This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal particles.
Dough is wet and sticky, flour surfaces very lightly as you work the dough.
- 170g bread flour
- 50g wholemeal flour
- 70g sugar free yoghurt
- 120g (1 egg plus water)
- 1 tsp yeast
- 45g Bread flour
- 30g sugar
- 30g butter
- 1/4 tsp salt
1. Mix sponge dough recipe roughly into a dough. Knead a few times so it comes together. Cover and rest on countertop for 30 min to 1 hour. Clingwrap the container and proof in fridge overnight (at least 12 hours).
2. Take out sponge dough, it should be bubbly with lots of air bubbles and gluten strands underneath.
3. Add in main dough ingredients except salt and butter, knead into a dough. Then add in salt and butter and knead till window pane. Rest dough for 20 min.
4. After resting, turn onto countertop. Flatten gently and divide into 3 round doughs (mine was 163g each). Rest another 10 min. Dough is quite sticky, so flour lightly.
5. Roll out each rough dough with rolling pin, pat away bubbles at edges. Then fold 1/3 up and down. Repeat for other 2 round doughs and rest for 5-10 min.
6. Using rolling pin, roll out lengthwise, keep patting away bubbles. Then swissroll up and place in baking tin.
7. Proof for 1 hour till about 80 – 90% height of the Pullman tin. I proof in a closed, off oven with a cup of hot water.
8. Bake at 200 deg C for 40 min, this is for a covered thick Pullmain tin, please adjust accordingly. As always, remember to slice only after whole loaf has completely cooled. At least 1 hour, better still a few hours.