Five Thousand Dollars Starter Dough Bread

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I saw so many posts on the Five-Thousand-Dollars-Starter-Breads. I was so curious why it was named 5K, so I decided to ask one of the baker. She pointed me to a blog post, and from there, I understand why it was named 5K bread. Many bloggers have also started baking this bread. Out of curiously, I decided to give it a try. For my last proofing, I went out and left it to proof for about two hours. By the time I came back, the dough was over the brim of the bread container.

The bread loaf was really soft and spongy after baking. I didn't find anything really special about this bread recipe though it stayed soft even after two days. Perhaps, I shall try baking buns like what Edith did. Otherwise, I thought the previous buns which I baked was actually nicer (because it was wholemeal compared to this white bread)!

Recipe for Five Thousand Dollars Starter Dough Bread, adapted from Cuisine Paradise and Victoria Bakes.
(Makes a bread loaf)

Starter Dough:
105g Bread Flour
45g Plain Flour
13g Caster Sugar
4g Instant Dry Yeast
120g Water, room temperature

Main Dough:
105g Bread Flour
45g Plain Flour
42g Caster Sugar
3/4tsp Sea Salt
45g Lightly Beaten Egg
22g Water, room temperature
35g LIV Unsalted Butter, soften


  1. Mix all starter dough ingredients together and allow it to sit in a warm environment to rise till it looks like “honeycomb” (approximately 1hr).
  2. Mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. Then incorporate butter and knead till it is shiny and pliable.
  3. Allow dough to rise till it doubles in size (approximately 45-60mins).
  4. After dough has risen, punch dough down and WITHOUT RESTING dough, divide it into 3 equal portions, and make it into plaits.
  5. Place the plaited dough into an oiled loaf pan and allowed to rise (approximately 1hr).
  6. Brush it the top with milk.
  7. Bake in preheated oven of 180 degrees C on lowest rack for 25 mins.
  8. Once baked, immediately remove from the pan and let it cool completely before slicing.


Kitchen Corner said...
April 3, 2014 at 3:07 PM

Yes Jane, I think I'm curious as you about this special name recipe. But I'm not sure whether worth to try it. What do you suggest?

Passionate About Baking said...
April 3, 2014 at 8:50 PM

Hi Grace,
I think those methods that you used before, can produce the same or even better breads. If you are curious and want to try, you can try. But if you have no time and want good breads, still to your usual method. Nothing really too fantastic. That's my view.

Kitchen Corner said...
April 3, 2014 at 11:03 PM

Oh thanks for your advise Jane! I just like your honesty.

Oona Houlihan said...
June 27, 2014 at 12:06 AM

Now you asked the baker why it was called the 5K bread - but I still don't get it. Can you explain? Or is this soon to be renamed the Yellen-inflation bread :-)

Passionate About Baking said...
June 28, 2014 at 11:51 AM

Hi Oona,
The origin of why it was called a 5K bread was because a baker bought the recipe of this bread for RMB5K (china currency).

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