Wednesday, December 2, 2009

Water Roux starter loaf

Had some water roux starter left & decided to use it for the bouncy cheese loaf again. However, this time, I didn’t sprinkle any cheese on top. Also I adjusted some of the wet ingredients cause I only have 70g of water roux starter.
End result – still bouncy & fluffy! Am so happy that I gave this another go!
  • 200g Bread flour
  • 100g Cake flour
  • 2tsp (6g) yeast
  • 1tsp (6g) Salt
  • 2tbsp (30g) Sugar
  • 1 large Egg (est. 60g)
  • 60ml low-fat milk
  • 70g Water Roux Starter + 10g whipping cream
  • 45g unsalted Butter

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.


流浪汉 瑜伽 Yoga Tramp said...

wah , every week also got new food here

Irene said...

had to try new recipe be4 I give back d oven lor..