Dreamy Pastel Bread (Sourdough Shokupan) | 梦幻生吐司 | Katzoomi Bread

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 5-6 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 (fan-forced) OR 180C (without) @ 25-30 mins
*please adjust accordingly to suit your oven
NOTE:
⚠️ Proofing time vary from 3.5-5 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: bit.ly/3BJrPTG
How to plan your schedule for this bake [ Timeline ]: bit.ly/3gFO0ku
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Instagram: @sour.lotti
/ sour.lotti
#katzoomibread #dreampastelbread

[@Aprilbakes_sg]

This is pure art. The time spent making this bread is all worth it. ❤️❤️❤️

[@irenesneddon2982]

Absolutely gorgeous! Thanks for sharing your knowledge!

[@Gankzillorated]

perfect execution

[@tesinekmekdunyas6887]

Perfect colour👍👍

[@f.chourmain]

So pretty. Love the color

[@SourlottibyAbby]

Thank you 💛

[@viredduck]

So amazing ❤ Look yummy🤟💜

[@user-bt7pf6sc2m]

So beautiful and thank you for sharing 🙏🙏

[@SourlottibyAbby]

Pleasure!

[@jeombao4917]

this looks so good!

[@SourlottibyAbby]

Thank you!

[@beatriceau5128]

Me and my family truly enjoy this bread so much. I substitute with Kale Powder. Thank you for sharing your lovely bread.

[@SourlottibyAbby]

Glad you love it!

[@oliviateo2770]

So pretty, 舍不得吃 😍

[@SourlottibyAbby]

谢谢～

[@yurnalissimorangkir6699]

Already try this 4 times and my kids really love the texture. Thank you for sharing this beautiful recipe. GBU

[@SourlottibyAbby]

Wonderful. Glad you and family loved it!

[@maritzamartinez8702]

How can I do the sourdough starter 1 part please Help 😞 I’m confused .

[@ThanhatFoodvn]

the bread is so delicious

[@SourlottibyAbby]

Thanks!

[@Albeesee]

Beautiful... going to try this recipe! Is there any maximum proofing time? How to prevent overproof?

[@alexandraphoebe5911]

I learnt that usually this recipe yield for open lid pan. Did you put all the dough for close lid pan or any adjustment?

[@quynhuyenha2715]

I love the color & texture! Many thanks for delicious recipe. What size of the jar that you used for the sweet levian?

[@quynhuyenha2715]

I meant levain

[@SourlottibyAbby]

Hi! Thank you. My sweet levain is using a 600ml container.

[@ameliatee1786]

请问，我面临的问题是，什么原因面包烤好出炉后，上层不是平型的，如何才能烤出正方形？还有，烤面包要开风扇吗？希望能收到你的回复。感激不尽。

[@phungleuyen7123]

Could I use instant yeast? And how can i exchange the yeast?

[@terisuny]

I'm in awe of how strong your starter is. Do you only use bread flour? 1 type of flour? Do you use mineral or tap water? Tks

[@SourlottibyAbby]

Hi! Yes, 100% white bread flour with distilled water

[@puripuribuns]

hi I have a slightly bigger loaf pan 30x10x10. do you think this might effect the final bake shape if I use the same recipe. edit for another question. so the sweet levain and preferment is done at the same time am i right?

[@SourlottibyAbby]

Yes definitely will. The ratio of the recipe is meant for 20x10x10. If your loaf is bigger, do not wait to bake at 90% filled. You may need to bake earlier, please adjust accordingly on proofing time. Q2: yes. Once preferment is doubled, refrigerate immediately and wait for sweet levain to peak

[@mandyng6885]

Hi, can I leave the sweet levain n preferment in fridge overnight if I plan to bake the next day?

[@SourlottibyAbby]

Hi! You can keep the preferment in the fridge overnight no problem. Where as the sweet levain I suggest feeding at a higher seed like 1:3:3:0.5 (starter: flour: water: sugar), and bring to ac room 23-24c. Usually can drag up to 7-8 hours.

[@emmapu2409]

very beautiful ❤️ may i know what brand of bread flour are you use to feed starter ？ tks

[@SourlottibyAbby]

Hi Emma, 12% protein bread flour

[@mingearnlivialim8316]

Hi, what should I do if the sweet levain didn't rise much?

[@SourlottibyAbby]

Hi! It can due to your starter is still weak, suggest to strengthen your starter before attempting it again. Alternatively you can omit sugar and use normal levain if it happens again.

[@faithsee7582]

Tried this and it turned out good! Was wondering if this can be done using rye and spelt?

[@SourlottibyAbby]

Thanks for trying! Yes you can substitute 10% of bread flour with it.

[@Jewelpoon]

So soft! May I ask if this is baked using fan forced. The color is nicely brown.

[@SourlottibyAbby]

Hi! Yes, one of my heating element was down so I had to use fan-forced mode. Kindly adjust accordingly as every oven setting is different ya.

[@Jewelpoon]

@@SourlottibyAbby thank you!

[@frankonly0402]

老师你好，问下这个面包揉好面不需要第一次发酵，直接整形放磨具里就可以了吗？

[@SourlottibyAbby]

你好，如果时间允许你可以进行第一次发酵然后再整形。或者直接整形都可以。

[@asaslf]

After window pass can i keep it 2 hours fermentation in room temperature then on fridge to next day ?

[@SourlottibyAbby]

I have not tried it, but putting the dough in the fridge is not necessary as it will halt the fermentation and affecting taste of the bread.

[@asaslf]

@@SourlottibyAbby can I do colors like what you show us but with cload toast recipe?

[@SourlottibyAbby]

Yes perfectly fine

[@hudaghassan5912]

Woow. Please i have question about my starter, it is 1 year old , i check it this morning after a week from feeding and store in the fridge. I found gray water and white things on top, i suspected mold but not sure, so i removed the water and fed it 4 hr ago , it is now raised and bubbly, does that mean it is ok it was not mold? Because i have no experiance, and i heard that mold cause health problems.

[@SourlottibyAbby]

Hi! The grey-brownish liquid is known as 'hooch', indicating the starter is just hungry. Yes you're doing it alright, just discard and feed it with fresh flour and water. It should become active as usual! At the mean time, please check out my Starter cultivation video. I've shown some samples of mold and hooch.

[@hudaghassan5912]

@@SourlottibyAbby thank you very much

[@YWChyi82]

Can ask what knife is this you using?

[@SourlottibyAbby]

Hi! It's Kuhn Rikon

[@sharonlim6871]

请问3份面团从stand mixer揉好后，需要休息2小时吗？

[@SourlottibyAbby]

你好，不需要。可以直接进行发酵

[@sharonlim6871]

好的，我照做但是6个小时后它在吐司盒还发不到一半。😭

[@niciunitec]

太漂亮了！我这里没有见到紫薯粉，找机会试一下

[@SourlottibyAbby]

你好，谢谢 😍 您可以试试在烘焙原料店找，或者虾皮(shopee)！

[@lilylim8275]

May i Change White sugar to honey? Tq

[@SourlottibyAbby]

Hi, yes you can, kindly adjust the hydration accordingly

[@lilylim8275]

For flour Protein = %?

[@nisazakaria2427]

How to make sour dough nya

[@SourlottibyAbby]

Check out the tutorial in my channel

[@ckrislozway]

Does it taste sir sour ?

[@SourlottibyAbby]

Hi Ckris, I would say subject to individual tastebuds and depends on strength of starter. However, using sweet levain can help to reduce/ even omit the tangness from the bread. Hope it helps!

[@ckrislozway]

@@SourlottibyAbby thank you. Well try again