Made a twist to my regular loaf by using part wholemeal and some soya bean residues. Outcome was fantastic and I think can 拉丝 also judging from the thin 光泽 :D
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| Can you see the shinning part? 光泽? :D |
Forgive me, I'd tightened the bottom part too much, resulting in a thick layer below. :(
Ingredients:
250g bread flour
250g bread flour
30g Wholemeal flour
20g Soy beans residue
30g caster sugar
15g Milk Powder
3g Salt
170g Natural yeast
150g Iced cold water
34g unsalted butter
Method
1. Knead dough till window pane stage.
2. 1st proofing - till double in size.Took 1h 30 min
3. Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4. Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5. Flatten and roll into swiss roll style and put into a Pullman's tin.
6. Cover with a damp cloth and final proofing in a warm place till 80% full.
7. Bake in a preheated oven at 210 deg C for 40 minutes. Done!
Method
1. Knead dough till window pane stage.
2. 1st proofing - till double in size.Took 1h 30 min
3. Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4. Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5. Flatten and roll into swiss roll style and put into a Pullman's tin.
6. Cover with a damp cloth and final proofing in a warm place till 80% full.
7. Bake in a preheated oven at 210 deg C for 40 minutes. Done!
Note on Final proofing:
- 30 min @ room temperature (11.05 am to 11.35 am)
- 11.35 am put the whole tin in the fridge to retard fermentation as I'd to rush out.
- 4 pm came home. Took out immediately~ dough rose to about 70%.
- 4.35 pm - Rose to about 75 to 80%
- 5 pm almost to the brim.
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