Ingredients
- Note:
- Pre-ferment Dough
- 480 g bread flour
- 274 ml water
- 14 g fresh yeast ( I used 8 g instant yeast)
- 7 g sea salt
- 14 g skim milk powder (I used full cream milk powder)
- Dissolve the yeast in water. Add bread flour, sea salt, skim milk powder and knead until soft. Cover the dough in cling wrap or a big zip log bag. Refrigerate to let it prove for 17 hours.
- The dough will expand in the fridge. So whatever container you put the dough in, do give some allowance for growth.
- Main Dough:
- 206 g bread flour
- 7 g sea salt
- 69 g caster sugar
- 199 ml water
- 3 g fresh yeast (I used 3g instant yeast)
- 48 g unsalted butter, room temperature
Preparation
Step 1
1. Knead all ingredients of the main dough together, except the butter.
2. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth.
3. Add butter. Knead until stretchable consistency (window pane test)
4. Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
5. Punch down and divide dough into 3 pieces.
6. Roll out each piece and roll up again.
7. Arrange rolled up dough into a greased pullman tin.
8. Let dough rise until 2/3 full. Place the lid on.
9. Preheat the oven at 170(fan)/190C and bake for 35 minutes.
Verdict:
Not manual kneading friendly. Taste like an ordinary white sandwich loaf, but very soft and fluffy, smelling better than store bought due to the use of butter. The crust is perfect for crust lovers, smells great. Bread should stay soft for 3 days, but mine was finished before that.