Hello everyone! This is Sherry, today we’re going to make a cranberry matcha bread
Less oil less sugar but very soft and moist
The aroma of wheat flour is mixed with the aroma of matcha, with sweet and sour cranberries
Healthy and delicious
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This bread uses the Pâte Fermentée starter, which need to be made 12 hours in advance
50g room temperature water
Add 1/8tsp instant yeast
74g bread flour,
Mix well. You can add some water or flour to adjust the softness
Knead until the surface is smooth
Add 1/4tsp table salt
Knead for about 5-6 minutes until the dough is smooth, soft and elastic
Until you can pull a relatively smooth thick membrane
Cover and ferment at room temperature 22-25C for about 1 hour to 1.5 times the size
Gently rub the Pâte Fermentée to exhaust
Cover it and put it in the refrigerator to ferment for more than 12 hours before use
When making bread the next day, first wet 100g of dried cranberries with 15g of water
Soak for about 1-2 hours
Pour 280g bread flour into the mixing bowl
12g milk powder, 18g caster sugar, 5g matcha
180g cold water, leave 10% to adjust the softness of the dough
Stir with low speed 2nd gear
Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft and slightly sticky
Stir until there is no dry flour
Add 3g instant yeast
Stir until the dough is basically even
Put the dough in the refrigerator for 20 minutes (if the room temperature is below 20°C in winter, you don’t need to refrigerate)
Refrigeration can control the temperature of the dough, and gluten will also be produced after the flour is hydrated
This is the Pâte Fermentée after being refrigerated and fermented overnight
The interior is full of net-like structure, with a light wine aroma
Divide the Pâte Fermentée into small pieces and mix with the final dough
Add 4g table salt
Stir evenly at low speed 2 gears, it takes about 4 minutes
Turn on medium speed 4 and knead until the dough is smoother. It takes about 4 minutes
When the temperature is high in summer, you can use ice cubes to cold compress the mixing bowl to cool the dough
Add butter when the surface of the dough is smooth, and can be pulled into relatively thick membrane with jagged teeth around the hole edge
Add 20g of softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and mix for about 2 minutes, until the butter and dough are evenly mixed
Then knead at medium speed 4 for about 7-8 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth, soft and elastic, not sticky to hands and not sticky to the bowl
It's easy to pull into a large thin and smooth membrane, with very little teeth on the hole edge
Pour in the soaked cranberries
Mix the cranberries with the dough at the lowest speed for 30-60 seconds
Fold and mix again to distribute the cranberries evenly into the dough
Fold until surface is smooth
Put it in the oiled bowl
Proof for 30 minutes at 26°C after covering. This dough don't need to be fermented to double size.
Press the dough with your fingers. When the dough rebounds slowly and leaves fingerprints, you can proceed to the next step.
Divide into 6 equal parts
Expel large bubbles in the dough
Rounding
Cover with moistened cloth or plastic wrap and rest for about 30 minutes
Expel large bubbles and flatten the dough
Roll up from top to bottom, tighten the seams, and roll into an olive shape
Cover and proof until it is nearly double size
At a temperature of about 26°C, it takes about 50-60 minutes. When the dough temperature is low, it may take a long time.
Sift a thin layer of bread flour on the surface of the proofed dough for decoration
Use a sharp blade to cut 3 stripes on the surface of the bread
Preheat the oven to 400°F/200°C 20 minutes in advance, put it in the middle rack and bake for about 12 minutes until the surface is golden brown
Less oil and less sugar but soft and moist, healthy and delicious
This is Sherry, see you next time 👋