supposed you can but it may not be like buns which uses more sugar and fats. Best to consume within 1-2 days otherwise you can steam them before eating if after this time. Steam bread texture is also good. I always do if my baked bread is 3-5 days old.

Kimmy said...

Hi Lynn, I fine but definitely much busier due to family members all eating at home during MCO. I have similar experience before. It could be the rolling and shaping time. Best to make sure air is punched out of the dough when shaping and the dough well rolled and pinched to seal the edges. There is also a reason with the bread flour. I have bought bread flour from different outlets. At times it does not work out well with flour from that particular outlet. From others, it is ok. Once, when I sift the flour, there is sugar in it. No idea why it is so.

Kimmy said...

Lynn, the dense bread can be consumed too with steaming. You probably may like it too. I usually steam or toast my bread slices if after several days. All are still better than store bought.

Lynn said...

hi Kimmy,

Think is more of my skill lah... cos my bread flour is either organic origin brand with 12% high protein and Prima bread, which I think are quite good brand to me.

as for the bread loaves, which bun or roll recipes would you recommend to shape into loaf as I prefer soft and fluffy loaf.

rdgs
Lynn

Kimmy said...

Hi Lynn, my daily loaf bread it is a good recipe. It is soft and fluffy. Not all bun recipes are soft and fluffy. But it is true, you need practice. You mentioned Prima brand, I used it too and for many times it wasn't satisfactory. Now I switched back to my other supplier's flour. So far ok.

Lynn said...

is it? all the while I thought Prima is good, as it is higher in cost in Singapore.
Do you mind to share the bread flour brand you using?

Lynn said...

btw. if I like to spread some filling such as nuts, raisin, or cinnamon-sugar butter mixture over your daily loaf bread dough during shaping, is there any issue? will it affect the proofing?

Kimmy said...

Hi Lynn, if you refer to my reply on 12/5. That's the brand you mentioned but it is cheaper than others. I think it may not be the same. Anyway, the whole process does contribute to the results. Still practice, skill and experience are needed. That's why we should not worry to share workable recipes with people. I like chewy, light bread. Whenever my bread turned out too compact, I will steam it before eating. It is good too.

Kimmy said...

You can add raisins and nuts when kneading the dough. I usually added after kneading in the butter. Cinnamon butter sugar cannot be mix during kneading. Spreading the mixture like making cinnamon bread rolls is the better way.

Lynn said...

hi Kimmy, thanks for your advice. Have a good day ahead:)

Kimmy said...

Welcome, same to you. Happy cooking and baking