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This loaf of raisin walnut bread, made using the pre-ferment dough method (老面种), is so soft and yummy – you wouldn’t believe it’s from your kitchen!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
As you can see from my posts, I really love exploring bread recipes since it is one of the easiest food to serve for breakfast and snack time! Haha 🙂
I was really happy to have chanced upon this blog, and to decide to try this pre-fermented dough (老面种) bread recipe.
>>MORE DELICIOUS BREAD RECIPES:
While it may sound fanciful, this pre-fermented dough is really easy to make – just mix it together – and it can be kept in the refrigerator for up to 3 days. And this makes the bread really, really soft! Not to mention that it was kept soft even on the 3rd day after being baked.
Do give it a try if you are curious about how soft and spongy it is!
RAISIN WALNUT LOAF BREAD (PRE-FERMENT DOUGH) 老面种果干软吐司
Ingredients
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
Instructions
Pre-Ferment Dough (pâte fermentée)
- Mix all ingredients for the pre-ferment dough till smooth.
- Cover and let rise for 2-4h at room temperature.
- 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
- Reserve 13g 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.
- When dough has come together, add in the butter. After butter is being mixed in, if the dough looks dry, add in the reserved milk bit by bit.
- 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.
- 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.
- 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.
- 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.
- Just before 1h proofing ends, preheat oven to 175C. You can put the loaf pan lid on, or bake without the lid. Bake on middle rack for about 20-25 mins. 10mins into the baking, check the browning of the top. If it's quite brown, you can tent the top with aluminium foil and shift the rack down 1 level.
- Once baked, cool completely on wire rack before storing or slicing. Slice only on the day when you are eating it.
Notes
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