Matcha Heavy Cream Loaf | Sponge Method | Use Up Leftover Whipping Cream

🌸I needed to use up some leftover heavy whipping cream, so I baked these two Matcha Heavy Cream Loaves. Because the recipe uses a generous amount of whipping cream, I omitted the butter. If you want an even richer mouthfeel, you can add 10g of butter per loaf.

🌸These loaves have a pillowy-soft, fine crumb structure and a deep, fragrant matcha flavor.

🍞Ingredients: Makes two 450g Pullman loaf pans

🌼Sponge (Chongzhong):

Bread flour 350g, milk 215g, instant dry yeast 3.5g.

🌼Main Dough:

Bread flour 150g, egg 50g, sugar 65g, matcha powder 7g, salt 6g, heavy whipping cream 120g, instant dry yeast 2g, milk 50g (adjust as needed), milk powder 15g (optional).

🍞Method:

1️⃣The night before, mix all the sponge ingredients together and knead into a ball (it will feel fairly firm). Now that the weather is cool, cover the bowl, let it ferment at room temperature for 15 to 30 minutes, and then refrigerate for 12 to 15 hours.

2️⃣The next day, tear the chilled sponge into small pieces and place in the stand mixer bowl with all the main dough ingredients. Knead until the dough reaches the full windowpane stage (thin, translucent membrane).

3️⃣Shape the dough into a tight ball, cover, and let rest for 30 minutes.

4️⃣Divide into 6 equal pieces, shape into tight balls, and let bench rest for about 10 minutes.

5️⃣Roll out, coil up, and place into the loaf pans. Proof in a warm, humid spot until the pans are 80% full. Watch the dough volume rather than the clock; mine took 110 minutes today.

6️⃣Adjust the baking temperature and time according to how your oven runs. I am still getting used to my new oven, so my numbers are just for reference: I started at 180°C, and after 5 minutes one loaf was already browning quickly while the other was half-browned, so I tented both loaves with aluminum foil. After another 15 minutes, I lowered the temperature to 165°C and baked for a final 12 minutes.

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