These are cottony soft brown sugar raisin bread made using the Yudane method. These buns…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
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!
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.
>>MORE DELICIOUS BREAD RECIPES:
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.