Although the dough flavour and the sugar topping are the only taste-drawing factors, those are enough to make one continue pulling and munching the bread.
Munch munch :)
Yield : 4 long loaves in a 20 cm square pan
Bread weight: 440g
Raw dough weight: 450g
Natural Yeast (100% hydration)
Day Temperature: 29 degree Celsius
Ingredients
60g natural yeast poolish dough
10g cool boiled water
10g unbleached bread flour
Click the link for the method of cultivating natural yeast:
Click the link on preparing the natural yeast poolish dough for baking:
Natural yeast poolish dough 1 1/2 hour after feeding
Bread dough
Ingredients
100g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
30g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐
100g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
30g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油
185g bread flour 高筋面粉
20g top/cake flour 低筋面粉
40g poolish dough 天然酵母面种
1/2 tsp instant dry yeast 即发干酵母
Some beaten egg and coarse sugar for sprinkling on bread top
些许蛋液和粗糖做表面装饰
Direction
1. Pour cold whole/fresh milk and condensed milk into the bread pan.
2. Add in beaten egg.
3. Add in sugar, salt and cold butter.
4. Pour in bread flour, top/cake flour 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 kneading process stops, let the dough continues to proof in the bread pan for another 30 minutes.
30 minutes later
9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
10. Flatten the dough to remove the trapped air. Divide the dough into 4 equal portions, each about 112g.
The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.
11. Shape the doughs into 4 balls by pull down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.
The shaping method may not be proper, but these are the steps I used :)
16. Take a dough and sprinkle with a good amount of bread flour.
Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about twice the size of the side of the bread pan.
Hold tight to both ends and turn in opposite directions. When you start to feel the tension, let the two ends meet. The dough will automatically join into a twisted shape.
Click the link to view the video demonstration on shaping the dough.
12. Place the twisted doughs in a 20 cm square pan lined with parchment paper.
Spray some water over the dough and let the dough proof in a closed oven for about 50 minutes, or till the doughs double in size.
Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster.
13. Brush the dough with egg wash and sprinkle fine and coarse sugar evenly over the surface.
14. Bake in a preheated oven set at 170 degree Celsius for 17 to 20 minutes at lower rack till golden.
15. Allow the bread to cool down slightly on a wire rack before enjoying :)
When i applied the egg wash, the dough flattens, why was it so? Thks
ReplyDeleteHi Elaine, I guess you might have over stretched the dough which produced some gaps in between that might have widen when you applied the egg wash. When the air escaped through the gaps, the dough deflated.
DeleteHello, looks so good! Can I use all purpose flour in place of bread flour?
ReplyDeleteThank you, Amirah 😊 I think you can use AP flour in place of bread flour. However, the gluten in AP flour may not allow you to stretch the dough too long. Hope you'll get good result too :)
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