Sugarless Loaf
| Gelatinised Dough (Water Roux Starter) 100g Bread flour 70g Boiling water Mix well to form dough, let cool and fridge for at least 12 hours. (I did it up to 18 hours) Overnight sponge dough(old dough concept) 100g Bread flour 60g water 1/4 tsp instant yeast Mix and knead to form dough, proof for 30 minutes, wrap up and fridge up to 12 hours. ( I did it up to 18 hours) The above were done the night before. Next day, the dough: 350g Bread flour 9g salt 20g milk powder 6 g instant yeast 220g water 40g butter Mix all except butter. Butter to be added last after the dough is well mixed. Knead till smooth. The texture is very interesting here. The dough feels much smoother than those others that I've handled before. - 1st rise - 60 minutes in my oven that's 50C (actual probably around 40 degrees celcius). - I did the stretch and fold after the 1st rise. Let rest for 10 minutes. - Final Proof - 60 minutes in my oven. 15 minutes to heat my oven for 220 degrees celcius as the dough continue to rise. Bake for 35 minutes | |
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