Overnight Dough for Simple Soft Bread

Overnight dough Loaf Soft Bread

Overnight Sponge Dough ( recipe by Lynn Lim)

Ingredients A
100gm high gluten flour
70gm water
1g Instant Yeast

( prepare one day in advance)
1) Add instant yeast to water in a bowl. Add to the flour and mix well.
2) Clingwrap the bowl and proof for 30 min at room temperature
3) Refrigerate the sponge dough overnight.

Gelatinized Dough

Ingredients B
50gm high gluten flour
35 gm hot boiling water

( prepare one day in advance)
1) place all ingredients in a bowl and mix well
2) clingwrap the bowl and refrigerate overnight

Main Recipe

Ingredients C
75gm high gluten flour
25gm cake flour ( can replace with high gluten flour)
35gm castor sugar
5gm salt
10gm milk powder
30gm unsalted butter
65 gm fresh cold milk
1/2 tsp instant yeast

Final method
1) Take out Overnight Sponge Dough & Gelatinized Dough from fridge about 30min before preparation of breadmaking.
2) Place ingredient C in breadmaker as per bm manual
3) Add in ingredient A , then B.
4)  Using a wooden spoon and give all the ingredients a little stir and mix well
5) Use breadmaker and select soft bread mode ( 4 hrs for my panasonic bm)

Happy bread making!!
Kelly's Kitchen