Sourdough

Bread Flour          240g
Wheat flour            60g
Water                     210g (72.7%)
Starter/Levain        60g (20%)
(Natural yeast starter)
Salt 6g
Sunflower seeds    40 g

Steps:
1. Mix flour and water and rest for min 1 hour at room temperature.
2. Mix in levein and rest for 15 mins.
3. Mix in nuts and salt and rest for 15 mins.
4. Stretch and fold and rest for 30 mins. Repeat this cycle for 6 rounds.
5. Perform coil fold on the 6th folding if the dough does not develop much gluten then rest for another 30mins.
6. Flour table top and place dough on it. Pre-share by folding dough from top to bottom and then left to right. After that, cover the dough and rest for 15 mins.
8. Shape dough by turning side to middle to form boule and place shaped dough with seam side up in floured proofing basket or oiled metal bowl.
9. Place in fridge for final proofing overnight.

Next Day
10. Preheat oven to 260C with a cast iron pot with lid on for about 30 minutes.
11. When oven is ready, remove cold proofed dough and place it on baking paper gently with seam below.
12. Dust or sieve flour above the dough and tap the side to evenly coat the surface.
12. Score the dusted dough top and place the scored dough with baking paper into the hot cast iron pot and cover it.
13. Bake at 250 degree with lid on for 20 mins and reduce temp to 230 degree and bake for another 20 mins without lid untillthe crust is golden brown.p

Tips:

Dent bounce back SLOWLY but NOT completely

Under Proof = Spring BACK completely (not enough time)
Ugly
Scoring will expand as soon as slash and open the gap.

Over Proof = Does not spring back at all
Dense and unappealing
Scoring will deflate the dough and not open cleanly

Score deep enough the cut through the skin of dough but not too deep to compromise the structure.

Score only immediately before putting into oven else will not open to desire.


Hydration = 68% enligh stiffness to tolerate cut

Proofing = underproof is better than ovenproof

Refresh Natural Starter (Levain)

Ingredients (ratio 1:1:1)

Ready natural starter 100g

Bread flour 100g

Water 100g

Steps:

1. Weigh natural starter, bread flour and water (1:1:1) and mix well gently but with firm folding.

 2. Mix untill all ingredients are well mixed and do not over mix.

3. Cover and place it at room temperature to let it proof and rise till double. As beginner can make a mark for starting volume as reference. 

4. When it doubles its volume in room temperature, the starter is considered as refreshed successfully and ready to use for bread making. Otherwise put them in the fridge till next refresh.

Note:
1. Personally I ever refreshed the starter 3 weeks gap but depend on how hardy is the starter that one owns.

2. Otherwise the recommendation is once a week or alternate week.

Natural Yeast Dried Fruits and Nuts Soft Bun

 

Ingredients
Freshly Fed Natural Yeast  200g (use within 2 - 4 hrs of feeding)
Bread flour 250g (I used 300g Blue Jacket bread flour and omit the wholemeal flour)
Wholemeal flour 50g
Salt ½ teaspoon
Brown Sugar Honey 50g (I use normal honey)
Full cream milk powder 15g
Milk 120 – 130 ml (at room temperature; mix with 75% of liquid and leave 25% to adjust according to dough texture)

Walnut 25g
Raisin 25g
 
Brushing: Milk
 

Steps
1. Knead all ingredients excluding dried fruits and nuts and 25% of liquid.
2. Slowly add in balance 25% of liquid according to dough texture to form a smooth dough,
3. Continue to knead till window pane.
4. Form a smooth and shiny round dough.
5. Spray with water and cover to proof till double in size and this may take 60 mins or doubled in size. (Leave them either in bread maker or oven)
6. Apply some bread flour on working top. Remove dough and apply little flour on dough.
7. Punch out air and divide into 6 x 110g sizes.
8. Rounding and let the dough relax for 15 mins.
9. Flatten the dough with rolling pin (15 x 15 cm)and place dried fruits and nuts on flatten dough and roll into long bun shape.
10. Spray with water, covered and final proof for 60 - 100 mins or doubled in size.
11. 10 mins before baking, preheat oven to 180 degree.
12. Brush dough surface with milk.
13. Bake at middle rack 180 degree for about 15 - 20 mins or till golden brown.
14. Remove from mould to cool.