Sponge and Dough Method (Wholemeal Bread)
Recipe adapted from 'The World of Bread' by Alex Goh
Ingredients:
Yeast mixture:
2 tsp | Instant yeast |
2 tbsp | Water, lukewarm |
10 g | Sugar |
Sponge dough:
220 g | High-protein flour |
200 g | Wholemeal flour |
240 ml | Water |
Main dough:
120 g | All-purpose flour |
60 g | High-protein flour |
1 tsp | Instant yeast |
30 g | Milk powder |
45 ml | Water |
1 | Egg |
80 g | Sugar |
10 g | Salt |
Kneading:
60 g | Butter, room temperature |
Method:
1. In a small bowl, mix instant yeast, lukewarm water, and sugar. Set aside for 10 minutes. (To make sure the yeast is still active)
2. In a big bowl, add the yeast mixture with the sponge dough ingredients and knead to form dough.
3. Cover the dough with a cling film and let if proof for 2½ hours in a warm and draft-free place.
4. While the dough is fermenting, measure the dry ingredients for the main dough and set it aside. In another bowl, mix together the water, egg, sugar and salt, set aside.
5. After 2½ hours, the dough is ready if it is double in size or use the “poke method” to test it.
6. Punch down the sponge dough and add in all the ingredients for the main dough.
7. Mix/knead all ingredients until well blended – sticky dough.
8. Transfer the dough to a lightly floured work surface. Knead the dough till smooth (about 10 minutes). If the dough is too sticky to knead, add a bit more flour.
9. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand. The dough should be smooth and elastic. (Takes about 15 – 20 minutes, may be longer but don’t give up!)
Do the window pane test, if the dough can be stretched into a thin membrane without tearing easily, the dough is done.
Do the window pane test, if the dough can be stretched into a thin membrane without tearing easily, the dough is done.
10. Place the dough back into the big bowl and cover with cling film. Let it rest for 10 minutes.
11. Shape and fill buns according to recipe. (I divided the dough into 60g portions - got 18 buns)
12. Place the finished buns on baking sheet and lightly cover with cling film. Let it proof for another 60 minutes or until the dough double in size.
Egg wash the dough. Bake in preheated oven at 190°C for about 12-15 minutes, or until golden brown.
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| Sausage buns always a hit with my family members. |
I am submitting this to Aspiring Bakers #8: Bread Seduction (June 2011) hosted by The Sweetylicious. Join in the fun! Info can be found here.
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| Couldn't resist posting pictures of our homemade dumpling. |
