The dough is really easy to handle. As I was busy preparing for dinner, the dough proof a little longer and I was worried that I might have to bin this loaf. Thankfully, all turned out well and it is soft and fluffy.
Since it is a big loaf, I gave half to a friend. Hope they like it.
You may halved this recipe for a smaller loaf if you have a small family.
Findings: The bread is soft and fluffy and it does stay soft even overnight.
I am sure if you like asian bread texture, you will like this too.What you need:
480g bread flour50g wholemeal flour
5g instant yeast 10g salt
25g light brown sugar
20g honey
50g whipping cream
320g cold water
25g unsalted butter
Method:
Mix bread flour, wholemeal flour, flours, instant yeast, sugar and salt well.
Mix in honey and whipping cream.
Add in cold water and knead until it forms a smooth dough.
Add in softened butter and knead until it passed window pane stage.
Remove and preshape into a ball. Cover and let it proof until double in size (approx 1 hr)
Remove onto a lightly floured table top. Divide into 5 pcs (approx 195g each).
Flatten and shape into a ball. Cover and let it rest for 10 mins.
Lightly roll into a oblong shape. Roll into a rod. Cover and let it rest for 10 mins.
Lightly roll into a log, flip over and roll up again.
Put into a lightly greased Pullman tin (950g). Cover with clingwrap and let it proof until 80% tall.
Bake at 215 °C for 20 mins and lower heat 200°C for another 20 mins.
Remove and lightly dropped the tin to release. Remove bread immediately from tin.
Cool completely before cutting.
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