I rarely use water roux or gelatinized dough in bread making. Bread added with water roux is well known to be soft and moist that can last longer than normal bread.
After trying out, I realized the proofing time was exceptionally long - the dough took a whole 2 hours to complete the second proofing. I was uncertain whether this was due to me over-added the water roux, or I added insufficient instant dry yeast. One thing quite sure was the water roux really helped to produce a bread with soft and moist crumb *\(^o^)/*
Yield: one 20x10x12 cm loaf
Raw dough weight: 521g
Bread weight: 486g
Equipment: Mayer Breadmaker MMBM12
Yield: About 85g
15g bread flour
1. Mix water to bread flour.
2. Heat over low heat, and stir continuously to prevent the flour from sticking to the base.
Continue till the mixture thickens.
3. Cover the water roux with cling wrap to prevent the top from developing a crust. Allow to cool to room temperature before use.
4. Collect 75g of the water roux for later use.
Using 55g omega-3 egg
55g water 水
50g beaten egg 蛋液
75g water roux 汤种
40g raw sugar 黄砂糖
3g salt^ 盐
30g cold unsalted butter 冷无盐奶油
15g milk powder 奶粉
250g bread flour 高筋面粉
3g instant dry yeast* 即发干酵母
^ 3g salt is close to 1/2 tsp
* 3g of yeast is slightly less than 1 tsp
1. Mix bread flour with milk powder. Set aside.
2. Pour all the ingredients into the bread pan following the sequence listed in the ingredients.
Dig a hole in the flour and pour the instant dry yeast into it.
3. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.
4. The dough is ready.
5. Invert out the dough onto a floured work top. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 173g each.
6. Roll up the dough, fold to let the two ends meet, shape the dough into 3 balls by pulling down the sides, and seal at the bottom.
Cover and let them rest for about 15 min.
7. Flatten the dough and roll out into a flat oval dough.
8. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.
9. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin.
10. Flip the dough over so the smoother side will be facing out after rolling up.
Roll up the dough from the shorter end.
11. Place the doughs into a greased non-stick Pullman tin. The open end of the dough should be facing down.
12. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 60 to 120 minutes, or till the dough reaches almost the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.
13. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170 degree Celsius. And brush a coat of egg wash or milk over the dough surface.
14. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 40 to 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.
15. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.
Method adapted from Carol Hu's sharing
with appreciation :)