Sourdough: Gula Melaka and Dates Loaf

Today, I tried another sourdough bread from a book that I got years ago.  This is the 2nd recipes I tried from there.

Hub has gotten me some dates but I did not quite like it.  So I used it up the balance in this Gula Melaka and Dates Loaf.

Made some blunders as my girl's school mates were here doing their project till very late.  Since I retired upstairs, I totally forgot about my dough until in the night.  By then, it was already fermented in room temperature for nearly half a day (meant to be only 3 hours).  I quickly chuck it inside the fridge as it was way too late to bake and I did not even shape the dough.

Brought it out the next morning and after shape, I still need to bring it back to room temperature before baking.

When I saw the dough, I knew it will not be a light bread.  Wanted to bin it but decided to just bake and see.  The smell was awesome and the texture looks just like Pumpernicke.  It did not taste that bad so I decided to serve it.  No complaints from the girl except that I pre-warn her that the bread will have a hint of sourness due to the sourdough starter.

I decided to post this recipe as I feel that it will be a delicious loaf if  I had not overproof it.

Will try again soon.

What you need:

50g palm sugar, chop
100g dates, deseed and chop
110g levain
170g milk
5g salt
¼ tsp cardamom powder
1/8 tsp clove powder
½ tsp cinnamon powder
½ tsp nutmeg powder
30g canola oil
250g bread flour

Method:

Mix the levain with milk until combined.

Add in the salt, palm sugar, spices, dates and oil.  Mix well.

Mix in the flour until a rough dough is formed.

Cover and let it proof at room temp for 2 hours or double in size.

Chill overnight (max 10 hours).

Flour countertop, and transfer dough.

Sprinkle dough with a little flour and pat down gently.  

Fold into a third, turn pat-down, and fold into thirds again.

Shape into a rectangle (same size as your pan), place inside, cover and let it proof for 2 - 3 hours until double.

Preheat oven to 180°C and bake for 30 - 35 mins or until golden.

Cool on a rack completely before cutting.


Enjoy!