This dreamy pastel bread is made with Katzoomi bread base recipe, which uses an interesting technique to create a soft and fluffy crumb. Not only unique texture but fuller depth of flavour that comes from sourdough starter and preferment, creates an exceptionally moist dough which pairs so perfectly for this dreamy and pastel bread.

*The Katzoomi bread recipe was launched in November 2020 with the effort of Zumi 7 namely Abby, Billie, Jamie, Janet, Kah Ling, Lily and Chiew See (Autumn).

RECIPE
SWEET LEVAIN BUILD
40g Active Sourdough Starter (100% Hydration)
40g Flour
40g Water
20g Sugar
*Refresh starter couple times prior using to achieve optimum results
(Takes approx 56 Hrs to PEAK @ 27C)

PREFERMENT BUILD
100g Active Sourdough Starter (100% Hydration)
40g Water
100g Bread flour
*Refrigerate immediately once doubled while waiting sweet levain to peak
(approx. 2 Hrs @ 27C)

MAIN DOUGH
120g Bread flour
All of the sweet starter
All of the preferment
20g Sugar
5g Salt
25g Milk/ water
20g Whipping cream
10g Condensed Milk (optional)
20g Butter
2g Sweet Potato Powder
4g Sweet Potato Powder

This recipe yield 1x Pullman Loaf Pan (20x10x10cm)
OR 2x Square Loaf Pan (10x10x10cm)

Bake at 160c (fanforced) OR 180C (without) @ 2530 mins
*please adjust accordingly to suit your oven

NOTE:
⚠ Proofing time vary from 3.55 Hrs @ 28C, depending on strength of starter
⚠ Sweet potato powder's pigmentation vary from different brand and quality, kindly adjust the amount accordingly

HOW TO MAKE SOURDOUGH STARTER: https://bit.ly/3BJrPTG
How to plan your schedule for this bake [ Timeline ]: https://bit.ly/3gFO0ku
How to strengthen your starter guide: https://bit.ly/3udzzsU
How to read the dough, not the clock: https://bit.ly/3vfNv6N

Instagram: @sour.lotti
  / sour.lotti  

#katzoomibread #dreampastelbread