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 (adapted, one 450g tin)
- 200g bread flour
- 65g wholemeal flour
- 3/4 tsp yeast
- 10g sugar
- 30g honey
- 30g diary whipping cream
- 150g 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 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 15 min (lowest rack) and 200 deg C for another 25 min.
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.