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bakingwithginaLatte Sourdough Sandwich Loaf
I wish you could smell this amazing bread! The fragrance of coffee filled the house on one rainy morning and my little boy took a whiff of the aroma and said: "Mummy we should make some coffee bread lah, I'd like to eat some of it!"
My baking inspiration draws from my kids. So here’s my version, hope you enjoy the recipe and have fun baking!
Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 230g
Water Roux 50g (using Yudane method, click HERE to learn more)
Cold Fresh Milk 100g
Sugar 40g
Sea Salt 4g
Unsalted Butter 40g
Coffee Powder 2 Tsp (mix with 2 Tsp of Hot Water)
Method
Prepare water roux (Yudane method), the ratio of flour and hot water = 1:1 or 25g flour and 25g hot water. In a container, pour hot water over the flour, mix well and store it in the fridge overnight or for at least 3 hours
In a stand mixer, add active levain/sourdough discard, bread flour, water roux, sugar, salt, milk 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. 12-15 minutes
Add coffee mixture and continue to knead for another 2-3 minutes
Cover with cloth and proof for 2 hours
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 175°C for 15 minutes
Bake at 175°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool for at least 3 hours before slicing
Note
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