I modified this recipe to become a sandwich loaf and I was glad that it turned out well. The only setback, it has a long proofing time but the result was a loaf of Fluffy Sandwich Loaf.
Since my breakfast was ready and only waiting for the bread, I did not have the opportunity to wait for it to cool completely before slicing.
Learning experience:
I started the night before to prepare the dough. Only add in the yeast and butter in the morning.
The dough is sticky and I know this will yield a fluffy loaf.
Also am happy that it filled out the Pullman tin nicely.
Give plenty of time for proofing and cooling.
What you need:
240g bread flour60g cake flour4g salt40g sugar1 egg160g milk3g instants yeast30g butter
Method:
Combine all ingredients except instant yeast and butter.
Mix until it forms a rough dough, cover and let it rest overnight (or min ½ hours).
Bring out from the fridge and add in yeast and knead on low speed until smooth. (sp 4) for 10 mins.
Add in butter and continue to knead (sp 3 for 3 to 5 mins), scrap down.
Continue to knead at Sp 4 for 3 mins until windowpane stage.
Shape into a ball and let it proof for 1 hr. (Damp hand to prevent sticking)
Dust counter top and remove and shape into a ball and let it rest for 15 mins. (do not degas but do tension shape).
Pat down and spread into a rectangle (tin width) and flip over.
Fold into 3s and roll down.
Place into Pullman tin, let it proof for an hour or 80% to tin.
Bake at 195°C for 30 mins or until golden brown.
Remove immediately and cool on rack.
Cool completely before slicing.
Enjoy!