This heart-shaped loaf is one of my favorites! I’m sharing the details of this lovely mold, which many of you might ask about. The heart-shaped loaf tin is from San Neng, model SN2307.
Recipe
Sweet Stiff Starter
- 25g starter
- 75g flour
- 35g water
- 13g sugar
Dough
- 175g bread flour
- 15g sugar
- 3g salt
- 75g milk
- 1 egg (~55g)
- 20g butter
- All of the sweet stiff starter
Purple Potatoes Paste
- 13g purple potato powder
- 30g water
Method
- Prepare the sweet stiff starter and use it when it’s tripled, which takes about 7-8 hours at 27-28°C.
- Mix all ingredients (except butter and purple potato powder) until the dough comes together and is strong.
- Add butter and knead until the dough achieves windowpane.
- Split the dough into two equal parts. Add purple potato paste to one part.
- Bulk proof the dough for 1 hour at 28°C.
- Roll out both doughs and layer the purple dough on top of the plain dough, then roll it up into a log shape.
- Final proof for approximately 3-3.5 hours at 28°C (proof until the dough is 80-90% full in the tin).
- Bake with the lid closed at 170°C for 40 minutes.
Happy Valentine’s baking! 💜