Raisin Yeast Water with SD Hybrid White Sandwich Loaf
Baked this in the morning before going to work.
Process is similar to the one from the original post here.
Some changes on my side:
1) My yeast water is not that active. Maybe I have not been feeding it enough and left it in the fridge. So it took more than 10 hours to get it to double after making the levain. So, in my main dough, I added in 60g of my active sourdough (100% hydration) and more sugar (60g). I adjusted the remaining flour (-30g) and water (-30g) accordingly.
2) For the main dough, instead of using water, I used more yeast water.
3) I knead the butter into the dough after the salt is mixed. All kneading is done by my bosch mixer.
4) I added 20g of white sesame seeds and 20 g of black sesame seeds. They are toasted in the oven slightly beforehand. I added them after gluten formation is moderate.
5) I did a bulk fermentation of 2 hours because my room temperature is 30C.
6) The proofing time is much longer than 2 hours. Like I mentioned previously, the yeast water is not very active. So, after proofing at room temperature for 4 hours, it has not reached the top of the tin. And because it is my bedtime and I don't want it to over-proof while I am sleeping, I put it in my wine cooler at 15C.
This morning when I woke up, the dough is about 1cm above the top of the tin. I baked the dough using the cold start method mentioned in the original post. 20 mins of 210C was enough to nearly charred the top of the loaf. Internal temperature is 90C when I pulled out the loaf.
Next bake, I will have to reduce the temperature to 200C.
I made another different loaf last night, now it is slowly proofing in the fridge, it is the chocolate sourdough recipe from shiao-ping's post. I won't get to bake it till tomorrow night, ie. close to 48 hours of fridge time.