Learning experience:
Putting together part 1 was easy. The next day, I had a hard time doing part 2 due to the wet dough. Took me a long time to see windowpane stage and it was not the ideal stage. Left with no choice, I treated it like a high hydration dough and just do a few stretch and pull method. Finally got to get a decent ball shape to proof.
After that, I tried as much not to handle with my hands or at least a damp hand.
I am glad that the bread turned out soft.
Source
What you need:
250g Japanese bread flour15g honey15g sugar75g whipping cream130g milk
3g instant yeast4g salt13g unsalted butter
Method:
Combine bread flour, honey, sugar, whipping cream, and milk. Mix to until well combined. Put inside a plastic bag and let it rest chill overnight.
Next day, transfer to mixing bowl, add in instant yeast, salt, and unsalted butter. Knead until windowpane stage.
Shape into a ball. Cover and let it proof until double in size.
Degas and divide into 2, shape into ball and bench rest for 15 mins.
Using a rolling pin, roll into an oblong. Roll down and pinch edge.
Place inside the baking pan. Cover and proof until 80% of the pan height.
Bake at 180 deg for 40 mins or until golden.
Enjoy!