5 Thousand Starter Dough Bread - 30 Mar 14

I've bookmarked this recipe after seeing Victoria's post.  Thereafter, I've been seeing a lot of other bakers baking this.  Finally, it's my turn!  But due to over baking, the supposedly soft buns were crusty and hard! Will definitely find time to try again.

I prepared my starter dough one day in advance.  This is how it looks like the next day.

My overnight starter dough.

5 Thousand Starter Dough Bread

Recipe taken from Victoria's blog

Ingredients

Starter dough
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder
90g egg
54g water
72g unsalted butter, softened

Method

1. Prepare a pan with base measuring 26.5 x 19.5cm, and top measuring 29.5 x 23cm. if you do not have this, you can use an 18cm square cake pan for this but utilising only 2/3 of the above recipe
2. Mix all starter dough ingredients dough together and allow to sit in a warm environment to rise till it looks like “honeycomb”
3. Mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. incorporate butter and knead till it is shiny and pliable
4. Allow dough to rise till it doubles in size
5. After dough has risen, punch dough down and WITHOUT RESTING dough, divide it into 6 equal portions and roll each portion out into a 1m rope. please refer to the same site for shaping of the dough. for non chinese reading bloggers, basically, what you do after rolling out the rope, is to bring one end to the other. then using your left hand to secure the dough, twist the roll inwards twice, and then tuck it (the right ends) into the left side of the dough (where the hole is)
6. Place shaped buns into oiled baking pan and allow to rise
7. Bake in preheated oven of 180 degrees C on lower rack for 30 mins
8. Once out of oven, brush rolls with melted butter

Assorted bread - before bake 

Assorted bread - after bake