Recipes from Sijy

Autumn - Malaysian lady https://www.facebook.com/profile.php?id=100057101184601&mibextid=LQQJ4d https://m.youtube.com/@autumn.kitchen?mibextid=Zxz2cZ These are the recipes from her.Read 180C as 350F Sandwich by Autumn *Sweet stiff starter* 30g sourdough starter 90g flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 110g milk 1 egg 20g butter All of the sweet stiff starter Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and round it up. Rest 15mins ➡️ Pat to degas and fold all corners to the middle, round it up. ➡️ Dust the dough surface and place with seam side up in a 21cm boule basket ➡️ Final proof at 28C for 3-3.5hr or until dough is puffy ➡️ Tip out the dough on parchment paper ➡️ Score and place it in a Dutch oven (optional) or loaf tin ➡️ Bake at 180C for 20mins covered, 180C 15-20mins uncovered ➡️ leave cool before slice Note 🗒️ - you may place dough in fridge while preheating oven to ease the scoring later — baking in Dutch oven is not absolute necessary. You may bake on a tray too. 2x *Sweet stiff starter* 60g sourdough starter 180g flour 80g water 30g sugar *Dough* 460g bread flour 40g sugar 8g salt 220g milk 2 eggs 40g butter All of the sweet stiff starter Whole-wheat sandwich Autumn This is 30% wholegrain loaf, used up my last bit of wholewheat (~10%) and balance with Emmer flour (~20%). hydration was pushed higher too as wholegrain generally absorbs more water. * Whole grain sandwich loaf* (recipe makes 2 loaves) 320g Bread flour 40g Wholewheat flour 100g Emmer flour 40g Sugar 8g Salt 110g Egg (2 egg) 245g milk 40g butter 350g sweet stiff starter *Sweet Stiff Starter* (triple in 7-8hr at 27-28C) 60g starter 180g flour 80g water 30g sugar • Bulk Proof 1hr at 28C • Divide dough and round into a ball, rest 15mins • Shape and place into loaf tin (20x10x10cm) • Final proof 3.5hr at 28C • Bake at 180C 40mins #sourdough #sourdoughsandwich #wholegrain #emmerflour #wholewheat #sweetstiffstarter Brioche https://youtu.be/GzEftBhIoeY https://fb.watch/ke3GGI9Df1/?mibextid=YCRy0i ~ Brioche Crumb ~ brioche is enriched dough. It is more challenging to knead up brioche compare to any basic sweet dough. So if you intend to practise to perfect the bread crumb, start with a normal sweet dough. But the theory applies across for both sweet dough and enriched dough. Here are some pointers to achieve the shreddy crumb :- * Dough temp - try to control dough temp not to exceed 26C during kneading. That helps to get a finer texture of crumb * Window pane - knead to good window pane. For sandwich loaf/brioche, thin window pane is crucial to achieve the shreddiness of texture * Degas properly during preshape gives a finer crumb * Do not over proof. Over proof dough gluten is weaker hence will not give a perfect structure to the bread ~ Recipe make 2 loaves ~ *Sweet Stiff Starter* overnight 7-8 hours 50g starter 150g flour 70g water 25g sugar *Dough Ingredients* 400g high protein flour 70g sugar + 20 8g salt 100g milk 3 egg (165g) 140g unsalted butter All the sweet stiff starter * tin size - 20x10x10cm ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C. ➡️ Divide dough into 6 equal portions. Round each into a ball, rest for 15mins. ➡️ Shape the dough and place 3 into each loaf tin ➡️ Proof until 90% of the tin ➡️ Brush with egg wash (optional) ➡️ Bake at 180C for 35-40mins Death by Chocolate Buns For chocolate lovers, this recipe gives extra boost with triple chocolate flavor (cocoa powder, melted chocolate and choc chips). ~Death by Chocolate Buns~ *Sweet Stiff Starter* 25g starter 75g bread flour 32g water 12g sugar *Dough* 175g bread flour 20g sugar 4g salt 6g cocoa powder 95g milk 40g whipping cream 30g melted chocolate 20g butter 25g cocoa chips (optional) All of the sweet stiff starter Pan size - 8x8” (20x20cm) Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter, melted chocolate and choc chips till dough comes together and is strong. ➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane. ➡️ add choc chips and mix to combine ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down dough and divide into 16 equal portions ➡️ round the dough and place in 8x8” (20x20cm) tin for final proof, 3.5-4hr at 28C. ➡️ Bake at 170-180C for 20mins #chocolateshokupan #shokupan #sourdoughshokupan #sourdoughbread #sourdoughloaf #sourdoughsandwichloaf #chocolatebread #deathbychocolate #wildyeast #naturalyeast #levain #sweetstiffstarter #deathbychocolateshokupan Death by choc Bread I love sandwiches for breakfast. Chocolate spread or coconut jam goes well with a thick slab of butter, and pairs well with a cup of coffee. How do you eat your sandwich bread? This is my death by chocolate bread. Recipe can be found below ~Recipe makes two loaves~ *Sweet Stiff Starter* 60g starter 180g flour 80g water 30g sugar *Dough* 420g bread flour 40g sugar 8g salt 15g cocoa powder 230g milk 100g whipping cream 80g melted chocolate 40g butter 50g cocoa chips (optional) All of the sweet stiff starter Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter and melted chocolate till dough comes together and is strong. ➡️ Add butter and melted chocolate in 2-3 batches and knead until fully incorporated and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down dough and divide into 6 equal portions ➡️ Shape the dough and place each into the greased tin (10x10x20cm) for final proof, 3.5-4hr at 28C. ➡️ egg wash ➡️ Bake at 170-180C for 40-45mins Souffle milk bun! This time I added chocolate filling.. The whole process is shared in my youtube channel (link shown below). Remember to turn on the subtitles. https://youtu.be/yAJjHgTvGL0 *Sweet Stiff Starter* 50g sourdough starter 160g high protein flour 70g water 30g sugar *Dough* 360g high protein flour 40g sugar 20g milk m 6g salt 190g milk 80g whipping cream 40g unsalted butter All of the sweet stiff starter *Filling* 200g chocolate callets *Souffle Crust* 65g unsalted butter 30g icing sugar 65g low protein flour 60g milk 11x11” (28x28cm) pan Filling - chocolate chips/callets Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane. ➡️ bulk proof dough for 2hrs at 28C ➡️ punch down the dough and divide into 16 equal parts ➡️ wrap the dough with butter cube ➡️ Place on a greased pan (8x8”) for final proof, 3.5-4hr at 28C. ➡️ egg wash and pipe the soufflé crust ➡️ bake at 180C for 20-25mins Honey Yogurt Shokupan My sis passed me a big tub of yogurt but since my family doesn’t like plain yogurt so I have been using it in my bakes. My bread turned out to be super duper soft. If you have excess yogurt or love fluffy Shokupan, try this recipe. 🔺YouTube video has been uploaded in my Chanel. Remember to turn on the subtitle for full details. https://youtu.be/mQ4x0L3xXIk ~Honey Yogurt Shokupan~ *Sweet Stiff Starter* 60g starter 180g bread flour 80g water 30g sugar *Dough* 460g bread flour 30g sugar 30g honey 8g salt 150g milk 200g yogurt 40g butter All of the sweet stiff starter