This recipe is adapted from Princess Linda, very humorous blogger, love her recipes. It’s very sticky and wet, plus I added wholemeal flour, so really not easy to handle, flour everything. Because its wholemeal, window pane can’t be too perfect, something like this will do. Resting frequently in between each shaping also helps a lot.
Recipe (one 450g tin)
- 220g bread flour
- 45g wholemeal flour
- 3/4 tsp yeast
- 13g sugar
- 15g honey
- 13g diary whipping cream
- 160g water
- 15g salted butter
- 1/4 tsp salt
1. Add everything except butter and salt to stand mixer. Mix at Low speed for 5 min till rough dough forms. Stop regularly to scrape down and turn dough.
2. Add in butter and salt. Mix at Low to medium speed till a coarse window pane, about 20 to 30 min. Stop regularly to scrape down and turn dough. Shape into round dough and proof for 1 hour.
3. Place gently onto kneading mat. Flatten and divide into 3 portions, about 160g each. Roll to form rounds doughs. Rest for 10 min.
4. Roll out dough, gently pat out large bubbles at edges. Fold in 1/3 top and bottom , then rest for 5 to 10 min.
5. Roll out again, then Swiss roll up.
6. Proof for 1 hour till close to brim of tin (about 80 to 90%).
7. If using this same Pullman tin, bake covered at 215 deg C for 50 min. (If not covered, then 40 min at 200 deg C should be enough. Tent the top with aluminum foil if it gets too brown.)
8. If you are not using Pullman tin in this wavy design, then temp and duration needs to be shortened depending on you tin and oven.
9. Cool completely, at least 1 hour, before slicing.