Scroll to the bottom of the page for "PRINT RECIPE" ⬇

This lockdown period allowed me to have time to review my old posts. I found the Creamed Sweet Corn Loaf recipe using a starter dough method that I shared few years ago. I redid the recipe using fresh corn instead.

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.

Please click on Bread Making Method to understand more details.

It is advisable to read the below general notes before starting baking.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Sweet Corn Bread

Yields: 6 buns in a 8" round pan

INGREDIENTS:

Old Dough:

85g bread flour (I used Japan High Gluten Flour)

55g water

1/4 tsp instant yeast

1/8 tsp sugar

Pinch of salt

Main Dough:

195g bread flour (I used Japan High Gluten Flour)

3/4 tsp instant yeast

30g brown sugar (add more if you like slightly sweeter)

3/4 tsp salt

18g milk powder

30g butter, room temperature

28g whisked egg (less than 1 egg)

125g corn and milk mixture of (45g milk + 80g steamed sweet corn kernel)

50g steamed sweet corn kernels

Topping:

Corn starch

Utensil:

8" round pan, lined the base with parchment paper and greased the side with oil.

METHOD:

For the Old Dough:

Combine water, yeast and sugar in a mixing bowl. Then mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Kneading main dough:

Steam the a fresh sweet corn for 15 minutes. Remove the corn kernels with a knife once it is cooled down. Divide to 80g and 50g.
Blend 80g steamed sweet corn kernels with 45g milk in a food processor until fine. Please add more milk to add up to 125g if necessary.
Put all main dough ingredients (except butter) and old dough in a bowl of stand mixer and knead for 3 - 5 minutes or till the dough comes together. Add in the butter and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). Add in 50g steamed sweet corn kernels and knead for another minute to incorporate the kernels evenly into the dough. I stopped half way to prevent the motor from overheating.

1st Proofing:

Cover the bowl and let the dough rise in a warm place for 45 - 60 minutes or until doubled in size. I normally leave the dough in the same mixing bowl and cover with cling film or kitchen towel.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 6 equal portions. Please use a kitchen scale if you want to be exact. Roll each portion into a ball. After finishing shaping all the dough, place buns in a prepared round baking pan.

Final Proofing:

Let the buns rise for another 40 - 50 minutes or until the buns rise slightly above the rim of the pan.

Baking:

Preheat the oven to 180°C for about 15 minutes.
Sprinkle some corn flour on top of the buns and bake for 20 - 25 minutes, or until golden brown.
Remove bread and let it cool on rack.

Main Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

hazelMay 11, 2020 at 11:11 AM
Why are there two types, old n main doughs used ?
UnknownJune 5, 2020 at 12:30 AM
Hi, can you advise how to use old dough in other bread recipe? Do we need to calculate and less out the amount of flour and water when putting in old dough? Thank you!
VynesightJune 10, 2020 at 6:51 PM
I live in tropical Malaysia, can I put the old dough in the fridge overnight? Thanks!
VynesightJune 10, 2020 at 6:51 PM
I live in tropical Malaysia, can I put the old dough in the fridge overnight? Thanks!
VynesightJune 10, 2020 at 6:53 PM
Hi! I live in Malaysia; can I put the old dough in the fridge overnight? Thanks😊
UnknownSeptember 8, 2021 at 9:16 AM
I made this bread and it turned so beautiful. Thank you for the recipe.
I visited the page about various bread methods, what I don't understand is whether the result of each percentage is for each method, for instance, this old dough? Could you give recipe example of each method for easier understanding?
Thank you so much