Overnight Proof – Yogurt Soft Buns

 

IMG_6107

Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits:

  • only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell.
  • the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly baked loaf in the morning.
  • the long fermentation breaks down starches, easing digestion. It also naturally yields a really soft loaf.

Give it a try, as I am also exploring, let me know what you think, if this is really a better way of making bread.

Recipe

Poolish starter

  • 50g bread flour
  • 50g water
  • 1/16 tsp or pinch of yeast

Main  dough

  • 210g bread flour
  • 70g yoghurt (sugar free)
  • 25g sugar
  • 50g water
  • 25g butter
  • 1/4 tsp salt
  • (no yeast needed)

Method

1. Mix all Poolish ingredients in a bowl using a fork, till no dry flour can be seen. Leave on countertop for 2-3 hours, then place in the fridge for 12 hours or up to 3 days until you wish to use it.

2. If you want to use the Poolish straightaway, then proof it on the counter top for 3-4 hours, you should get a bubbly mixture.

DCC66E9B-646C-43C7-AE98-16B5F2396423IMG_6117

3. Add all Poolish and main dough ingredients, except butter and salt, into a stand mixer and knead till a rough dough, about 5 min

4. Add butter and salt and knead till window pane, about 15-20 min. Stop frequently to scrape sides and turn dough.

IMG_6088

5. Divide dough in 9 portions about 53g and roll into round doughs. Cover and rest for 15min.

6. Using a rolling pin, roll each round dough. Then fold 1/3 inwards from both sides. Swiss roll up and roll back into a round dough again. Place into a lined baking tray.

IMG_6089

7. Proof overnight in an off oven for 8 hours. If you are proofing in the day time, the time maybe shortened to 5-6 hours due to the higher temperature. The dough should expand till 3 time its size. Do note that the rise is very slow.

IMG_6090IMG_6093

8. Bake at 170 deg c for 20 min. Cool on a wire rack before eating.

IMG_6094IMG_6096

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s