Updated: Jun 7
In love with the concept of infusing tea into my bread, the tea simply makes the bread more aromatic, likewise softening the texture and makes it fluffier. Along with the touch of dried berries elevating the pleasantness of the bread, thus making it more enjoyable.
As we are returning to phase 2 to curb Covid-19 situation in SG, let's spend some meaningful time at home with your loved ones and recreate this easy-to-follow recipe.
May you be blessed with good health and happiness, Happy Mother's Day!
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
Cold Fresh Milk or Non-dairy Milk 50g
Cold Fruit/Herbal Tea 50g
Sea Salt 3g
Dried Berries 30g
Unsalted Butter or Coconut Oil 30g
Preparation of Cold Fruit Tea:
1 fruit/herbal tea bag (any desired flavour) and 100g water. Bring water to boiling point, using a teapot, add fruit tea and pour in boiled water. Let the tea brew for approx. 30 minutes and put it in the fridge to chill overnight.
In a stand mixer, add active levain/sourdough discard, bread flour, milk, tea, sugar, dried berries into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes
Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes
Cover with cloth and proof for 2.5-3 hours, or, rest for 30 minutes (single proofing method)
Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 15 minutes
Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx. 3-4 hours (at room temp, 28-30°C)
Preheat oven at 180°C for 15 minutes
Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool for at least 3 hours before slicing
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out