Serving: one loaf
Raw dough weight: 609g
Pan size: 1.5L, 21x13x10 cm
Baking temperature: Preheat oven to 190℃, bake at lower rack at 180℃ for 15 minutes, reduce to 170℃ for about 20 minutes.
Perform about 500 sets of "slapping and folding" till the dough reaches
window pane stage.
End of first proofing.
2. Invert out the dough onto a floured work top. Deflate the dough and shape into a ball again. Let it rest for about 15 minutes.
3. Roll out the dough, and roll up like a swiss roll, pinch to seal at the long edge.
End of second proofing.
|The dough was over-proofed slightly 😉|
4. Preheat oven to 190℃ for about 10 minutes. While waiting, dust a thin coat of bread flour over the top of the dough, score the top using a razor.