Q: Can I use regular yeast instead of high sugar tolerance yeast?
A: Yes, but high sugar tolerance yeast is recommended for better results in sweet doughs like this one.
Q: Do I need to refrigerate the dough overnight?
A: Yes, refrigerating the dough overnight is essential for the first stage of fermentation and to develop flavors.
Q: What can I use if I don’t have a RuiLi knife for cutting the dough?
A: Any sharp knife or a dough scraper can be used, though a RuiLi knife is ideal for precision.
Homemade European Bread with Nuts, Sweet Potato, and Black Sesame
Notes
Ingredients:
- Polish Starter: 100g high-gluten flour, 100g water, 1g high sugar tolerance yeast
- Main Dough: 500g high-gluten flour, 150g water, 3g yeast, 4g salt
- Add-ins: 20g roasted nuts, 15g dried fruit, appropriate amount of sweet potato paste, 15g roasted black sesame seeds
- Mix 100g flour, 100g water, and 1g yeast for the Polish starter. Refrigerate overnight until it rises.
- Combine the Polish starter with all the main dough ingredients and add-ins. Refrigerate for 24 hours for the second fermentation.
- Divide the dough into four parts. Make nut, sweet potato, and two black sesame breads. Rest for 10 minutes, fold, shape, and let rise again. Preheat oven to 230°C for 10 minutes.
- Bake the fermented dough at 200°C for 30 minutes, monitoring the color in the last 5 minutes. The bread should sound crisp when tapped and be soft inside.
- Rich in carbohydrates and protein from high-gluten flour
- Contains healthy fats from nuts and sesame seeds
- Provides dietary fiber and vitamins from dried fruits and sweet potato
