SUGARLESS LOAF

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

ROTI SANDWICH GUNA AIR MENGELEGAK

This bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.

Semi cooked dough

½ cup bread flour
50 ml boiling water (mesti air mengelegak)

-  Mix well to form a “semi cooked dough”.

-  Chill the dough for + 12 hrs,

Main dough

1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water

1 tablespoon butter

-  Mix well, until the main dough is formed.

-  Add the “semi cooked dough” that was stored in the chiller.

-  Knead until well blended and then add the butter, knead to form an elastic dough.

-  Make sure that the dough was well kneaded.

-  Let the dough proof until it sizes double.

-  Divide the dough into 4 pieces.

-  1^st roll and mold it round. Bulatkan.

-  Let it rest for + 10 min.

-  1^st Roll each ball into a long strip n roll into a swiss-roll.
-  Let it rest for approximately 5~10 min.

-  2^nd Roll again into a long strip and roll into a swiss-roll.

-  Place the 4 swiss-rolls into the loaf pan n cover with a damp towel.
-  Let it rise until 90% of the height of the pan.

-  Place the pan cover and in the meantime preheat the oven at 350F.

Bake for 20~25 minutes at 350F.

After the baking time, remove the loaf from the pan and let it cool on a wire rack.

Slice the loaf once it is fully cool.