Latte 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

Before proofing...

After proofing for 2 hours :D
  • 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

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