Gula Melaka Bread – ( 中种法 )Simply Divine

Freshly and Lovingly Baked on : 2nd Feb 2014



Never had I attempted this method of making bread since the day I got addicted to it. I was nudged many times by the dowager to try this method of making bread. I always told her that there is a time for everything.  I need an impulse to do so.

Oh yes, as I was nursing the bad bout of illness I have got since Wednesday and have plenty of time to read, the urge arises.  In chinese, this method of baking is called 中种面包。It involves prepping a starter dough and let it rise for an extended period of time and then incorporating it into a fresh dough.

I chose this to bake today largely because I love the flavor of Gula Melaka and also very keen on the method of baking

Do enjoy the process. Its my first attempt and I can tell you it is not that difficult to achieve. You probably just need to plan the bake in advance. I did up the starter dough (中种面团)the night before.

Dough to prep in advance

214g Bread Flour
2g Instant Yeast
128g Skimmed milk (cold)


Mixed all ingredients together. Use your hand and knead in all those ingredients. Placed in a bowl and let it rise overnight for 14 to 16 hrs. Otherwise, if you intend to make it within the same day, you can let it rise for 4 to 5 hrs.

Main dough

90g Bread Flour
30g Eggs
3g Instant Yeast
A pinch of salt ( abt 5 to 7g)
14g Milk powder
60g Gula Melaka
30g Unsalted Butter ( Softened )


Mixed all ingredients and the starter dough ( except the butter ) into the mixer bowl. Knead well before adding the butter. Once it pass the window pane test, let it rest for about 10 minutes before cutting it up into twelve 43g dough. Round it up and position onto the greased baking tray. Let it proof for 60 minutes before baking them in a preheated oven of 170 degree for 15 minutes.

Once done, let it cool on the wire rack. Enjoy it with a cup of coffee. Simply pleasure.


This texture made me skip around the house in glee.



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