Does this bread look cute?
First, I have to thank Charmaine of Mimi Bakery House for introducing the 5C bread to me. If you have never heard of 5C, do not be confused with the 5C which a lot of Singaporeans used to talk about in the past - Cash, Car, Credit Card, Condo, Country Club membership. No, this 5C refers to 5 degrees celsius. So the 5C bread is a 5 degrees celsius refrigerated dough starter bread (5度C冷藏液种) introduced by a Taiwanese baking book called 面包教室之5度C冰种的美味.
And what's so special about this 5C bread? Well, like most asian sweet breads such as Yvonne C's Hokkaido Milk Loaf (tangzhong water roux) and Alex Goh's sweet bread dough, this bread requires a starter dough, which has to be made in advance, proofed at room temperature for 1 hour and then immediately stored in the fridge at 5 degrees celsius for 16 to 18 hours. If you are familiar with asian sweet breads, you will know that the Hokkaido Milk Loaf uses a 65C 汤种 tangzhong water roux as dough starter, whereas Alex Goh's sweet bread is made using an overnight scalded dough starter. The 5C dough starter is different from the 2 above-mentioned dough starters as it does not involve heating the dough to 65C or scalding it with boiling water, instead it involves the usage of yeast. So it is more like a sponge dough starter. What you do is, you mix water with bread flour and yeast, proof at room temp for 1 hour and store in the fridge overnight. Then the next day when you wanna make your bread, just take the required amount from the dough starter stored in the fridge. So that was exactly what I did. :)
So what is the result? Pictures speak louder than words, just see how soft the bread is in the pictures. It was so soft that I had to bring out the "expert" (my bread/meat slicing machine bought in ALDI Belgium) in order to slice the loaf. As I had a machine to help me, I calibrated the thickness to 0.8cm, since I prefer thinly sliced breads than thickly sliced ones. By the way, I said earlier we went camping during the weekend of 15-17 Aug. What happened was, I made this bread on 14 Aug, finished most of it on the same day, and sealed the rest in a plastic bag, and conveniently forgot about it after I came home. Surprise surprise! The bread was still soft and fluffy the following Tuesday 19 Aug by the time I discovered it. So it was good for 5 days at room temp of 20 degrees celsius! Did I eat it? Of course not, I just touched it to feel how soft it still was. Being the generous housewife, I gave the bread to my remaining chicken to console her for the loss of her dear companion. One of my 2 chickens had died due to old age (>3 years) over the weekend. It is actually good news for me as it means I can get new chickens to lay more eggs since my chickens are so old that they are on strike most of the time!
Back to this 5C bread, this is actually a recipe I saw in a FB group, adapted from the book I mentioned above. It is a modified recipe, I have tried to trace it to the original recipe in the book but I could not find a match, so I decided to call it a white loaf. Pls note that although the ingredients were sourced from the fb group, the method (BM and oven version) was written by myself.
Ingredients adapted from Fiona Lee's recipe
How to made 5C Dough Starter
300g bread flour
300g water (some say cold water, I added water at room temp, not lukewarm)
1g or 1/3 tsp instant yeast (1 tsp=3g)
Mix all 3 ingredients together, put it in a clean container, cover and proof at room temp for 1 hour, then place it in the fridge for at least 16 hours. I used a very big container and so you don't really see the rise in volume, plus the fact that my room temp was very low at only 20C, hence it gave the impression that the dough starter did not rise much during the 1st 1 hour. However pls note that the dough starter is ready to use once you see bubbles on the surface. I kept it in the fridge for exactly 16 hours.
How to make Main Dough
Ingredients A (dry ingredients)
330g bread flour
20g milk powder
60g fine sugar
4g or 4/3 tsp instant yeast (1 tsp = 3g)
3g or 1/2 tsp salt (1 tsp = 5.5g) *
*I added salt although it was not stated in this modified recipe. The recipes in the book however do include salt.
Ingredients B (wet ingredients)
200g of 5C dough starter (after 16 hrs in fridge)
120g milk (cold from fridge)
1 egg (60g)
Ingredients C (fat)
40g butter (to be added last, after rough dough is formed, about 5 min after start of kneading)
(Note that I made the entire bread in my BM including the proofing and final baking, but I have also written down the steps for baking in the oven for those who does not have a BM.)
1. Prepare the 5C dough starter at least 16 hrs in advance, place it in an airtight container with sufficient room for it to expand, and chill it in the fridge overnight.
2. First place the wet ingredients (Ingredients A) into the bread machine or stand-mixer with dough hook, followed by the dry ingredients (Ingredients B). Make sure that you set the salt, sugar and yeast apart, the salt and sugar should be at separate corners, dig a hole in the flour mixture and add in the yeast in the centre. Only add in the butter (Ingredient C) when a rough dough is formed. Knead until the dough can be stretched into a thin stretchable membrane with smooth edges around the holes, that is it must be able to pass the windowpane/membrane test.
(A) Steps for Bread Machine
1. I was using Primo bread machine which has a "Sweet" mode (number 5). I first pressed "Sweet" and let it knead for 10 min and pressed stop. Then I re-pressed "Sweet" again (Sweet, Light Crust, 700g) and let it complete the entire cycle which took 2 hrs 50 min. The "Sweet" mode will knead for the 1st 10 min, rest for 5 min, knead again for another 20 min, then followed by proofing and finally baking. So I actually let the BM knead for 10 + 30 min. Based on my experience with my BM, at least 40 min is required for such breads.
2. Immediately remove from BM once the time is up and cool it on a cake rack before slicing. This bread can be kept for a few days as long as you seal it in clingwrap or ziploc bag and then in another plastic bag or airtight container. The bread will stay soft for as long as 5 days, as what I have discovered.
(B) Steps For Oven
1. 1st Proofing - Cover the dough with greased clingwrap and proof in a warm place for 40 min or until doubled in volume.
2. Punch Down - On a generously floured table top, grease your hands, and punch down the dough to release air, then divide the dough into 6 pieces of 150g each, cover with greased clingwrap and rest for 20 min.
3. Shaping - Flatten each piece of dough, roll it out and roll into a swiss roll, cover and rest for another 20 min. Flatten and roll into swiss roll again, place all 6 pieces into a 900g pullman tin. Or you can put 3 pieces each into two 450g pullman tins.
4. Proof until 80% and close the lid of the pullman tin.
5. Bake in preheated oven (lower shelf) at 210C for 30 min. (The book stated 210C, but I would normally bake at 180C.)
I am submitting this post to "My Treasured Recipes #2 - Dough Starter Breads (Aug/Sept 2014)" hosted by myself Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
Also linking this post to Little Thumbs Up (Flour) organized by Doreen from My little favourite DIY and Zoe from Bake For Happy Kids, hosted by Diana from The Domestic Goddess Wannabe at this post.
Also linking this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours.
And to YeastSpotting.