Old-Fashioned Bread with Liquid Starter
A classic Chinese-style bread made using a poolish (liquid starter) method. The overnight fermentation develops deep flavor and creates an incredibly soft, fluffy crumb. This recipe yields 12 tender rolls perfect for breakfast or snacking.
Story
This old-fashioned bread uses a liquid starter (poolish) technique that was popular in traditional Chinese bakeries. The long, slow fermentation in the refrigerator develops complex flavors while being convenient for home bakers. The dough is kneaded until it reaches windowpane stage, creating that characteristic soft, pull-apart texture.
Ingredients
Bread flour
200g for starter + 300g for dough
Whole milk
120g for starter + 60g for dough
Egg
1 large (50g)
Active dry yeast
3g for starter + 3g for dough
Sugar
50g
Salt
5g
Unsalted butter
40g
Honey or rice syrup
15g (optional, for extra softness)
Instructions
1
Make the liquid starter
Whisk together the egg, milk, and yeast for the starter in a medium bowl until combined. Add the 200g bread flour and mix until no dry spots remain. Cover loosely and let sit at room temperature for about 1 hour until bubbly, then refrigerate for at least 8 hours or overnight.
2
Mix the main dough
Combine the remaining flour, milk, yeast, sugar, and honey in a stand mixer bowl. Add the fermented starter. Mix on low speed (2nd gear) for about 10 minutes until a thick, shaggy dough forms and pulls away from the sides.
3
Add fat and develop gluten
Add the butter and salt. Continue mixing on low speed until butter is incorporated, then alternate between medium speed (4th gear) for 1 minute and low speed for 2 minutes. Repeat this cycle several times until the dough becomes smooth and pulls into a thin, translucent windowpane.
4
Bulk ferment and divide
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 hour. Punch down and divide into 12 equal portions. Cover and let rest for 10 minutes.
5
Shape the rolls
Working with one piece at a time, flatten each portion into an oval (tongue shape). Roll up tightly from the top edge, sealing the seam by pinching. Place seam-side down on a lined baking sheet, spacing them evenly apart.
6
Final rise and bake
Cover the shaped rolls and let them rise until puffy and nearly doubled, about 45 minutes. Preheat oven to 180°C (350°F). Brush the tops with beaten egg for a golden shine. Bake for 20-25 minutes until deep golden brown. Let cool slightly before serving.
