Five Thousand Dollar Starter Dough Wholemeal Bread – 五千元的老式面包

BreadThe infamous 5000 dollar dough starter bread

The dad requested for some bread this morning and since i was on the roll on finding a good bread recipe, woke up and did some research on recipes found online! i know of many who swear by tangzhong, (which is actually a water roux cooked till 65℃ than added to the actual bread dough before kneading), but i personally do not find it as soft as i would like it to be. Thus the search continues till i found this recipe yesterday!

i was actually pretty reluctant to get started on this recipe, firstly, because it requires a starter dough *regular readers would have known by now patience is never one of my virtue* and secondly, i would take hours (literally took me about 6 hours) before i actually get to taste the bread.

A bit of history on this starter dough, it was said that this person actually spent like 5000RMB in order to obtain this recipe and, before her friend shared it, it was never found online. Which also explains why the search for this recipe returns almost close to no results on the internet.

i made a wholemeal version of the adapted recipe and oh my, it produces this really soft and fluffy bread, so fluffy i could die! :X i love tearing bread apart and seeing those strands of bread hanging on one another. *You will get what i mean when u see the pictures below.

Recipe

Adapted from 爱和自由

Yields 7 155g Dough

ingredients

Starter Dough

  • 210g Bread Flour (High Protein Flour)
  • 90g Cake Flour (Low Protein Flour)
  • 24g Caster Sugar
  • 6g Instant Dry Yeast
  • 240g Water (i use lukewarm to speed up the fermentation process)

Method

  1. Mix all the starter dough ingredients together and let it proof in a warm environment till they resemble honeycomb. (i left it to rise in the oven with the oven light on, took me about 2 hours)

Bread Dough

  • 120g Bread Flour
  • 90g Organic Whole Wheat Flour (if you would like to omit the wholewheat flour, just use 210g Bread Flour)
  • 90g Cake Flour
  • 96g Caster Sugar
  • 1½ tsp Salt
  • 24g Milk Powder
  • 90g Egg (about 1½ 60g eggs, whisk before measuring)
  • 54g Water
  • 72g Unsalted Butter (Room Temperature)
  • 10g melted butter for brushing after the bread is done

Method

  1. Mix all ingredients from bread dough (excluding butter) to the starter dough and knead till it’s not sticky (if you are doing the wholemeal version, expect your dough to be sticky, it’s absolutely alright, do not over knead!)
  2. Add butter and knead till windowpane stage (You will not get a super shiny dough if you are using wholemeal, but you need to pass the windowpane test)
  3. Let dough proof till doubles in size
  4. Punch out the air and without resting, divide the dough into the number of portions you would like
  5. Shape the dough and put into greased baking pan for 2nd proofing
  6. Bake in preheated oven of 180℃ for 30 mins
  7. Apply melted butter the moment it’s out of the oven for that shine!

The whole recipe might seem a handful, but it’s basically just different steps to be done at different stage of proofing, so while waiting for the bread to proof, you could get ahead with whatever you are busy with. That’s one reason why i love making bread because the actual handling time is actually less than 30 mins. For the rest of the time, the heat and the yeast takes care of themselves. 😀

fluffyCheck out how fluffy it looks!

photo 1This is the string of bread strands i’m talking about! i absolutely love it!

i hope you enjoy this recipe as much as i do. Just drop me a comment if you have any enquires on the process.

A really quick update and i’m back to my books!

Happy Baking

xoxo

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24 thoughts on “Five Thousand Dollar Starter Dough Wholemeal Bread – 五千元的老式面包

  1. Hi there,
    I chance upon your blog and was inspired by your success & the simple, easy recipe of this 5k bread. However, my first attempt was not successful;( Please share your tips…

    May I know for starter & bread dough each how long must I knead (I’m using Bosch kitchen mixer)? In my instance, I knead for about 10min. For starter dough, I let it proof for more than 2hrs until honeycomb..then I added the ingredients for bread dough into it except butter as advised. I’m unable to get to windowpane stage because the dough was very sticky!(mine not whole meal). Anyway, I let it proof till it double the size. After I punch down the air, the whole dough was even stickier, I can’t even shape it at all so I just put into bake tin and it came out in odd shape! Please advise if I have gone wrong in between…

    Best regards,
    Yvonne

    • Hello Yvonne

      You do not need to knead the starter dough.. Just use a wooden spatula to bring everything together and leave it to rise. As for the bread dough, on the bosch speed 3, it’s anywhere between 10-15 mins till u get ur window pane stage.

      Were your measurements correct? You’re supposed to get a really smooth dough..

      Also, you could check if your yeast are still alive? Get a cup of lukewarm water, throw a tsp of yeast in it and let it rest for 3-5 mins and see if it bubbles? If not, your yeast are probably dead.

      I hope that helps a little.. If you have pics, you could send them to me for easier troubleshooting 🙂

  2. Oh no I didn’t know starter dough need not knead..all measurement were right! I guess you were right the yeast I brought went dead! I’m quite helpless as it was a new bottle. I used Bake King Instant Yeast. Any other brand you can advise? Anyway, I’m thankful for your speedy reply.

  3. Hi, i see that this dough does not require 3rd proofing? so after 2nd proofing goes straight to the oven? do you need to glaze the buns with egg wash prior baking? thanks 🙂

  4. Hi there! Thanks for sharing this recipe. I’m a newbie at bread making so may I know how u shaped the dough before putting it in the oven? Just into balls or is there a special method? Thanks!

    • Hello. Thanks for dropping by. You could simply roll it into a ball, else to look like the one i made, weight about 60g each, roll out the dough to a longish shape, tie a knot and tuck the balance under. You could shape them in any way u like really 🙂

  5. Hello! Thanks for sharing the recipe. The bread looks super soft and fluffy, love that! May I ask if I can substitute cake flour to plain flour please? Thanks! 🙂

  6. Hi there! First time here. Is this bread softer than Hokkaido bread? I tried Hokkaido bread without butter. Soft but get hard easily. Maybe I should add butter right?
    What can I substitute for whipping cream in Hokkaido bread? Whipping cream not that healthy. My friend said to replace with evaporated milk and add a bit of lemon juice. Is this correct? Can I replace with Yoghurt then?

    I will try your starter dough method. Can I put starter dough in fridge and do it next day. Must I let it rise again?

    Can I use the same recipe to make buns instead of loaf?

    Hope u can answer my questions. Have been looking around for soft fluffy buns/loaf. Even water roux method is not soft enough for me. Maybe I messed up somewhere.
    Thanks

  7. Hi,
    Tks and I bake this last nite but notice the brad is quite crumpy(crumbs falls out easily. Do u hv any idea why?
    Taste against tangzhong not much diff but this recipe has long process like u mentioned.

    • Hello Esther,
      That shouldn’t be the case. I wonder if something went wrong with ur starter? As you can see from my picture, the bread is really fluffy and soft, instead of crumbly as you mentioned.
      Hmm, i had much more flavor from the starter and this remains fluffier than bread with tangzhong.

      If i’m in a hurry, tangzhong is a really good substitute than such a starter. Thanks for trying out the recipe anyway.

  8. Hi,

    Have tried this recipe and would like to check if the dough sticky after the first proof as mine was too sticky that I have to floured my surface and sprinkle flour to the doug in order to roll it. Is this normal as I am using wholemeal flour too? I have noticed some have even prepared the starter dough overnight, do I need to let it proof til honeycomb before I put it into the fridge and do I need to return it back to room temperature the next day before I mix it eith the main dough?

    Thanks!

    • Hello..

      Mine was a little sticky but was manageable. Can i know what kind of wholemeal flour are u using? It might not be as absorbent.

      If you would liked to prepare the starter overnight, just mix well and stash it into the fridge w/o having to proof it.. It would proof in the fridge.

      To add to the dough, just let it stand till room temperature and mix into main dough.

      Hope that helps 🙂

      • I’m using the Prima wholemeal flour which I bought off the shelf from Singapore supermarket but I also suspected the wholemeal flour is not as absorbent too. Will try to source for other brand when this finish to compare the difference and may I know what brand are you using? Thanks for your kind advice, greatly appreciated!

  9. Hi
    Thanks for sharing the recipe. I tried it out n
    it turned out beautifully. I made 3 plaited sugar
    loaves. I used Hong Kong flour instead of
    Cake flour. The bread was soft n fluffy .

  10. Pingback: Five Thousand Dollar Starter Dough Wholemeal Bread – Florence's Home Cooking

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