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Tuesday, April 29, 2014

Le pain au levain

Le pain au levain  天然酵母吐司 

Sourdough Bread Recipe

350g   High Protein Flour
5g       Salt
8g      Sugar
200g    Water
105g    Sourdough starter

Beside starter put first 4 ingredients in a mixing bowl, mix with slow speed till dough form, add in starter, continue kneading for another 30 minutes. or till the dough is elastic. 

Press as much air out as possible. 
  1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 4 to 5 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
  3. Bring out the dough, give it the last knead. 
  4. Using a plastic cutter, cut into 2 pieces 
  5. Knead them into two round dough.
  6. Oil the baking tin, put in the two dough side by side with slight gap between them allow space for proving. Let it set for 2 1/2 hours, with a dry cloth cover them to prevent drying. 
  7. Pre-heat oven 180°C. Spray water into oven, bake for 10 minutes.
  8. Turn 200°C bake for 10 minutes.
  9. Turn to 210°C bake for 10 minutes.

Triple in size

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