Sunday, May 14, 2017

Natural Yeast Wholemeal Bread

My first attempt of bread making using Herman starter (sweet sourdough) which turns out very well! This time I allow the dough to knead (x3) in the bread maker to reach window pane stage. Follow then the dough is divided, shaped and proofed in a pullman tin for 3 hours. Yes only one proofing needed! The bread texture remains soft on the second day. Simple healthy wholemeal bread which I can bake anytime to get rid of my excess Herman starter :P 

  • 200gm Herman starter
  • 300gm bread flour
  • 50gm wholemeal flour
  • 3/4 tsp salt
  • 150gm cold water
  • rolled oats

Method (knead by Kenwood BM250)
  1. Place Herman starter and half of the water into bread maker pan. Add in flour and salt. Turn on bread maker and let the machine knead the dough (x2) until window pane stage. While the dough is kneading, slowly add in remaining water till the dough is smooth and not dry. 
  2. Remove dough from bread maker and place onto a well floured working surface. Divide dough into 2 equal portions. Roll out each portion into rectangle. Fold in and roll up like swiss roll. Place the rolled up dough into a pullman tin. 
  3. Cover the pan lightly with a damp cloth and allow to proof in a warm area until 90% full. My loaf took about 3 hours to reach the height of the pan. Spray the surface with some water and sprinkle some rolled oats over. 
  4. Bake in preheated oven at 180 deg cel for 40 mins until golden brown. Remove the loaf from the pullman tin and cool completely on wire rack before slicing.

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