Today I make bread using the Five Thousand Dollar Starter Dough again! yes, the previous baking was finished within two days. Initially I want to play with shaping my bread but ... who know this morning was so eventful that I have to change my plan and made this simple shaping dinner rolls with the five thousand dollar starter dough. Anyway, I still feel happy when I see the end result of the bread texture.
I'm using my previous recipe with the only change of water to milk as this time I got milk in my fridge. The bread is super soft and my son ate them without applying any filling.
Note: On my previous post, someone ask me about whether my KitchenAid moved a lot while mixing the bread dough at speed 4. Today, while making my bread I paid so much attention on my KitchenAid to see whether my mixer got that problem or not and then I tried to mix the bread using speed 1 and 2 as well. My finding is if you compared the speed 4 movement with speed 2, of course there is big different. The head of my KitchenAid does moved at speed 4 but not the base of the machine. I want to state also this is my personal observation and the KitchenAid has served me well for the past two years. I have not use other brand of mixer and not sure is this common issue in others type of mixer?Note on 7 Apr: I would like to cut down the yeast content in main bread dough for future bread making. Or may be using 4g in the starter dough and 3g of yeast in the main dough should be more than sufficient.
Ingredients for starter dough:
210g bread flour
90g cake flour
25g sugar
6g dry instant yeast
240ml warm water
Method:
1. Mix all ingredients together and no need to knead the dough, cover and leave overnight in the fridge.Ingredients for bread dough:250g + 50g bread flour (may need some more if the dough is too sticky, this depends on the flour you use)55g sugar1 egg30g milk powder7g dry instant yeast 30g unsalted butter20ml milkpinch of saltstarter dough prepared aboveMethod:1. Place ingredients for bread dough (except the butter and the 50g bread flour which you need to slowly add in) in the KitcheAid mixer, mix at low speed (speed 1 then 2) until the dough come together. 2. Switch the KitchenAid mixer to medium speed (speed 4, you can use speed 2 but need to mix longer), mix until the dough no longer stick to the wall of mixer, add in the butter. Switch the KitchenAid mixer to low speed again and mix for 1 mins, before switch it to medium speed again. Check the dough with your hand, if the dough is very sticky, add some bread flour. The bread dough is ready if it is able to pull to form elastic film.3. Take out the bread dough and cover, let it proof until it double its size. About 45 mins. (depends on your surrounding temperature)4. Punch down the dough, divide the dough into 16 portions. Let the dough rest for 15 mins.5. Flatten the dough and roll up swiss roll style twice. Let it proof to double it size and apply egg wash and sprinkle with sesame seeds.
6. Bake at preheat oven at 180C for 20~25 mins.
