Friday, August 3, 2012

Black Sesame Bread

Extremely soft & fluffy bread texture even after 2 days! But my boy does not fancy this bread at all! >.< Surprising is my girl whom like this bread so much that she does not mind having them for breakfast and snack :) I like the way how the bread turns out, all raising evenly in the pan :)

Overnight Sponge Dough 隔夜中种
  • 100gm bread flour
  • 60gm water
  • 1/4 tsp instant yeast

  1. Mix instant yeast with 20gm water and dissolve well.
  2. Add in remaining ingredients and knead to form a dough. Proof for 30mins.
  3. Cling wrap and keep in fridge overnight or up to 48 hours.

Black Sesame Bread
  • 300gm bread flour
  • 20gm black sesame, toasted and grinded
  • 5gm instant yeast
  • 30gm sugar
  • 3gm salt
  • 12gm milk powder
  • 60gm sponge dough
  • 180gm cold water (I did not use up all)
  • 25gm unsalted butter
  • 15gm black sesame seeds, toasted
  • 15gm white sesame seeds, toasted

  1. Mix ingredient A until well blended.
  2. Add in ingredient B, knead to form a dough.
  3. Add in ingredient C and knead till smooth and elastic, about 10mins.
  4. Proof for 60mins until double in bulk.
  5. Punch down dough and knead lightly. Divide dough into 50gm each. Shape into rounds and brush with some water and coat with ingredient D. Place the dough in a greased pan.
  6. Proof for another 60mins.
  7. Bake in preheated oven at 180 deg cel for 30-35mins until golden brown. Remove from pan immediately and cool completely on rack.
Recipe adapted from Alex Goh 'Baking Code'

Sponge Dough - before and after 24 hours...

Before & After 2nd Proofing...

Balanced dough placed in a smaller tart mould....

My lil princess enjoying her bread for breakfast :)

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