The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sugarless Loaf with Water Roux Starter

  • Pin It
jennyloh's picture
jennyloh

Sugarless Loaf with Water Roux Starter

 


I'm so happy to say that after so many tries of making white breads,  I finally got the taste and texture that I wanted.  Very very soft bread,  with a good slightly burnt crust.  Although without sugar,  the taste is sweet,  perhaps due to the water roux,  the overnight dough and butter.  This bread does requires time at least 12 hours waiting time,  but with good planning,  it'll work.


 


This type of bread is suppose to maintain its softness.  Well,  I will find out tomorrow. (yes - it remains soft even after 12 hours without toasting or heating up, 48 hours later and it remains soft, no heating up required,  unless you really don't like cold soft bread)


 



Click here for recipe:  http://www.foodforthoughts.jlohcook.com/breadmaking/sugarless-loaf


 


 


 


 


 

Comments

Marni's picture
Marni

Beautiful, it looks very delicate.


Marni

jennyloh's picture
jennyloh

Thank you Marni - indeed it is delicate,  I had to slice it thick,  it goes well with peanut butter!!


The bread remains very soft this morning/afternoon,  without toasting or heating up!!  love it.

jennyloh's picture
jennyloh

Mini - thanks for the link.  I checked further on the water roux starter method,  slightly different from what I did, as I didn't put it to boil. Here's a link that I found that shows the water roux starter which is more starchy.


http://angiesrecipes.blogspot.com/2007/10/bread-with-tangzhong-starter.html


I just followed the instructions - Boiling water mixed directly with the flour. It just didn't turn out like a starch form,  rather, thicker, dough like.  I guess its the same concept? Perhaps I'll try the other method and see if there's any difference.


 


 

cgmeyer2's picture
cgmeyer2

this great looks great & sounds like it might be what my husband ate when he was young; made by my mil.


i look forward to checking out the links


thanks, claudia

jennyloh's picture
jennyloh

Claudia - thanks.  Keep me posted if you get to try this.

LeeYong's picture
LeeYong

Hi Jenny,


I was wondering if you've tried this same recipe but with whole wheat flour? My dad is into whole wheat at the moment. I wish I could get a hold of Alex Goh bread baking book - what I've seen as far as recipes are great! Thanks for sharing this recipe on your blog.


happy baking!


LeeYong

jennyloh's picture
jennyloh

Hi LeeYong,


I have another recipe called Wholewheat roll that I tried using same method,  it is not a loaf though.  Check this out.  I realised I have not updated my web link in my earlier posting.  Here's the latest,  with more on using this method.    I guess if you want,  you can substitute the bread flour with whole wheat.  The texture may turn out a little different,  but on the whole,  with 40% whole wheat on this roll,  the bread is still very very soft.


http://www.foodforthoughts.jlohcook.com/breadmaking/wholemeal-roll


And yes - Alex Goh's recipe is really good so far,  tried the white sandwich loaf, walnut bread,  all turn out as expected.  Soft and lasting.   I think he has a recipe on just whole wheat with grains,  which I've not tried yet.  Ran out of Whole wheat flour at the moment. Will try and keep you all posted how it turns out.