This is a reduced version of the "easy kneaded soft white bread" recipe which I shared about a month ago. This round, I got the breadmaker to do the kneading and bake it in an oven. The result: the bread crumb was soft, moist and aromatic. Once tasted, never stop at one slice :D
Bread weight: 620 g
Raw dough weight: 665g
Yield: one 20x10x10 cm loaf
Natural Yeast (100% hydration)
Ingredients
30g natural yeast
50g water
50g unbleached bread flour
1/4 tsp raw sugar
Click the link for the method of cultivating natural yeast:
Directions
1. In a sterilized and dry glass container, pour in all the 4 ingredients and mix well.
2. Close the lid tight and allow to stand overnight, or till the content double in volume. This may take about 3 to 8 hours depending on the yeast strength.
3 hours later, the content has doubled in volume.
6.5 hours later, the content has tripled.
4. The next morning, in order to "wake up" the yeast, I added a small amount of water and flour to activate it.
Added 5g water + 5g flour, and waited 1.5 hour for the volume to double.
Room temperature: 26.8 degree Celsius
5. Collect 100g natural yeast for later use.
Bread dough
Ingredients
All ingredients in room temperature
160g cold water
30g raw sugar
3/4 tsp salt
25g beaten egg
30g cold unsalted butter
100g natural yeast *
270g bread flour
20g fine wholemeal flour
22g full cream milk powder
3/4 tsp instant dry yeast
* natural yeast can be replaced by 50g water and 50g of bread flour, if you're not using natural yeast.
Direction
1. Pour cold water into the bread pan.
2. Add in beaten egg.
3. Add in sugar, salt and cold butter.
4. Pour in bread flour, wholemeal flour, milk powder, and the poolish dough.
Adding the natural yeast poolish dough
5. Dig a hole and pour in the instant dry yeast.
6. Place the bread pan into the bread machine.
7. Select "8" Dough Kneading function; and press "Start".
8. The dough is ready.
9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
10. Divide the dough into 3 portions, about 225g each.
Roll up the doughs, and shape them into 3 balls. Cover with a lid and let them rest for about 10 minutes.
11. Flatten the dough with a rolling pin,
fold in the two wings,
Roll it out again
flip over the dough, so the smoother face with be facing out when roll up.
12. Place the roll-up dough into a greased 20x10x10 cm Pullman tin. Spray some water over the dough, and place in a warm oven to undergo 2nd proofing for about 45 minutes, or till the dough almost reaching 4/5 of the Pullman tin height.
13. Brush the top with egg wash, and bake in an preheated oven at 170 degree Celsius for about 40 to 50 minutes. Place the Pullman tin at the lowest rack.
About 30 minutes into baking, the top started to turn brown.
To avoid over-browning the top,cover it with an aluminum sheet.
At the end of the baking session.
14. The bread is ready when the crust turns golden. Remove the bread from the tin and cool down over a wire rack.
15. Slice the bread after cooling down :)
Recipe adapted from page 27 to 29 of the following recipe book :)
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