RECIPE - SHANGHAI MOONCAKE

Yields: 10 Mooncakes (About 108g each)

INGREDIENTS:

Skin Dough:

250g low protein flour

30g custard powder

20g milk powder (I used full cream milk powder), optional

3/4 tsp salt

165g butter, room temperature (I used salted butter)

40g icing sugar (I blended organic brown sugar into powder)

40g egg, whisked

Filling Dough:

400g Low Sugar Homemade Yam Paste 

20g melon seeds, toasted

10 salted duck eggs

Egg Wash (Optional):

1 egg yolk + 1 tsp milk, whisked

Utensils:

1 baking tray, lined with parchment paper.

METHOD:

1. Salted Egg Yolks:
1. Crack the eggs and remove the yolks.  Dip each yolk into a small bowl of Chinese Rice Wine to remove any smell.  Place the yolks on a steaming tray.  Steam for about 5 minutes over medium heat.  Set aside to cool.
2. Skin Dough:
1. Sift flour and custard powder.  Stir in salt.  Set aside.
2. Beat butter and sugar for around 3 minutes or till fluffy and pale at medium speed.
3. Add in whisked egg and continue beat to well combine for another minute at medium speed.
4. Add in the sifted flour mixture in 3 - 4 batches and lightly combine to form a dough.
5. Wrap with cling film and chill in the fridge for about 30 minutes.
3. Preparing the filling (53g each):
1. Weight yam paste for about 41g - 43g.  Each yolk is about 10 - 12g.  Total weight of the filling is around 53g for each mooncake.
2. Shape taro/yam paste into a ball, fill the centre with an egg yolk.  Wrap the egg yolk with yam paste.  Press gently to get a firm ball.
4. Shaping:
1. Remove skin dough from the fridge.  Cut into 10 equal portion (about 55g each).  Please use a kitchen scale if you want to be exact. 
2. Shape each dough into a ball.
3. Roll a ball of skin dough out with your palm or rolling pin.  
4. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball.  Place on the prepared baking tray.
5. Baking:
1. Preheat the oven to about 180C (top and bottom heat) 15 minutes prior to baking.
2. Bake in preheated oven at  180C for 10 minutes.
3. Remove from the oven and let them cool for 5 - 10 minutes.
4. Brush with egg wash and decorate with melon seeds or any seeds at your choice.
5. Return mooncakes to the oven and bake for another 10 - 15 minutes or until golden brown.
6. Leave aside to cool completely before storing in an airtight container.

Note:  

Do 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. 

Skin Dough

Filling

Shaping

After trying the Sesame Soft Sourdough Braided Bread, I found quite it enjoyable to braid the 4-Strand bread.  So I did a yeast-based version this time.  I used my Soft & Fluffy Soft White Sandwich Bread recipe.  I like this recipe as the yeast smell is not so strong due to the long retard in the fridge. The texture is soft and stays fresh quite well even though it is a straight dough 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 - SESAME BRAIDED BREAD

Yields: 1 loaf

INGREDIENTS:

500g  bread flour (I used Japan high gluten flour, 12% protein)

1 tsp instant yeast

23g caster or brown sugar

1 1/2 tsp salt

50g white sesame, toasted and blended into paste

230g full cream milk (whole milk)

130g water (Reserve 20g first, add in later if too dry. I used 120g of water)

45g butter, room temperature

Egg Wash (Optional):

1 egg + 1 Tbsp water, whisked

Utensils:

450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4") 

METHOD:

1. Kneading:
1. Put all ingredients (except butter) into a bowl of stand mixer.  
2. Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.  
3. Knead at low speed (#2 for KA) for another 3 minutes or until the dough comes together. Add in butter and continue knead at low speed (#2 for KA)  for about 10 minutes or until the dough come together and elastic.  I increased the speed to #4 at the last one minute.  After 10 minutes kneading the dough still not silky and smooth.  I tried window pane test and the dough torn.  So, I let it rest for 10 minutes and test again.  I managed to stretch without tearing.  But, it is not a very thin membrane. Gluten will continue to develop while resting.   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.
2. 1st Proofing:
1. Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.  I retarded in the fridge for 12 hours.
2. You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.  I usually left the dough in the same mixing bowl and cover with cling film.
3. Shaping:
1. Transfer the dough to a clean floured surface then divide dough into 8 equal portions (approx. 124g each). Please use a kitchen scale if you want to be exact. 
2. Form each portion into a ball.  Rest for 10 minutes.
3. Flatten the dough into a disc. Roll each dough like a swiss roll.  Then roll into into a rope about 12" long.  Both ends are thinner and fatter in the middle.   Repeat the same to the rest of the dough.
4. Coated 4 dough ropes with sesame seeds:  
1. I rested another 4 dough ropes in the fridge while working on this as my kitchen was quite warm. 
2. Place white sesame seed in a tray.  
3. Brush the a rope dough with plain water and coated with sesame in the tray.  
4. Repeat the same to the rest of 3 dough.  
5. Please watch the video "How To Braid 4 Strands Bread".   
6. Place braided bread in a prepared baking tray. I made marks with a pencil about 1.5 cm away from the original size of the bread.
4. 2nd Proofing:
1. Let the bread proof at a warm place until the dough rise double in size or when it reaches the pencil marks.   This one took approximately 30 - 40 minutes at at room temperature of 28C - 29C.  
5. Baking:
1. Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
2. Brush egg wash on the parts coated with sesame seeds first then only the the remaining, so that the sesame seeds will not all over.
3. Bake in a preheated oven for about 20 minutes, or until golden brown.
4. Remove bread from oven and let them cool on rack.

GENERAL NOTES:

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.

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 and environment. The humidity and temperature at your place will influence how dough rises.  

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

1. First Proofing:
• Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
• If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
• If it bounces back just a little, then the dough is ready to be punched down and shaping.
2. Second Proofing:
• 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.
• If the indentation stays and it doesn’t bounce back, it means it has been over proved.
• If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
• 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. 

BAKING TEMPERATURE & 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.

I have always wanted to make a two tone Sesame Bread.  Braiding was a little confusing for me but after watching the Youtube tutorial by "The Bread Kitchen", I could finally grasp the braiding pattern because she made it so simple to understand.  So I decided to make these 4-Strand Black and White Sesame Soft Sourdough Bread. 

As usual, I like to use my Sweet Stiff Starter and Yudane Method whenever I make soft sourdough bread.  The bread proofs faster because a high percentage of sweet stiff starter used and the bread is very soft and moist due to the Yudane method.

This Sesame Soft Sourdough Braided Bread is soft and fragrant

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 - SESAME SOFT SOURDOUGH BRAIDED BREAD

Yields:  2 Braided Breads

INGREDIENTS:

Yudane Dough:

100g bread flour (I used Japan High Gluten Flour)

100g boiling water

Sweet Stiff Starter (50% Hydration):

80g sourdough starter (100% Hydration), preferably use at its peak 

260g bread flour (I used Japan High Gluten Flour)

110g water

40g sugar (I used organic brown sugar)

Main Dough:

100g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above)

20g brown sugar (I used organic brown sugar.  Please use for more sugar if you prefer sweeter)

1 1/2 tsp salt

30g milk powder

65g egg, whisked (from 2 medium egg, balance use for egg wash)

35g water (please reserve 15g and add in later if needed.  I used all 35g)

35g butter, room temperature

35g black sesame, toasted and blended into paste

35g white sesame, toasted and blended into paste

Topping:

200g white sesame, toasted

Egg wash - Balance of egg from the above + 1 tsp water

Utensil:

Baking tray, lined with parchment paper

METHOD:

1. Yudane:
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 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.  The starter should look smooth and round dome.  It shouldn't have any dimples or it shouldn't collapse.
3. Main Dough:
1. Put all ingredients (except butter and sesame paste), including all the stiff starter and yudane dough 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 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 for KA) or until the dough comes together. Add in butter and continue knead for about 8 minutes at low speed (#2 for KA) or until the dough become elastic and come together.  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. Divide the dough into two equal portions.
5. Add in white sesame paste into one of the dough and continue kneading at low speed (#2 for KA) for another 2 - 4 minutes or until the dough become smooth, silky and reach window pane stage.  
6. Add in black sesame paste into another dough and and continue kneading at low speed (#2 for KA) for another 2 - 4 minutes or until the dough become smooth, silky and reach window pane stage.  
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 30 minutes and the dough rose slightly in 30 minutes.  (I did not find any big differences between 15 minutes to 60 minutes rest.  So, please follow your schedule).
5. Shaping (Please watch the video)
1. Transfer the white sesame dough to a clean floured surface then divide dough into 4 equal portions (approx. 119g each). Please use a kitchen scale if you want to be exact.  Repeat the same to black sesame dough.
2. Form each portion into a ball.  
3. Flatten the dough into a disc. Roll each dough like a swiss roll.  Then roll into into a rope about 15" long.  
4. Coated white sesame dough ropes with sesame seeds:  
1. I rested black sesame dough in the fridge while working on this as my kitchen is quite warm. 
2. Place white sesame seed in a tray.  
3. Brush the a rope dough with plain water and coated with sesame in the tray.  
4. Repeat the same to the rest of 3 dough.  
5. Please watch the video "How To Braid 4 Strands Bread".
6. Place braided bread in a prepared baking tray.  I made marks with a pencil about between 1.25 - 1.5 cm away from the original size of the bread. 
6. Final Proofing:
1. Let the bread proof at a warm place until the dough rise double in size or when it reaches the pencil marks.   This one took approximately 2.5 hours at at room temperature of 28C - 29C.  The duration of proofing depends on your ambient temperature and starter.
7. Baking:
1. Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
2. Brush egg wash on the black sesame parts first then only the white sesame parts so that the sesame seeds will not all over.
3. Bake in a preheated oven for about 20 minutes, or until golden brown.
4. Remove bread from oven and let them cool on rack.

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.  

There are so many ways and methods of how to maintain the starter.  Below is my method of starter maintenance.  This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday.  So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

Example

10.00 am - at ratio 1:10:10 at room temperature 26C - 27C

10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C 

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard.  When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week.  But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning! 

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

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 the dough increase 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.

I have attempted Sourdough Banh Mi (Vietnamese Baguette) several times with egg, eggless as well as egg white only.  I found that the recipe with egg is probably better as I get a more fluffy crumb. 

I used Sweet Stiff Starter and Yudane Method as a combination of my favourite methods.  The Yudane Method yields a very moist, soft and fluffy texture. 

The crust is very crispy and it stays for few hours (around 2 hours for our weather here). Please toast the bread to restore the crispy crust if necessary. 

This is not traditional Banh Mi, traditional Banh Mi uses instant yeast instead.

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 BANH MI (VIETNAMESE BAGUETTE)

Yields:  6 rolls

INGREDIENTS:

Yudane Dough:

80g bread flour (I used Japan High Gluten Flour)

80g boiling water

Sweet Stiff Starter (50% Hydration):

70g sourdough starter (100% Hydration), preferably use at its peak 

215g bread flour (I used Japan High Gluten Flour)

90g water

35g sugar (I used organic brown sugar)

Main Dough:

70g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above)

1 1/2 tsp (8g) salt

60g egg and water mixture (40g egg + 20g water)

10g vegetable oil (I used extra virgin olive oil)

Utensil:

Baguette Tray  (4 Wave, Slot Diameter 7.5 cm)

Lava rocks

METHOD:

1. Yudane:
1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
2. Cling film and place in the fridge for at least 4 hours or overnight.  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 hours depending on your starter.  You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.  The starter should look smooth and round dome.  It shouldn't have any dimples or it shouldn't collapse.
3. Main Dough:
1. Put all ingredients (except butter/olive oil), including all the stiff starter and yudane dough into a bowl of stand mixer.  I usually torn the stiff starter and yudane dough slightly.
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 at low speed (#2 for KA) until all incorporated. Maybe less than a minute. 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 for KA) or until the dough comes together. 
4. Add in oil and continue kneading at low speed (#2 for KA) for about 5 minutes.
5. I stopped after 5 minutes to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.  
6. Continue kneading for another 4 minutes at low speed (#2 for KA).
7. Change to medium speed (#4 for KA) and continue kneading for a minute or until the dough become smooth and shining, and reach window pane stage.  
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 45 minutes and the dough rose slightly in 45 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 dough into 6 equal portions. Please use a kitchen scale if you want to be exact.  
2. Form each portion to a ball.  Please watch the video "How To Shape & Score Bahn Mi"
3. Place the bread dough onto the baguette tray.
6. Final Proofing:
1. Let the rolls proof at a warm place until the dough rise about double in size.  This one took approximately 2 hours minutes at at room temperature of 29C.  The duration of proofing depends on your ambient temperature and starter.
7. Baking:
1. Preheat oven with baking stone and lava rocks at 200C (fan-forced) for 30 minutes before baking.  
2. Once the oven is ready, score the dough (please watch the video).  Wet the blade with water for easy scoring.  Keep the blade at 45° angle, and slash across the dough lengthwise.  I scored twice just to make sure it is deep enough.
3. Spray water on the bread and bake immediately.
4. Open the oven door, place the bread dough (with the baguette tray).
5. Pour one cup of hot water into the lava rocks.  
6. Close the door immediately.  
7. Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.
8. Remove the lava rocks and continue baking for another 10 minutes or until golden brown.  Rotate the bread if the oven heat is uneven and also flip the bread just to make sure the bottom is evenly baked too.
9. Once is ready, swift off the oven.  Leave the bread inside the oven for about 10 minutes with door open.
10. Remove Bahn Mi from oven and let them cool on rack.

Note:  If lava rocks are not available, please use empty tray and pour hot water in it.  However, lava rocks is more effective to create steam.

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.  

There are so many ways and methods of how to maintain the starter.  Below is my method of starter maintenance.  This is just for your reference. Please try and find a way or schedule that works best for you.

I bake almost everyday.  So, my starter is left at room temperature and I feed it twice a day every 12 hours at its peak when it is tripled.

Example

10.00 am - at ratio 1:10:10 at room temperature 26C - 27C

10.00 pm - at ratio 1:10:10 at room temperature 25C - 26C 

I feed a very small amount of 1g starter + 10g water + 10g flour if I am not baking, so that I will not end up with too much discard.  When I am baking, I will feed the starter accordingly to make up the quantity required by the recipe to be baked. If I know that I won't be baking for a few days, I will then feed it only once a day at 1:10:10, transfer to the fridge when it is doubled, and feed again 24 hours later.

If you do not bake daily or if you bake perhaps once or twice a week, then you may place your starter in the fridge and feed once a week.  But, you will need to refresh your starter 2 days before the baking day. There is no way around this, sourdough baking takes planning! 

How I judge my starter is healthy?  My starter usually tripled in size (or at least double) in within 3 - 4 hours at room temperature (27C - 28C) for feeding ratio of (1:1:1 = starter:water:flour)

When is a starter at its peak?  My sourdough starter is usually at its peak when it is tripled in the jar. The surface of my starter looks bubbling and uneven.  It usually stays at its peak within 30 - 60 minutes before it starts to reduce/fall.  

Why use starter at its peak?  This is when the starter is most active and it will result in a better rise for your bread in general.  By the way, you can use when it is doubled/before its peak too.  But, not it starts to fall.

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. 

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.