Golden Yuzu Ingot Bread

Poolish Starter

1. Mix the ingredients well and leave in room temperature for 180 minutes or in the fridge for 10 – 12 hours.

1. Place all the dough ingredients and 80g of poolish starter except for the salt into the mixer.
2. Mix the ingredients for 1 minute on low speed and 5 minutes on medium speed.
3. Add in the salt and mix till the dough is smooth.
4. Place the dough into a bowl and let it rest till the dough double in size.

1. Divide the dough into 3 pieces at approximately 180g each.
2. Fold the candied yuzu peels into each dough and let it rest for 15 minutes.
3. Shape 2 doughs into oblong and place them into each ingot mould or any preferred moulds.
4. Shape and place the remaining dough on a tray.
5. Let all 3 doughs rest for 25 – 30 minutes.
6. To determine if the doughs are ready to go into the oven, give the dough on the tray a light touch. If the dough bounces back with a slight indent, the doughs are ready to bake.

1. Preheat oven at 170˚C.
2. Bake for 45 minutes at 170˚C for the breads in mould and 25 minutes for bread on tray.
3. Remove bread from mould immediately and let it cool before serving.