The dad requested for some bread this morning and since i was on the roll on finding a good bread recipe, woke up and did some research on recipes found online! i know of many who swear by tangzhong, (which is actually a water roux cooked till 65℃ than added to the actual bread dough before kneading), but i personally do not find it as soft as i would like it to be. Thus the search continues till i found this recipe yesterday!
i was actually pretty reluctant to get started on this recipe, firstly, because it requires a starter dough *regular readers would have known by now patience is never one of my virtue* and secondly, i would take hours (literally took me about 6 hours) before i actually get to taste the bread.
A bit of history on this starter dough, it was said that this person actually spent like 5000RMB in order to obtain this recipe and, before her friend shared it, it was never found online. Which also explains why the search for this recipe returns almost close to no results on the internet.
i made a wholemeal version of the adapted recipe and oh my, it produces this really soft and fluffy bread, so fluffy i could die! :X i love tearing bread apart and seeing those strands of bread hanging on one another. *You will get what i mean when u see the pictures below.
Adapted from 爱和自由
Yields 7 155g Dough
- 210g Bread Flour (High Protein Flour)
- 90g Cake Flour (Low Protein Flour)
- 24g Caster Sugar
- 6g Instant Dry Yeast
- 240g Water (i use lukewarm to speed up the fermentation process)
- Mix all the starter dough ingredients together and let it proof in a warm environment till they resemble honeycomb. (i left it to rise in the oven with the oven light on, took me about 2 hours)
- 120g Bread Flour
- 90g Organic Whole Wheat Flour (if you would like to omit the wholewheat flour, just use 210g Bread Flour)
- 90g Cake Flour
- 96g Caster Sugar
- 1½ tsp Salt
- 24g Milk Powder
- 90g Egg (about 1½ 60g eggs, whisk before measuring)
- 54g Water
- 72g Unsalted Butter (Room Temperature)
- 10g melted butter for brushing after the bread is done
- Mix all ingredients from bread dough (excluding butter) to the starter dough and knead till it’s not sticky (if you are doing the wholemeal version, expect your dough to be sticky, it’s absolutely alright, do not over knead!)
- Add butter and knead till windowpane stage (You will not get a super shiny dough if you are using wholemeal, but you need to pass the windowpane test)
- Let dough proof till doubles in size
- Punch out the air and without resting, divide the dough into the number of portions you would like
- Shape the dough and put into greased baking pan for 2nd proofing
- Bake in preheated oven of 180℃ for 30 mins
- Apply melted butter the moment it’s out of the oven for that shine!
The whole recipe might seem a handful, but it’s basically just different steps to be done at different stage of proofing, so while waiting for the bread to proof, you could get ahead with whatever you are busy with. That’s one reason why i love making bread because the actual handling time is actually less than 30 mins. For the rest of the time, the heat and the yeast takes care of themselves. 😀
i hope you enjoy this recipe as much as i do. Just drop me a comment if you have any enquires on the process.
A really quick update and i’m back to my books!