The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recipe - Sesame Toast Bread - Water Roux Starter / Sponge

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Yippee's picture
Yippee

Recipe - Sesame Toast Bread - Water Roux Starter / Sponge

           
           
From 'The 65 C Bread Doctor",  by Yvonne Chen        
           
           
Water Roux Starter          
           
any amount is fine as long as bread flour 50 g    
the 1:5 ratio is followed water  250 g    
           
  Whisk both until well mixed        
  Heat it up on stove, keep stirring         
  until temperature reaches 65 C or 149 F        
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)      
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.          
  Do not use if turns grey.        
           
           
Makes 1 big  loaf  (Yippee makes 2 smaller loaves)        
Original recipe uses water roux starter only, sponge not necessary.         
Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions.    
           
          Yippee's Sponge
A. bread flour 474 g   350
  dry milk powder 15 g   15
  sugar 40 g    
  salt 9 g    
  yeast 10 g   7
B. milk 195 g   195
  water roux starter 156 g   Add at a small increament just enough to form the sponge
C. butter 40 g    
D. black sesame 50 g    
  (Yippee washes the sesame, leaves it out for 10 minutes before patting it dry with paper towels)    
           
Knead: Combine A. and B. until a ball is formed.         
  Add C. and knead until the dough passes the windowpane test.    
  (Yippee says:  use your judgment, each machine is different)    
  (Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes.     
  Add D. at the last 5 minutes of kneading and knead slowly     
           
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity      
           
Divide:  into 5 pieces if making one big  loaf, each at 180 g      
  (Yippee makes 2 log loaves, each at 450g)        
           
Relax: 15 minutes at room temperature        
           
Shape: For one big loaf        
  Degas        
  Roll each dough into an oval        
  With the long side facing you:        
  Fold 1/3 from top to bottom, press to seal        
  Fold 1/3 from bottom to top, press to seal        
  Turn seam side down        
  Roll and elongate the dough to about 30cm or 12 "       
  Upside down and roll into a cylindrical shape        
  Seam side down, into the big loaf pan        
           
  For log loaves:        
  Shape like regular sandwich bread        
           
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity       
  (Yippee lets the dough rise for 20 more minutes to get a taller loaf)    
           
Bake: 350 F, 35-40 minutes        
  (Yippee uses whole egg wash)        

Comments

siuflower's picture
siuflower

Thank you for the recipe, Yippee. where are you? Japan?


 


siuflower

Yippee's picture
Yippee

SiuFlower:


我唔係日本啊. West Coast.


On a separae note, you may use the Japanese White Sandwich Bread dough to make this sesame toast as well. I like it better that way.

Yippee

siuflower's picture
siuflower

You are Chinese, from Hong Kong? I came from Hong Kong now i live in Alabama.  I don't remember my Chinese writing but I can read and understand them. Your baby looks cute.


I  made the water-roux starter last night, my microwave too powerful the roux became a big mass of dough. So I did another one and stir it after 10 seconds then microwave another 15 seconds,  I saw they start solidify and I took it out and stir it very quickly and keep taking the temperature and it right on 65C. I used it this morning with Hanelman 40% caraway rye bread. I also use the rye sour that asked for in the recipe. It will be interesting to see what this bread turn out. Thank you for the recipe. 


 


siuflower

moni's picture
moni

Hi Yippee, thank you for the all the water roux recipes!  I grew up in Asia and always wanted to know how to make our soft fluffy breads.

I hope you can help me on 2 questions:

1. "divide into 5pieces for 1 big loaf": does this mean you put the 5 rolled pieces side by side into the pan...so it should look like "quintuplets"?  And would you use the same size pan for the 5rolls as you would use for the single 450g loaves?  (that would make the 5roll taller?)

2. "shaping like regular sandwich bread": is this the jelly-roll method of making loaves?  also, I've read about a few different ways of shaping: jelly-roll;  folding top and bottom to the middle and repeating until the loaf is compact.  Do you know if any way is best for making a really tall-rising loaf?

sorry for so many questions!  I hope you'll still respond; I've recently started to intensely bake bread and want to really hone my skills!  

Thanks in advance!

 

Yippee's picture
Yippee

Moni:


You need a big pullman pan for 5 pieces.  I use two small pullman pans instead. 


The height of the loaves is directly related to how well your dough is kneaded, ie, how well gluten is developed. I've tried both ways you mentioned to roll my doughs and found no big difference, even though I prefer the 'folding top and bottom to the middle and repeating until the loaf is compact' since it creates more surface tension. 


I use instant dry yeast.


Yippee

moni's picture
moni

Thank you Yippee!  This loaf turned out pretty well and I look forward to making the others you've posted!


Moni

moni's picture
moni

oh and also Yippee, for the yeast: is that measurement for active dry yeast or instant dry yeast?  thank you!