Have been trying quite a few recipes like tangzhong, sponge dough, killer toast…. am happy to come across this one using the poolish starter. The dough just feels so right from start to end. Very moist (always good indication when moisture content is high), yet still manageable with lightly floured hands.  End result didn’t disappoint at all.

Recipe (adapted from cornercafe, for 450g pullman tin)

Poolish

• 75g bread flour
• 75g lukewarm water
• 1/16 tsp yeast

Main dough

• 125g bread flour
• 50g cake flour (or replace with bread flour)
• 7g milk powder (optional)
• 25g sugar
• 3g yeast
• 3g salt
• 30g beaten egg (or 30g dairy cream)
• 40g – 50g water
• 25g butter

Method

Mix all ingredients for Poolish with a spoon till well incorporated. It will be a wet dough. Cover and proof for 1-3 hours at room temperature and then place in the fridge for another 16 hour or up to 2 days. Dough will look wet and bubbly.

If you wish to use it straightaway, you can also proof on countertop for about 4 hours till it becomes bubbly.

Gather all main dough recipe in mixing bowl, except butter. Add in Poolish. Mixed till a rough dough forms, then add in butter. Mix some more till smooth and elastic , and pass window pane test.

Place cling wrap over bowl and proof for one hour and then test with finger.

Punch out the dough on work table. Divide into 3 equal portions (about 150g) into balls, cover and rest for 10 min.

Roll out each dough, then fold 1/3 inwards from top and bottom.

Roll out lengthwise and swissroll up. Place into loaf pan and proof for 1 hour in a closed, off oven.

Cover with tin cover and bake at 200 deg C for about 40 min. Lift out of pan to cool and only slice after bread has cooled, at least 1 hour.