Step 1

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.

Step 2

Place the starter back in the same mixing bowl or can also be proofed in a jar.

Step 3

Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.

Step 4

Wash, peeled and shred the carrot with a grater. Keep aside.

Step 5

Put all ingredients (except butter) into a bowl of stand mixer. I usually torn the stiff starter slightly first.

Step 6

Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for about a minute or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.

Step 7

Change to hook attachment and knead for another 3 minutes at low speed #2 (KA) or until the dough comes together and elastic. Add in butter and continue knead for 10 - 12 minutes at low speed #2 or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

Step 8

In the same bowl, let the dough rest for about 45 minutes. Keep it covered with clingfilm or use a lid. The dough did not rise a lot in 45 minutes.

Step 9

Transfer the dough to a clean floured surface then divide into 3 equal portions (about 230g per portion) or 2 portions at your choice.

Step 10

Form each portion to a ball. Rest for 5 - 10 minutes.

Step 11

Flatten with rolling pin into a dish.

Step 12

Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.

Step 13

Place all dough in a loaf pan.

Step 14

Let it proof in a warm place until the dough reaches slightly below or 0.5cm below the height of the pan This one took approximately 2 hours 45 minutes at room temperature of 29C - 30C. The duration of proofing depends on your ambient temperature and starter.

Step 15

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 15 minutes.

Step 16

Brush with egg wash.

Step 17

Bake at preheated oven for 30 minutes, or until golden brown.

Step 18

Remove bread from oven and let them cool on rack completely before slicing.