Repeating the honey yoghurt bread recipe but using the cold or delayed fermentation method to allow the dough to absorb more liquid and to develop a nicer aroma and texture. This recipe also shared on the step-by-step demostration on hand kneading the dough.
Without a working bread maker at hand, I'll take this opportunity to refresh my hand kneading skill :)
Bread weight: 530g
Raw dough weight : 570g
All ingredients in room temperature
3/4 tsp instant dry yeast
65g fresh milk
50g Greek natural yoghurt
30g beaten egg
30g fine sugar
280g bread flour
20g superfine wholegrain flour
30g unsalted butter
1. Sprinkle yeast over the 65g of water, without stirring, cover and stands for about 15 minutes.
After 15 minutes, the surface will be foamy indicating the yeast is healthy and active.
2. Pour all the ingredients, except the butter, in a mixing bowl.
Stir the ingredients in one direction until they formed into a lump and pull away from the wall of the mixing bowl.
Cover and let the dough stands for about 15 minutes to absorb water.
3. After the 15-minute rest, knead the dough to smooth.
The dough would be sticky in the beginning, which will reduce after a few minutes of kneading. Wear a disposable glove to prevent the dough from sticking to your hands.
4. Spread out the dough and rub in the unsalted butter.
Continue to knead till the dough reaches window pane stage.
5. Shape into a ball by pulling down the side and tuck at the bottom.
Keep the dough in a plastic bag coated with a little oil in the interior. Squeeze out most of the air in the bag, and tie a loose knot at the opening.
Place the dough in a second layer of plastic bag to prevent the dough from drying up in the fridge.
6. Keep the dough in a covered bowl and place the dough in the fridge to undergo cold fermentation for 6 to 24 hours.
I placed the dough in the fridge at around 10 am, and took it out the next morning at 7am. Allow the dough to thaw in room temperature for about 1/2 to 1 hour.
8. Take out the dough from the plastic bag, and place on a floured work top.
The dough was still cold while I worked on it.
9. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 190g each.
10. Shape the dough into 3 balls by pulling down the sides, and seal at the bottom.
Cover and let them rest for about 15 min.
11. Flatten the dough and roll out into a flat oval dough.
13. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin.
14. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end.
Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.
16. After the second proofing and the dough has reached close to the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170 degree Celsius. And brush a coat of beaten egg or fresh milk over the dough.
17. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
If the top of the dough brown too fast, around 30 minutes, you can cover the dough with an aluminum foil.
18. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.
Recipe adapted from
with appreciation :)