April 20, 2009 - 7:46pm
090415 Sesame Toast Bread - Water Roux Starter and Sponge
One great way to relax and celebrate the end of tax season is to try a new recipe:
http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/show/
http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/
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Mini
Mini Oven:
It's very straight forward (of course after many sleepless nights and much practice). It consits of 70% sponge and 5% roux starter. Sponge by overnight retardatation, mixed with the rest 30%.
I also had my 1st rise done by overnigt retardation to save time and hassle on a busy weeknight.
Relax for an hour in a warm oven.
Final proof for an hour +
Bake at 350F until it reaches 210F.
Sorry, I just haven't heard that term before.
Mini Oven: Water roux starter is a mixture of flour and water in the ratio of 1(F):5(W) by weight heated up to 65 Celsius to achieve gelatinization of starch in flour, which presumably would retain more water in the dough. Bread made with this starter will have a softer and springier texture plus extended keeping time. This is a very popular technique used in the Asian, especially Chinese and Japanese, baking community and so is the book '65C Bread Doctor' which published solely to introduce and promote this technique. It was a big hit and its popularity in the Asian community is equivalent to that of BBA in here.
Yippee
I had heard of the water roux starter and wanted to try the method. It is more like the mesh method in WGB by Peter Reinharts. I tried mesh method but had not try the Asia style water roux because I have no recipe to try on. Can you share your recipe?
siuflower
Lovely crumb and I bet this bread is also great tasting toasted. So pretty wrapped. Someones getting a very nice gift.
Sylvia