The dough of the previous recipe was kneaded using a bread maker, while this round I used an electric hand mixer fitted with a pair of dough hooks, and completed by doing 500 sets of "slapping and folding". I have also increased the ratio of the superfine wholegrain flour. The light yellow bread was still soft and velvety in texture 😍
Serving: 1 loaf
Raw dough weight: 596g
Pan size: 21x13x10cm, 1.5L
Baking temperature: Preheat oven to 190℃, bake at second lowest rack, at 180℃ for 15 minutes, 170℃ for 20 minutes, or till golden.
Ingredients
245g bread flour
30g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast
50g natural yeast, 100% hydration +
50g beaten egg
127g milk, cold
8g evaporated milk/milk
15~25g water, cold, to be added depending on dough condition
3g salt
30g unsalted butter, softened
+ natural yeast can be replaced by 25g each of bread flour and water, plus 1g of instant dry yeast
Some beaten egg as egg wash before baking
Direction
1. Mix bread flour, superfine wholegrain flour, raw sugar, and instant dry yeast in a mixing bowl.
2. Add natural yeast, beaten egg, milk and water to the dry ingredients. Mix into a ball, cover and let it rest for about 15 to 20 minutes.
3. Use a good hand mixer (450W and above preferred) fitted with dough hooks to knead the dough for about 2 to 3 minutes before adding the salt.
Knead in the softened butter till the dough becomes less sticky.
Wear a glove to perform about 300 ~ 500 sets of "slapping and folding" till reaching window pane.
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| Picture for illustration |
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| Picture for illustration |
Click the video below to view the "slap and fold" process. The video link is only visible in Web version.
4. Shape the dough into a ball. Spray some water over, cover with a lid and let it proof for about 85 minutes.
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| End of first proofing |
5. Turn out the dough onto a floured work top. Deflate the dough, divide into halves, shape into two balls, cover and let it rest for about 15 minutes.
6. Roll out the dough to about 1cm thick.
Fold in the two wings towards the middle.
Roll flat slightly, and roll up, pinch to seal the end.
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| Picture for illustration |
Fold in the two wings towards the middle.
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| Picture for illustration |
Roll flat slightly, and roll up, pinch to seal the end.
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| Picture for illustration |
Place the shaped dough into a loaf pan lightly coated with butter. Spray some water, cover with a tea cloth, and let it undergo second proofing for about 60 to 75 minutes, or till the dough rises to almost the rim of the pan.
7. Start to preheat the oven to 190℃ for about 10 minutes. While waiting, apply a thin coat of egg wash over the top of the dough.
8. Bake at lower rack of a preheated oven at 180℃ for 15 minutes, lower to 170℃ for 15 - 20 minutes.
