Plain White Toast (Softest Ever)

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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 long process (3 proofs), took me about 5 hours. It’s a pretty high hydration dough, so wet sticky dough again.

Unfortunately, not many pictures for this round as I wasn’t expecting to share this recipe at all.

Recipe

  • 260g Bread flour
  • 20g sugar
  • 90g milk
  • 85g water
  • 1/2 tsp yeast (2g)
  • 15g butter
  • 1/2 tsp salt

Method

  1. Mix flour, sugar, milk and water roughly. Autolyse (just set aside) for at least 30 min.
  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 70-90 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. Fold the dough 1/3 top and bottom inwards, then 1/3 left and right inwards. Turn it over and place it back into a large bowl. Proof again for 40 min.
  6. Turn the dough out onto the counter-top again, flatten slightly to remove bubble. Divide into 2 portions of 230g. Shape into round doughs and rest covered for 20min.
  7. Take one portion, roll out with a rolling pin, 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).
  8. Fold 1/3 up and down inwards, then swiss-roll up and place in the baking tin. Repeat for other portion.
  9. Final proof for 60-70min till dough reaches about 90% of the height of the baking tin
  10. Bake at 210 deg C for 30 to 35 min. I tented for the last 10 min.
  11. Cool for at least 1 hour on wire rack before slicing.
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