I love the taste of the bread by using natural yeast; this will always feel different from the typical bakers /commercial yeast. Natural yeast gives the woody aroma which the regular bakers yeast will never be able to achieve. Besides the taste, it's better to have something natural. As for the texture, it's not much difference from the standard white loaves. I started doing the fermentation seven to eight days before I could make the dough. I have done numerous time to make the starter but every time I am still anxiously enjoying to see the bubble in the jar to form, then another anxious moment to wait for the dough to rise. The starter is quite similarly to a baby; it needs care and attention to grow. From the inception of the project to the point where you can even attempt baked good takes about two weeks but I usually use it for a week. Actual yeast comes from the skin of a batch of organic grapes or fruits, which you swaddle in a cheesecloth and let's marinate in a mixture of flour and water for a few days to let the yeast inoculate. The starter likes a baby; it needs to eat too. Once you remove the fruits, you have to nurse your nascent culture to strength by feeding it as much as three times a day, presumably doubling its bulk with every feeding. I'm starting to like kneading bread dough by using the effortless autolyse and fold method. The natural yeast polish mixture helps to keep the bread soft and moist for an extended period. Thanks, Novel Hui for sharing this recipe, the bread as like the name, 83% HYDRATION SKII SUPER SOFT MILK TOAST BREAD, here is what ours turned out like. Delicious, amazing, and soft would make any lady’s dress fly up. It’s totally that good. :)))))))
MIX FRUITS LIQUID STARTER
Ingredients
100g mix fruits (I put kiwi, cranberries, blueberry)
200ml water
1 to 2tsp honey or organic sugar
Method
Wash a jar with soap and rinse with clean water several times, ensuring that no traces of scrap remain as soap with disrupt the fermentation process.
Place the jar in a pot and fill the pot with water. Bring the water to a boil and boil for at least 5 mins. Tuff off the heat and cover the pot. Leave for 5 mins.
Remove and drain the jar. Place it on a clean wire rack and leave to cool.
Cut the fruits and put these in the sterilized jar. Add the water.
Add the honey or sugar.
Stir and cover the jar loosely. (Do not put the lid on tightly or it, may explore due to the production of certain dioxide gas during fermentation)
Stir the contents carefully about once a day, but do not stir again after fermentation starts or the starter may become sour due to the growth of harmful bacteria.
Let it ferment for 4 to 6 days at room temperature (25’ to 27’c) and check the starter every day. Place the jar in an ice box or Styrofoam box so the temperature will not fluctuate too much. (I didn’t do that, just leave it under room temperature)
The fruits liquid starter is ready when the fruits floats to the surface and there are many bubbles. Strain the liquid with a clean sieve. It is now ready for making natural starter. Discard the liquid starter, if it is too sour or has a bad smell.
If not making a natural starter immediately, the liquid starter can be stored refrigerated for up to 2 weeks (Normally I keep for 1 week only, I prefer the fresh starter
REFRESHED STARTER
Step ONE
100ml liquid starter of choice
100g organic bread flour
Method
Strain the liquid starter with clean sieve and measure out 100ml liquid.
In a clean sterilized jar or bowl, combine the liquid starter and 100g organic bread flour. Mix until well incorporated. Cover with plastic wrap.
Leave to ferment at room temperature (25’ to 27’c) for 18 to 24 hours or until the starter is double and bubbly.
Step TWO
100g starter (From step One)
100ml water
100g organic bread flour
Method
When the starter is doubled and bubbly, discard half the mixture, leaving 100g of the starter. Add 100ml water and mix until the starter is dissolved. Add 100g organic bread flour and mix to combine.
Cover and leave to ferment at room temperature (25’ to 27’c) for about 12 hours or until the starter is doubled and bubbly.
Step THREE
100g starter (from step two)
100ml water
100g organic bread flour
2g sea salt
Method
When the starter is doubled and bubbly, can use half of it for making bread or discard it.
To maintain the remaining 100g starter, organic bread flour, water and sea salt and mix to combine.
Cover and leave to ferment at room temperature (25’ to 27’c) for about 12 hours or until the starter is doubled and bubbly. Repeat to use or discard half the starter and feed it every 12 hours.
If not planning to bake often, keep the starter refrigerated and feed it once a week. To activate a starter that has been refrigerated (and use it for baking) feed it as above (step 2) and let it set at room temperature for 12 hours until it is doubled in size and bubbly. Do note that if the starter is refrigerated for longer without refreshing or refreshed more than 5 times, the flavor will change and it will become more sour. I normally keep this for a week and re-do another batch of starter.
83% hydration SKII Super Soft Milk Toast Bread
Ingredients
205g Unbleached Bread Flour 130g Refreshed starter (100% Hydration) 145g Cold Milk. 5g Sea salt 19g Raw Sugar 13g Egg. 20g Unsalted Butter Oat Bran to sprinkle on Top (Optional)
Method:
Refresh starter & leave in room temp till bubbly
Put 1/4 milk, starter, egg, sugar and sea salt first in mixer to mix at low speed,
Then add 1/3 flour+1/4 water mix till even
Repeat step 2 and 3 for 2 more times to form dough.
Autolyze for 30mins in fridge or place mixer bowl on top of ice, then continue to knead again till dough.
After dough form, Add Cold cube Butter in the mixer, continue knead till able to pull out thin membrane (do not over knead).
Shape it round, cover & proof till double in size. (I kept dough in fridge for overnight(optional), 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. the dough will be easier to handle)
Turn out the dough on lightly floured worktop, deflate the dough by pressing down with your palm to remove gases trapped , split into 3 equal portions, shape it round, cover with cling wrap & rest the dough for 20min.
Roll out individual dough with a rolling pin to oval shape, make sure to press out all gases trapped in dough, roll up the dough like a Swiss roll from short side, cover & rest the dough for 20mins, repeat this one more time, flip the dough with smooth side down, roll it up like a Swiss roll (just apply enough pressure to roll up, no need to be too tight)
Place the doughs into a Pullman loaf pan, spray a fine mist of water on dough & proof in confined area till 90% height of loaf pan (I used 450g pan)
Milkwash & Sprinkle with Oat Bran.
Place tray at bottom lowest rack and Bake at preheated oven 180°c for 40mins (original recipe: 160/230 for 38mins) * Kimiko's note: 先和成糰→水合法(冷藏30～60分)→再揉就很容易了 ……麵包機跟手揉都適用
