Green Tea Red Bean Bread Loaf

I've not baked soft buns for a few months, especially since I started baking breads using sourdough. These breads usually have long fermentation period. So far, I still haven't gotten them right. My family members also don't fancy artisan breads, likely because I haven't gotten them right. So I decided to try pre-fermentation bread.

As my helper has gone back on her home leave, I was home half the day. To make sure my children have their meals, and do the basic and necessary housework chores. Therefore, I still have time in the afternoon to prepare my pre-fermentation for baking the following day.

I decided to try this Green Tea Red Bean Bread loaf from Fong's Kitchen. The instructions were very detailed and simple. I followed through except I used storebought red bean paste and rolled them in.
Recipe for Green Tea Red Bean Bread, adapted from Fong's Kitchen Journal.

Pre-ferment dough:
210g Bread flour
120g Water (80g milk + 40g water)

1 tsp Instant yeast (about 5g)

1) Prepare pre-ferment dough: Mix yeast with water, then combine with bread flour, yeast and milk powder.  Knead till smooth dough. Cover and keep in fridge for 17 hours before use.
Main dough:
80g Bread flour
6g Green tea powder
2g Instant yeast
40g Fine sugar
70g Water
25g LIV Unsalted butter, softened
230g Red bean paste, rolled out

2) Mix ingredients for main dough (except butter) and knead till combined.  Gradually add in the pre-fermented dough, piece by piece and knead to get a smooth dough. 

3) Add in the butter and knead to form a smooth and elastic dough.  Cover and proof the dough for 30 minutes.

4) Roll out the dough and place the red bean paste on the centre. Then use the sides of the dough to cover the red bean paste completely.

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5) Fold the dough into thirds. Then roll it flat and fold in the opposite direction into thirds also. Then cut into thirds and plait it. Refer to the picture from Carol's site.
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6) Let the dough rest in a loaf pan for 45mins.

7) Bake in preheated oven of 180C for 24 minutes till golden brown. Cover the top with foil after 13mins to prevent it from being charred.

8) Remove from the loaf pan immediately after baking. Let it cool completely before slicing.
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