@natashas_baking: Matcha zebra bread 🍵🦓 Sweet Starter: • 30g starter • 90g bread flour • 40g water • 7g sugar → Ferment starter until it tripled in volume, about 7-8 hours at 24-26°C. Dough • 230g bread flour • 20g sugar • 4g salt • 1 egg (55g) • 110g milk • 20g butter • All of the sweet starter • Matcha Paste • 10g good quality matcha powder • 15-25 g water → Mix into a smooth paste and set aside. 1. Mix Dough • Combine all ingredients except butter and mix until a strong dough forms. • Gradually add butter and knead until fully incorporated and dough achieves windowpane. Divide the dough into 2 equal portions • Mix the matcha paste into the matcha dough until fully combined. 3. Place the dough to proof for 2 hours at 26–28°C. The best way to keep a stable temperature is with a Folding Proofer from Brod and Taylor Consistent proofing temperature = consistently great results. 4. Shaping • Roll the dough into a rectangle. • Roll it up from one end to another like a Swiss roll. • Score the surface and place it into a greased 20x10x10cm tin. 5. Proof at 28°C for 3.5–4 hours, or until the dough fills 90% of the tin. A Folding Proofer from Brod and Taylor helps keep a stable temperature, ensuring consistent results every time. 6. Bake at 325 for 28-30 min Enjoy 😉 #matcha #bread #sandwich #Recipe #delicious

Natalya Syanova

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Region: US

Tuesday 23 September 2025 16:34:38 GMT