Raisin Walnut Loaf Bread (Pre-Ferment Dough)

A loaf of soft raisin walnut bread which uses a starter dough, called the pre-ferment dough (老面). This yields a soft and moist loaf of bread that lasts a few days.

This loaf of raisin walnut bread is made using the pre-ferment dough method (老面种), which is so soft and yummy – it can be comparable to bread sold in commercial bakery!

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I really love exploring various bread recipes since it is one of the easiest food to serve for breakfast and for the kiddos’ snack time!

Happened to chance upon this pre-fermented dough (老面种) bread recipe, which I have not done before. So I decided to just give it a try to see how it turns out!

What Is Pre-Ferment Dough?

Pre-ferment dough (pâte fermentée / 老面) is where bakers keep a portion of their “old (bread) dough” to add it into a new batch of dough to be made the next day.

The small portion of bread dough that was being kept would ferment and be used in the next day’s dough, which will help improve the bread’s texture.

Since it was originally a part of mixed bread dough, pâte fermentée would contain flour, water, salt and yeast.

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How To Make This Loaf of Raisin Walnut Bread?

While the name of the bread may sound fanciful, this raisin walnut loaf bread is really easy to make.

You will just need to mix all ingredients for the pre-ferment dough together. Let it rise at room temperature for about 2-4h. Store in the fridge for use on the next day, or you can also store it for up to 3 days.

On the day of making the bread dough, mix all ingredients together (butter will go in last). I usually reserve a little of the milk or water when I make the bread dough. That is because the absorption of liquid will very much depends on the bread flour that you are using. Each brand may absorb and hold liquid differently. By reserving a portion of the milk or water can help prevent sticky dough from too much liquid.

If the dough doesn’t look very hydrated when all ingredients (except butter) are in, I will then add the reserved milk or water into the dough.

How To Store The Bread?

After baking, let the bread loaf cool down completely on cooling rack. Store in airtight container or a large food grade plastic bag.

Slice only when you are serving, so that the bread loaf does not dry out too much.

RAISIN WALNUT LOAF BREAD (PRE-FERMENT DOUGH) 老面种果干软吐司

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• Prep Time: 195 minutes
• Cook Time: 25 minutes
• Total Time: 220 minutes
• Yield: 1 x 450G Loaf 1x

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Description

A loaf of soft raisin walnut bread which uses a starter dough, called the pre-ferment dough (老面). Great to even eat it on its own!

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Ingredients

Scale 1x2x3x

Pre-Ferment Dough (Pâte Fermentée)

• 137 g plain/bread flour
• 3 g salt
• 1 g instant yeast
• 89 g water

Raisin Walnut Loaf

• 130 g pre-ferment dough (tear or cut into small pcs)
• 247 g bread flour
• 3 g salt
• 20 g sugar
• 5 g instant yeast
• 193 g milk (reserve 13g first)
• 20 g butter
• 25 g raisin (soaked and pat dry, cut)
• 25 g walnut (chopped)

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Instructions

Pre-Ferment Dough (Pâte Fermentée)

1. Mix all ingredients for the pre-ferment dough till smooth.
2. Cover and let rise for 2-4h at room temperature.
3. Once done, keep refrigerated for up to 3 days; or in freezer for up to 3 months. To thaw: place frozen dough in fridge overnight.

Raisin Walnut Loaf

1. Reserve 10g of milk. Place all ingredients, except butter and the reserved milk, into bread machine to complete Dough Cycle. I am using Panasonic SD-P104, Menu 11. You can also select Menu 9 to proof inside the bread machine.
2. When dough has come together, if the dough looks dry, add in reserved milk and butter. Mix till dough comes together.
3. After the dough cycle is completed, let it proof till double in size, or about 1-1.5h. If you are using Panasonic Menu 9, after proofing completes, keep dough in machine for additional 15 mins.
4. Once proofing is done, remove dough and punch out air. Using a bench scrapper, divide the dough into 2 portions. Shape both into rounds and rest for 15 mins.
5. Roll the dough into a longish shape. Flip over and swiss roll the dough up. Cover with damp cloth or cling wrap, rest for 15 mins.
6. Roll the dough out again into a longish shape. Flip over and swiss roll up. Place into greased or lined loaf pan. Cover with damp cloth or cling wrap and let rise for 1h, or until the dough reaches about 1″ from the rim.
7. Just before the proofing ends, preheat oven to 175C. You can put the loaf pan lid on, or bake without the lid. Bake on 2nd lower rack for about 30-35 mins. 15mins into the baking, check the browning of the top. If it’s quite brown, you can tent the top with aluminium foil.
8. Once baked, cool completely on wire rack before storing or slicing. Slice only on the day when you are eating it.

Equipment

bread machine

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Notes

Recipe adapted from A Loaf We Deserve’s Black Sesame Sandwich Loaf.

• Category: Bread, Breakfast

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