Here’s a nice recipe to try! Dough is so elastic and pliable, it’s like plasticine, no flouring needed. It uses 2 method to make the dough soft, sponge dough and just plain o folding. Although it’s called sponge dough, the whole process doesn’t take longer than a straight dough method. And because of the numerous folding, the whole bread is chock full of strands, crumbs are very fine and soft. See here.

 

Recipe (translated from here)

Sponge Dough

• 210g bread flour
• 100g milk
• 3/4 tsp yeast
• 1 small egg (40g without shell)

Main dough

• 70g bread flour
• 25g diary cream
• 10 g milk powder
• 50g sugar
• 30g salted butter

Method

1. Warm milk to room temp, dissolve yeast in the milk.

2. Add in all ingredients of sponge dough and knead a few times to form a rough dough. Proof for 1 hour.

3. Tear the sponge dough into small pieces and add in all the main dough ingredients. Mix in a stand mixer till smooth and elastic, about 20 min. There is no need for perfect window pane, so long as dough is elastic and with even texture.

4. Place dough onto work surface and divide into 2 portions roughly.

5. Roll out 1 portion with rolling pin, then fold 1/3 in both sides as shown, repeat for other dough.

6. Repeat step 5 for 6-8 times for each dough. You will see the dough becoming smoother and smoother.

7. Next divide the dough into 12 portions of about 45g.

8. Roll out each portion, fold 1/3 inwards again. Then rest the whole lot for 10 min.

9. Roll out each portion then Swiss roll up and place in baking tray.

10. Proof for 1 hour and then eggwash with a beaten whole egg.

11. Bake at 170 deg C for about 25 min. Tent if it browns too fast. Place bread on wire net to cool, before eating.