Breads (Sourdough) - Soft Loaves

Sourdough Shokupan (Sweet Stiff Starter)

March 09, 2021 | Recipe by Bake with Paws
Sourdough Shokupan (Stiff Starter)

Sourdough Shokupan




You may wonder why I have been using stiff starter for my baking lately. I read a lot of good reviews using a stiff starter on sweet enriched bread so I thought I would give it a go.  

I created a recipe using a high percentage of stiff starter that help to cut down proofing times and make the bread rise faster. I have experimented with 6 breads using this stiff starter recipe and all the proofing times were shorter (about 2 1/2 hours - 3 1/2 hours at ambient temperature 29C - 30C) and with better oven spring too compared to when using my Sourdough Shokupan using liquid levain.  It could be also the lower percentage of liquid levain used.  However, please note that the proofing timing may also vary depending on your climate, environment, flour, your starter and etc. 

An advantage of using the Yudane method is that the bread stays fresh much longer.  Please click "Bread Making Method" to understand more details on Yudane Method.

The bread texture is soft, more moist, fluffy and slightly chewy. It stays fresh longer than the bread that not using yudane method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.


RECIPE - SOURDOUGH SHOKUPAN

Yields:  1 loaf 450g Loaf Pan
Utensil:  450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

LOFT WITHOUT COVER

INGREDIENTS:

Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Sweet Stiff Starter:
60g sourdough starter (100% Hydration), use at its peak 
180g bread flour (I used Japan High Gluten Flour)
75g water
30g sugar (I used organic brown sugar)

Main Dough:
70g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
All stiff starter (above)
10g brown sugar (I used organic brown sugar)
1 tsp (5.5g) salt
20g milk powder (I used full cream/whole milk powder)
45g egg, whisked (from 1 egg), balance use for egg wash
25g water (reserve 10g - 15g and add in later if needed) I used total 25g of water *
25g butter, room temperature

Egg Wash: (Optional)
Balance of egg wash from the above + 1/2 tsp water

Replacement of milk powder with liquid milk :- 
Feed sweet stiff starter with 90g of milk
Omit milk powder in the main dough
Replace water with milk in main dough


LOFT WITH COVER/SQUARE LOAF

INGREDIENTS:

Yudane Dough:
65g bread flour (I used Japan High Gluten Flour)
65g boiling water

Sweet Stiff Starter:
56g sourdough starter (100% Hydration), preferably use at its peak 
172g bread flour (I used Japan High Gluten Flour)
72g water
28g sugar (I used organic brown sugar)

Main Dough:
65g bread flour (I used Japan High Gluten Flour)
All the yudane dough (above)
All stiff starter (above)
8g brown sugar (I used organic brown sugar)
1 tsp (5g) salt
18 milk powder 
40g egg, whisked (from 1 medium egg)
20g water (reserve 10g water and add in later if needed)*
20g butter, room temperature

Replacement of milk powder with liquid milk:- 
Feed sweet stiff starter with 88g of milk
Omit milk powder in the main dough
Replace water with milk in main dough


* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of water at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all.  We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl. 


METHOD:
  1. Yudane (please omit this step if without yudane method):
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cover and rest for at least 4 hours or overnight in the fridge. I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Sweet Stiff Starter 
    1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome.  It shouldn't collapse.
    3. However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater.  Mine took about 9 - 10 hours to proof overnight.  And the starter did not rise until triple in size compared feeding with water.  It rose almost 2.5 to 3 in size.  
  3. Main Dough:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually torn the stiff starter and yudane dough slightly first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for about a minute or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes at low speed #2 or until reach window pane stage.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. 1st Proofing/Resting:
    1. In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 35 minutes at 30C room temperature and the dough rose slightly in 35 minutes.  (I did not find any big differences of 30 mins to 60 minutes rest.  So, please follow your schedule).
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
    2. Form each portion to a ball.  Flatten with rolling pin.
    3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
    4. Place all dough in the prepared loaf pan.   
  6. Final Proofing 
    1. Without Cover - Let it proof in a warm place until the dough reaches the height of the pan.  This one took approximately 3 hours at room temperature of 30C.  The duration of proofing depends on your ambient temperature and starter.
    2. With Cover/Square Loaf Let it proof in a warm place until the dough reaches 0.5cm below the height of the pan (still be able to slide on the lid). This one took approximately 2 1/2 hours at room temperature of 30C.  Put on the lid. The duration of proofing depends on your ambient temperature and starter.
  7. Baking:
    1. Preheat oven at 180C -190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Without Cover - Brush with egg wash (optional) and bake in a preheated oven for  about 30 minutes, or until golden brown.  You may cover the bread with aluminium foil for the last 10 minutes if the top browning too quickly.
    3. With Cover/Square Loaf - Bake in a preheated oven for 30 - 35 minutes.
    4. Remove bread from oven and let them cool on rack completely before slicing.

Yudane Dough

Sweet Stiff Starter


Main Dough




GENERAL NOTES:

SOURDOUGH STARTER


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER 

Why do I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish within a certain time before it spoils.
KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

HYDRATION

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING

Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

  1. Hi! Love your shokupan loaf! But lately my dough has been sticking to the pan and it's difficult to knock it out. How to you maintain your pan? Also is there a brand that's better? (More non stick?)

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. I am using Chefmade Non stick loaf pan. It is very good. No need to line and bread come out easily.

      You may need to line your pan with parchment paper or grease it if the dough stick to your pan.

      Cheers :)

      Delete
  2. Really liked how fluffy the bread turned out! I did sub the egg and water for almond milk since I wanted it to be vegan. Thank you for the recipe :)

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. May I know which recipe you tried? With yudane method?

      Delete
    2. Yes, I used the yudane method! Made it the night before so it was ready to go the next morning :)

      Delete
  3. Hi thank you for sharing your wonderful recipes. I have tried a few and always have the problem of the sides that raise above the pan tearing away from the loaf. The bread didn’t collapse and the top is smooth so I don’t think is overproofed. What could be the reason?

    How can I tell that the bread is baked and not over baked?

    Thank you.

    ReplyDelete
    Replies
    1. Hi Rachel,

      Thanks for trying and your feedback. Actually, this recipe gave very good oven spring. It is because of the oven is too hot. Try to adjust your oven to lower temperature than mentioned. Maybe 180C top and bottom heat. Every oven behaves a little differently, so please adjust accordingly for your oven.

      Cheers :)

      Delete
  4. Hello. Thank you for sharing fabulous recipe. May I ask how to add some sweet potatoes to this recipe to make it sweet potatoes shokupan? Thank you..

    ReplyDelete
    Replies
    1. Hi, Thanks for asking. I have not tried sweet potato on stiff starter recipe yet. But, You can try to add about 35% of steamed mashed sweet potato (around 125g) into the dough. I am not sure it will work. I will not recommend using yudane method for sweet potato bread. It may turn out too moist.

      Otherwise, please use the liquid levain recipe as below:
      https://www.bakewithpaws.com/2021/01/orange-sweet-potato-soft-sourdough-bread.html

      Cheers :)

      Delete
  5. sorry to ask as i have not try any sweet starter before my qns is
    1) i hv to feed my starter to peak first before preparing the sweet starter ?
    2) create the sweet starter @peak then then use it at its peak for the bread ?

    ReplyDelete
    Replies
    1. Hi, Thanks for asking.

      1) It is advisable to use the liquid starter at peak when you prepare sweet stiff starter. Just in case if your starter is not active then it may cause your stiff starter not rising properly. However, sometimes I used active discard to build stiff starter and it works too. But, sometimes may cause the bread a mild sourness if discard is used.

      2) Yes, use the sweet stiff starter at peaks when it is tripled.

      Cheers :)

      Delete
  6. Made burger buns with this recipe (without Yudane). Had to reduce the water by 25g and the buns turned so light and soft, and very tall too. Recipe definitely a keeper. Thank you

    ReplyDelete
    Replies
    1. Thank you for trying and your kind feedback :)

      Delete
  7. Hello.
    Thank you for sharing!
    Did you ever tryed retard in the fridge overnight, to bake the next morning? Do you think that affects the softness of this bread?

    Thank you ☺️

    ReplyDelete
    Replies
    1. Hi, thanks for reading. I did try with liquid starter recipe but not this one. The bread turned out slightly sour. However, you can experiment and I am curious too.

      Cheers :)

      Cheers :)

      Delete
  8. Hi i made the bread and it didn't rise at all during the baking process.I did wait for it to rise to the height of the pan.What's wrong??

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and sorry to hear that it didn't rise. It could be your starter if the bread didn't rise. Please make sure use the stiff starter during peak.T he starter should look smooth and round dome. It shouldn't have any dimples or it shouldn't collapse.

      Cheers :)

      Delete
  9. Hi, if I would like to omit milk powder but use fresh milk instead, how should I substitute both water and milk powder components? Thanks in advance!

    ReplyDelete
    Replies
    1. Hi Joanne,

      Thanks for reading this recipe. You can use milk in preparing yudane dough and also replace water with milk in main dough ingredients.

      I think you can prepare sweet stiff starter using fresh milk too. But, I have not tried it yet and not sure what is the outcome.

      Happy baking and stay safe :)

      Delete
  10. Hi, really eager to try your recipe. I run out of milk power. Can I substitute it with 30g of fresh milk or Whipping cream? Tks.

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe.

      You can omit milk powder and use fresh milk in preparing yudane dough and also replace 15 - 25g water with fresh milk in main dough ingredients.

      I think you can prepare sweet stiff starter using fresh milk too. But, I have not tried it yet and not sure what is the outcome.

      Cheers and stay safe :)

      Delete
  11. Hi when i tried to shape, my dough was really sticky and u able to use roller even with flour. How can i resolve this issue?
    Also i think i let the stiff starter be for too long. Will that affect the bread? Thank you!

    ReplyDelete
    Replies
    1. Hi, thanks for trying. Did you knead until you reach window pane stage? Initially the dough is sticky and the longer you knead it will be come elastic and less sticky.

      It could be also the flour you used that absorb less water. Please try to cut down on the water in the main dough ingredients.

      If your stiff starter pass the peak time, the bread may not rise very tall and may taste sour too.

      Cheers :)

      Delete
  12. Hi yes, it turned out sour indeed. After it reached windowpane stage and i left it to rest. Then tried to roll it, felt so sticky it’s impossible to use roller. Will try to reduce water next time
    Thank u

    ReplyDelete
    Replies
    1. Yes, pls use when the stiff starter at its peak. Look like a dome and smooth. Ok hope it will work for you next time.

      Thanks for trying :)

      Delete
  13. How do i make the non yudane method with no eggs?

    ReplyDelete
    Replies
    1. Hi, please use the non yudane method recipe as shared above. Replace same amount of egg with water. However, Be careful not to all water at one time and hold back some.

      Cheers :)

      Delete
  14. Good Morning. I would like to try out Yudane matters for my next bake, but I don't have milk powder, can I substitute with fresh milk instead? If so, how much fresh milk to use and do I have to reduce the water as well?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe.

      You can replace the 25g of water with milk and use boiling milk to scald the yudane dough. I sometimes just omitted the milk powder when I run out.

      Cheers :)

      Delete
  15. Hi. In the sweet stiff starter:
    Sweet Stiff Starter (50% Hydration):
    60g sourdough starter (100% Hydration), use at its peak
    180g bread flour (I used Japan High Gluten Flour)
    75g water
    30g sugar (I used organic brown sugar)

    Is there is typo in the hydration percentage? 75g over 180 is not 50%

    ReplyDelete
    Replies
    1. Hi,

      Thanks for reading this recipe. There is no error.

      50% hydration stiff starter means the stiff starter dough contain 50% of water and 100% of flour. Total flour in this stiff starter is 210g and total water is 105g.

      I hope it answers your question.

      Cheers :)

      There is no typo error.

      Delete
    2. Thank you. I see how you calculate now.

      Delete
  16. Thank you so much for your recipe.. soooo nice.. i thought i will fail miserably cux first time bake using sourdough.. and i use thermomix to knead and it was good..

    ReplyDelete
    Replies
    1. Hi,

      Thanks for trying and your kind feedback. It is good to know that this recipe works for thermomix too.

      Cheers and happy baking :)

      Delete
  17. Hi, my sweet stiff starter was not able to triple in size. Stayed as double.

    I had refreshed my starter a few times prior to this. N the starter was able to increase 4x in size.

    May I know how to resolve this?
    Thank u!

    ReplyDelete
    Replies
    1. Hi, thanks for trying and reading. You may want to try add more water in the sweet starter. Try 90g water and do not add water in main dough unless is dry or you can add 10g of water in main dough.

      I hope it will help.

      Cheers :)

      Delete
  18. Bakes it and turns out well. Super fluffy and soft .how do I replace main dough flour with wholemeal flour? Is it the same amount ? Thank uou

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. Please click the below link for Wholemeal Soft Sourdough Bread and it it using sweet stiff starter and yudane method too. or you may search for Wholemeal Soft Sourdough Bread in the RECIPE.

      https://www.bakewithpaws.com/2020/04/wholemeal-soft-sourdough-bread.html

      Cheers :)

      Delete
  19. Hi. Can I confirm this recipe yids 2 loaves as I only get 1 loaf in a 450g pan. Turned out well though

    ReplyDelete
    Replies
    1. Hi, sorry for the confusion. What I meant is 2 small loaves in 450g loaf pan because I shaped into 2 loaves. I think I should change it.

      Cheers :)

      Delete
  20. Hello! I would like to give it a try on this recipe, however, I've yet to bake any soft sourdough bread before.
    (1) Would like to ask if i could use Thermomix to knead the main dough as i do not have a stand mixer for main dough? I should be looking at passed window pane texture dough (stretchy and smooth like texture)?
    (2) For the stiff starter - IF i use hand mixing, I can just mix until it comes together until there's no flour to be seen and rolled into ball form? OR it can be mixed with Thermomix too? I could use it after 9 hours later too or it shouldn't be "over-proofed"?
    Sorry for the many questions. Many thanks!

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe.

      (1) I never used Thermomix and I do not know how it function. Yes, you need to knead until it reaches window pane stage.

      (2) Yes, you can use hand mix. Maybe take slightly longer than machine mix. Please use it when the dough about triple of the size.
      You can use a big jar if you do not how to judge. 8 - 9 hours depends on your stater. Please try not to overproof as your bread may taste sour.

      No worry and happy baking :)


      Delete
    2. Thank you very much for your reply! My first sourdough shokupan bread works! Thanks for your clear instructions, I mixed the starter dough with TM and also the main dough with TM. The later i mixed probably about 12 minutes all in until i see the texture can be "stretched" without breaking. :) Will try again with your brioche recipe. :)

      Delete
    3. Thanks for the updates. Good to hear that this recipe works with TM too.

      Happy baking and stay safe :)

      Delete
  21. Thank you for sharing your recipes. I've already tried this and it is very tasty. I have some questions.
    1.How many percent of sugar in sweet stiff starter?
    2.I proof it for 12 hours(final proof), why do i proof it so long?

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe.

      1. For 60g of starter I used half of the sugar which is 50%.
      2. It took me only 3-4 hours the most for 2nd proofing. However it could be your starter.

      Cheers :)

      Delete
  22. when I do stiff starter,it is quite stiff. It may be the reason that make my starter did not grew in double or not.

    ReplyDelete
    Replies
    1. Hi, thanks for trying. I have not encounter this issue so far as I have been feeding my stater daily. It could be your starter. However, you can increase the water to 90g instead of 75g, then reduce the water in main dough.

      You can also read the general notes about the starter I shared on the above.

      I hope it will help you.

      Cheers :)

      Delete
  23. I did first loaf, it is looking good - soft&fluffy. But it took time so long🤣. Today i have done another loaf but final proof is just 4 hours. Maybe my stiff starter in first loaf is not active well. Just sharing the rusult of your recipes from home baker.

    Very very thank you for your advice and appreciated that you answer every comment.

    ReplyDelete
    Replies
    1. Hi, thanks for sharing your feedback. Much appreciated. It could many other factors contributed to it. Maybe the ambient, the flour we use and etc. My kitchen is quite warm, sometimes can be 30C.

      Cheers :)

      Delete
  24. Hello, have tried the yudane and stiff starter twice, first time the dough proofed so fast that it got stuck on the lid hence i baked with lid on. Turns out super fluffy and moist even on second day! Tried again as i wanted to bake without lid and realised i ran out of sugar for stiff starter,improvised by adding some condensed milk, but it only doubled. Proofing time was relatively fast too at abt 3hrs. This will be my permanent go-to recipe for now and will try to make cinnamon buns next time. Thank you so much for your contribution!

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. I am glad that you like it. You may want to cover the loaf pan with cling film during proofing so that you can see the progression.

      By the way, I will update the recipe soon with the improved version but still yield the same result. But, no worry I will still keep the old recipe under archived.

      You are most welcome...

      Happy baking and stay safe!

      Delete
  25. Hi Bake with Paws, my bread turned out fluffy and nice. The dough rose to the top of the tin and puffed up some more in the oven. However, the sides of the loaf that came into contact with the loaf tin was damp and had small patches of wet dough on it. So we had to slice off the sides and losing the pretty sliced bread shape in the process. I used the Yudane method with no lid. I hope you’ll be able to shed some light on what caused this as I intend to bake this bread again as it’s super soft and moist.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback. It could be the stiff starter or yudane dough is not evenly distributed when mixing. Did you mix with paddle attachment first? Each mixer behaves differently. May need to mix thoroughly and try to scrap down the dough during kneading.

      I hope this helps.

      Cheers and happy baking :)

      Delete
    2. Yes I think that could be a possibility. Yes I used the paddle attachment first to mix. I think I may not have mixed the starter well enough. Will ensure it’s mixed more thoroughly. Thank you!

      Delete
    3. You are most welcome. Hope it will work well for you next time.

      Cheers and stay safe :)

      Delete
  26. Hi, thank you for your generous sharing. I have two questions:

    1) May I ask the ratio of your sweet stiff starter can be modified? Example add more sugar to make the baked goods void of any sour taste?

    2) is there a preferred ratio of sweet stiff starter to flour use in any recipe?

    Thank you.

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe and your questions.

      1) I usually use 50% of sugar to the starter. You can add more sugar in the main dough if you afraid sour. However, it is also depend on your stater. I noticed recipe with egg is less sour or no sour.

      2) Usually other recipes will use 40 - 50% of stiff starter to total flour used in a recipe. But, I prefer use high percentage (around 90%) of stiff starter in my recipe.

      Cheers :)

      Delete
  27. Hi dear. I tried the yudane method and replace milk powderw with full cream milk. But my stiff levain which was feeded with milk cannot reach triple. And it took 11 hours to double. May I know what's going wrong?

    ReplyDelete
    Replies
    1. Thank you, dear for trying. Sometimes could be the starter. Mine took slightly longer 9 -10 hours to get almost triple compared feeding with water. Sorry I forgot to mention that feeding with milk will take slightly longer. Did you go ahead and bake?

      The first time I tried it got to double only and I still go ahead and bake. The bread was fine. I guess my starter was not very strong that time. I tried several times later on and it got to almost triple. But, it took longer than I used water.

      Natural thing is very hard to predict.

      Again, thanks for trying.

      Cheers :)

      Delete
    2. You can try to feed your starter with more milk and do not need to add milk in the main dough later. However, if the main dough slightly dry or stiff then you can add a little milk.

      I hope this will help.

      Delete
  28. i made this last night/this morning.. with yudane.. came out PERFECT!! love love love it!! thank you!! :)

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. Great to hear that you like it too. This is one of my favourite recipe.

      Cheers :)

      Delete
  29. THIS WAS AWESOME! I made it last night and baked this morning and i just keep smiling every time i peak in the oven window. I soaked orange zest in honey and used that in place of sugar!!!

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your kind feedback. Great idea to add orange zest. It must be very delicious..

      Cheers :)

      Delete
  30. Hi, I tried this recipe and it turned out soft and a tad bit sour, even though I used my starter at peak, do you think probably I should increase the sugar? Also my sweet stiff starter also took more than 12 hours to double (I planned baking it in the evening, but the sweet stiff starter was only double at 9pm, I prepared it 8am in the morning), do you think it's because my starter is still considered young starter, as in only 1 week old starter? Thanks for all your amazing recipes btw.

    ReplyDelete
    Replies
    1. Hi, thanks for trying and your feedback. It seems like your starter is not healthy and strong enough. Please feed your starter regularly or refresh your starter few times before baking. Weak starter will take longer time to proof and cause the bread a little sour.

      Please read the link in the general notes to read how I maintain my starter. However, you do not have to follow exactly. Just a guidance. You can feed your starter once a week too is you are not baking regularly. But, you need to refresh your starter few times before baking.

      Cheers :)

      Delete
  31. Hi. Your recipe is excellent. The only challenge I have is that the sides does not brown even when the top is already.

    I tried a few times with the same result.

    Please advise what is the reason the sides and bottom won’t brown as much. Thank You

    ReplyDelete
    Replies
    1. Hi, Thanks for trying this recipe and your feedback. It is because of your oven. Difference oven behalf differently. Could be your top heat is hotter then the bottom heat. You can try to cover with aluminium foil when you see the top already golden brown. Keep on baking until the sides are properly baked.

      Sometimes could also be the bakeware. Some materials are better heat conductor. I use Chefmade loaf pan which is made of heavy duty carbon steel material which has excellent heat conductor.

      Happy baking..

      Cheers :)

      Delete
  32. Do you know if Monk fruit can successfully substitute sugar?

    ReplyDelete
    Replies
    1. Hi, thanks for your question. To be honest, I never used monk fruit sugar and I am not sure how it works. There is no harm to try. Maybe it will work.

      Cheers :)

      Delete

Post a Comment