It’s not the first time I’ve tried this recipe, just that results had never been this good. I was taken aback when slicing the bread, so cottony soft and fluffy. I guess the difference this time is that I had gained better appreciation of making bread over time and had really been very careful in following every step of the recipe to proof, release gasses, stretch and fold, autolyse and not try to skip any of the steps (which I sometimes get impatient and do!).
But be warned, it’s a sticky dough, from start to end.
Unfortunately, not many pictures for this round as I wasn’t expecting to share this recipe at all.
- 260g Bread flour
- 25g sugar
- 175g water
- 1 tsp yeast
- 25g butter
- 1/4 tsp salt
1. Mix flour, sugar, water roughly. Autolyse (just cover and set aside) for at least 30 min. This step is a must-do as water content is high, and autolyse helps flour absorb water.
2. Add in the yeast and knead till a rough dough forms. Then add in butter and salt and knead till window pane. I had to hand knead the last stage to reach window pane.
3. Proof for about 60-70 min till double in size, in a clean lightly oiled bowl.
4. Turn out onto counter top (with exposed surface facing down). Press gently with palm from centre of dough to push out bubbles to the edges and pat them away.
5. Divide into 2 portions of 230g. Shape into round doughs and rest covered for 20min.
6. Flour surface and rolling pin lightly. Take one portion, roll out with a rolling pin into a rectangle shape, again pat away bubble. (Note: the many round of flattening and releasing gases will help your loaf develop numerous small fine pockets and give it a very soft spongy and refined texture).
7.Fold 1/3 up and down inwards, pressing with your palm, then swiss-roll up and place in the baking tin. Repeat for other portion.
8. Final proof for 60-70min till dough reaches about 90% of the height of the baking tin
9. Bake at 210 deg C for 30 to 35 min. I tented the top with aluminum foil after 10 min.
10. Cool for at least 1 hour on wire rack before slicing.