Breads (Sourdough) - Soft Buns/Rolls

Sweet Corn Soft Sourdough Bread

August 10, 2021 | Recipe by Bake with Paws

Sweet Corn Soft Sourdough Bread

Sweet Corn Soft Sourdough Bread

Sweet Corn Soft Sourdough Bread

This recipe is derived from the yeast based Sweet Corn Bread that I baked sometimes ago. I didn't use Yudane Method as I find the creamy texture of the sweet corn makes the bread moist enough.    

For my first bake, I tried a non-dairy recipe.  It didn't turn out as yummy as this.  Sweet corn, milk and butter are always best friends mixed together.  So, I decided to try again with dairy products.  True enough, it turned out to be very nice.  The texture is very soft, moist and it tastes very good too.

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.


Yields:  5 twisted bread


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

Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
15g brown sugar (I used organic brown sugar), please use more if you prefer sweeter
1 tsp salt
20g milk powder
100g steamed sweet corn kernels
50g egg, whisked (from 1 medium egg)
10g water
35g butter, room temperature

50g steamed sweet corn kernels

Egg Wash: 
1 egg + 1 tbsp water, whisked

Baking pan/dish (12.5 X 7.75 inches or 32 X 20 cm), lined with parchment paper.

Optional:  8 inches square pan or 450g loaf pan.

  1. 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.
  2. Sweet Corn 
    1. Steam the a fresh sweet corn (big size) for 15 minutes.  Remove the corn kernels with a knife once it is cooled down. Divide to 100g and 50g.
    2. Blend  100g steamed sweet corn kernels with 50g egg in a food processor until fine. Please add the water to add up to 155g.
  3. Main Dough:
    1. Put all ingredients (except butter), including all the stiff starter (loosen by slightly tear it) into a bowl of stand mixer.  
    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 2 minutes 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 or until the dough comes together. Add in butter and continue knead for 10 minutes or until reach window pane stage.   Add in 50g of sweet corn kernels and continue knead for another 1 - 2 minutes until all incorporated evenly. 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 15 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 40 minutes and the dough rose quite a lot in 40 minutes.  (I did not find any big differences between 15 minutes to 60 minutes rest.  So, please follow your schedule).
  5. Shaping:
    1. Transfer the dough to a clean floured surface then divide into 5 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll. Then roll it to a long strand (about 14 inches) with slightly smaller diameter in the middle.
    5. Twist the dough as per the diagram below.
    6. Place the twisted dough into the prepared baking dish.
  6. Final Proofing:
    1.  Let the buns proof at a warm place until the dough rise about 80% - 90% in size. This one took approximately 2 hours at at room temperature of 29 - 30C.  The duration of proofing depends on your ambient temperature and starter.
  7. Baking:
    1. Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
    2. Brush with egg wash.
    3. Bake in a preheated oven for 15 - 20 minutes, or until golden brown.
    4. Remove bread from oven and immediately brush with butter (optional).  Let the bread cool on rack.

Sweet Stiff Starter

Sweet Corn 

Main Dough



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 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.


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.

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.


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%.


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. 


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:

  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. 

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.


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.


  1. I think you mean "Blend 100g steamed sweet corn kernels with 50g egg" instead of "Blend 10g steamed sweet corn kernels with 50g egg".

    1. Hi Albert,

      Thank you for pointing out the typo error. Yes, blend 100g steamed sweet corn kernels with 50g egg.

      I have already amended on the above recipe.

      Sorry for any inconvenience caused.

      Cheers :)

  2. Hi Bwp. For 60 gm sourdough starter what should the amount and ratio of starter/flour/water for 12 hour feed. I can only feed the starter after 12 hours due to work schedule. Can u please advise. Thanks so much.

    1. Hi Chloe,

      You may want to try this:

      40g sourdough starter
      190g bread flour
      85g water
      25g sugar

      I have not tried this and should be taking longer to get triple.

      Cheers :)


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