Fluffy and Moist Bread Loaf Using Homemade Yeast

Name: Fluffy and Moist Bread Loaf Using Homemade Yeast
Cuisine: American
Ingredients: 250 grams Very strong bread flour (Golden Yacht); 15 grams Skim milk powder; 40 grams Sugar; 5 grams Salt; 100 grams Homemade natural yeast starter; 100 grams Whey from drained yogurt; 50 grams Heavy cream; 15 grams Unsalted butter

cookpad.japan @cookpad_jp

I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!

I like to prove the dough overnight first to finish baking in time for lunch. You have to keep the dough in the fridge in summer otherwise the dough will be over-risen. Decide the best place for the dough to prove according to the room temperature. In summer I start to prove at 8:00 in the evening. Place the dough in the fridge around 11:30. Proving will be finished at 8:00 the next morning. Make good use of your fridge to prove the dough and adjust the time. For 1 pullman loaf. Recipe by Lesser Panda

I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!

cookpad.japan @cookpad_jp

I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!

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Ingredients

250 gramsVery strong bread flour (Golden Yacht)
15 gramsSkim milk powder
40 gramsSugar
5 gramsSalt
100 gramsHomemade natural yeast starter
100 gramsWhey from drained yogurt
50 gramsHeavy cream
15 gramsUnsalted butter

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Steps

1

Combine the dry ingredients in a bowl. Add the yeast starter, whey and double cream and mix until well combined. Use a bread machine or kneading device to knead the mixture.
2

After the gluten forms divide the dough into about 10 portions. Add the unsalted butter and start to knead again. Once you see the gluten film forming in the dough, the kneading is completed.
3

I normally prove the dough overnight. Form a ball with the dough and put into a container. Prevent from drying and leave to prove overnight. Depending on the temperature you might need to put the dough in the fridge after some time.
4

The next morning the proving is completed when the dough has doubled in size. Divide the dough into 2 or 3 portions and form smooth balls.
5

Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes. Adjust the proving time according to the temperature.
6

After resting, roll out the dough into flat rounds.
7

Fold the side towards the centre and press on top.
8

Roll up the dough. Seal the end tightly.
9

Place the prepared dough into an oiled loaf tin. Press the top of the dough gently to flatten.
10

In summer, leave to prove at room temperature for 30 to 40 minutes. When it's cold, use the proving setting of your oven and leave to prove for 1 to 2 hours.
11

When the dough rises up to the top of the tin, start to preheat the oven to 190°C. Bake for 30 minutes once the oven is ready.
12

Check the bread after baking for 10 to 15 minutes. Cover with aluminum foil quickly to prevent from browning too much...
13

After baking, remove the excess stream by dropping bread tin from a height of 30 cm. Remove the bread from the tin and put onto a cooling rack.
14

It's moist and soft. You will enjoy the chewy texture. You'll be surprised to find how moist the bread is! Moist and chewy. Make sure to prevent the bread from drying when storing.