Monday, 14 April 2014

A nice loaf of Cranberry bread

Ever since I have my own natural stater, weekly bread bakes become a routine. Especially when no kneading is needed, simply mix and let it proof for 2-3 hours and send it to fridge to continue it fermentation process sound pretty easy. However, time & patience is required.


Nice loaf of bread for breakfast, tea to go with butter or jam






































Look at the airy air pocket & crusty crust























Cranberry white bread using natural yeast starter
Recipe reference source and did some modification: Jayeon Bread Book
(make 2 loaves)

Things needed:
  • 200g of refreshed starter
  • 370ml of water
  • 10g of salt
  • 30g of white sugar
  • 30g of vegetable oil (I used olive oil)
  • 520g of bread flour + more for dusting during shaping.
Steps to prepare the bread dough
  1.  In a large bowl, combined the water & refreshed starter and mix until it is dissolved.
  2.  Add in the salt and sugar.
  3. Add in the oil and mix well.
  4. Add in the flour and mix well like 1-2mins until the mixture is well incorporated. I am using a Danish dough whisk. If you don't have it, you can use a wooden spoon. Note: The dough is soft & sticky.
  5. Cover the bowl with plastic cling and let the dough rest at room temperature for 2-3hrs until it rise doubled in size.
  6. Place the bowl into the fridge overnight or 7-10hrs.
  7. Flour the work surface and take out the overnight dough from the bowl.
  8. Sprinkle some flour on the dough’s surface. Punch out the air from the dough to deflate it.
  9. Flatten the dough and fold it into half, repeat this step for 3 times. Add more flour on the surface if you feel stick to handle it.
  10. Divide the dough into 2 equal portion. Shape it into loaf shape to fit into your bread pan.
  11. Cover the bread pan with cling wrap and let the dough rest for 2-3hrs until it doubled its size.
  12. Preheated the oven at 200C and bake them for 45mins. Note: Cover the bread pan with bread pan lid or aluminium foil to prevent it from getting burnt.
  13. Let it cool on a wire rack before slicing it. 
TAGlicious’s note:
* When shaping the bread, the dough is very sticky. Try to handle it fast with flour and put into the bread Pan. Adding too much bread flour may affect the texture.
* Normally, I will prepare 2 loaves each time. Extra bread can be store into the fridge for later use. Just heat up in toaster for a few mins and it is as good as fresh again. 
* I do not have a Danish oven, I used my very very basic oven to bake it. 


Did I tempt you to start making your own starter? 






































TAGlicious Ciao~

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