not an easy dough to handle.. calculate the percentage of hydration and you know what i mean
面团不是很好使~算一算含水量就知道哈

ingredients (makes a 450g loaf)

poolish starter
50g bread flour
50g water
1g instant dry yeast

main dough
200g bread flour
28g caster sugar
3g salt
28g egg
68g whipping cream
65g milk
2g instant dry yeast
15g butter

食材(可做一条 450克吐司)

波兰酵头
面包粉 50克
水 50克
即溶干酵母 1克

主面团
面包粉 200克
绵白糖 28克
盐 3克
蛋液 28克
淡奶油 68克
牛奶 65克
即溶干酵母 2克
黄油 15克

Directions/做法

prepare poolish starter:
night before making bread, mix all poolish ingredients together
cover with cling wrap and chill for at least 20 hours
波兰酵头:
制做吐司前一天,事先制做酵头。酵头食材混合均匀
冷藏自少 20小时

on day of preparing toast:
mix poolish starter (no need to bring to room temperature) with all main dough ingredients
(except butter)
knead till everything is well incorporated
this is how my dough looks like after 10 mins. really sticky
add in butter and continue kneading
制做吐司:
酵头从冷藏库取出(无需回温)。将酵头和其它主面团食材(除黄油)混合
和面成团
揉了 10分钟。。哇噻。。真是粘个不行
加入黄油、继续搓揉

after kneading for 20 mins (gosh)
dough was still sticky
揉了 20分钟后。。我的那个天。。
还是粘

i took the dough out of my kitchenaid, sift about 1/2 tbsp flour on the dough
then lightly greased my palm
please refrain from adding more flour as it makes the loaf hard
我将面团从厨师器取出、筛上半大匙面粉
手掌抹上少许油
亲们请避免加入太多面粉~做出来的面包会偏硬哦

knead dough till it is silky and no longer sticky
did not take me too long. just 5 mins of hand kneading
面团揉至光滑、不粘手
搓揉时间不太耗时~手揉 5分钟吧

place it back into mixer and continue kneading for 10 mins
(i only use speed 1 and 2 for bread kneading)
there you go, done
proof till double in size
将面团放入容器、以厨师器搓揉 10分钟
(我从不用高速揉面。仅仅一档或二档)
完成
发酵至双倍大

divide dough into 3 equal portions and allow it to rest for 20 mins
面团分割成 3等份、静置 20分钟

roll dough out and fold sides into the middle
面团擀成长形、两侧往内折叠

roll dough up and seal seams well
面团卷起、封口捏紧

place into lightly greased pan and proof till it has reached 80% of the pan’s height
码入抹上油的烤盘内、发酵至 8分满

bake in 180 degrees C second lowest rack preheated oven for 30 mins
(i tented the loaf at 18th min of baking time)
送入预热至 180摄氏度倒数第二层烤箱烤 30分钟即可
(烘焙时间 18分钟后,我用锡纸盖上面包)

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(22) Comments

  • JL (June 10, 2016)

    hi, may i know where to buy the poolish starter?

    • Victoria (June 10, 2016)

      Hi, the poolish starter recipe is included above

  • Sarah (June 11, 2016)

    Thank you for sharing love it!

  • Wanwantea (June 11, 2016)

    亲亲网志新面貌好漂亮!!这面包真的太赞了!

  • Felicia Lo (June 13, 2016)

    Really love your every bread that you baked. So fluffy and soft like pillow! Check with you sweetie, I wanna buy a built in oven, and I’m looking at Brandt, Ariston and Bosch oven, which one is better with reasonable price and usage? Or what is your oven name ? Thank you in advance.

    • Victoria (June 14, 2016)

      hi Felicia, built in oven sounds good. I don’t have experience with any of the above so will not be in a good position to comment. It will be best if you get the salesperson’s advice and tell him what you are looking for. In both my built in oven experiences, i tried both Siemens and Electrolux but both came with the apartment. They are ok and serve basic needs. But if you have a good budget, go for a more sophisticated one that has more functions and allow top and bottom temperature control.

  • Annie (June 15, 2016)

    Hi, is there any sequence to pour the main dough ingredient to the mixing bowl?

    • Victoria (June 15, 2016)

      Hi, except butter which is added later, no particular sequence. My practice though is to whisk all dry ingredients, create a well, then pour in wet ingredients and knead

  • Ann (June 18, 2016)

    Will your polish starter raise to double size or more? I tried oncee but it stay the same amount after 2 days. Not sure do I have it done right.

    • Victoria (June 19, 2016)

      Your starter is ready once it looks hole-ly and bubbly. Please also check expiry of your yeast as well

  • vin (June 20, 2016)

    can we replace whip cream with yoghurt instead?

    • Victoria (June 20, 2016)

      No, that will be changing the recipe. It isn’t Hokkaido bread anymore

  • christeen (July 4, 2016)

    Hi Victoria, can i use all purpose flour?i’m running out of bread flour ==”

  • LynnC (July 13, 2016)

    Hi Victoria, is it a must to hand knead the dough after 20mins of machine kneading after butter is added? Can I let the bread machine knead instead?
    Thanks

    • Victoria (July 13, 2016)

      Hi Lynn, yes your BM can handle the job. The reason I jot how I do it is because there are readers who use mixer and always feedback that dough is sticky. Just trying to document and let them know how best to handle the situation in such cases. However depending on your flour and climate as well, one may not encounter my situation so thorough kneading by machine is fine

  • Ru~~ (November 2, 2016)

    hihi, is there any sequence to put the ingredients if i use bread machine?

    • Victoria (November 2, 2016)

      Hi, I’m not familiar with BMs so apologies, I can’t comment much

  • Zoey Chia (January 8, 2017)

    Hi Vic, may I ask why you put the dough back into the machine to knead after you had hand knead the dough till it is silky and no longer sticky? Thanks

    • Victoria (January 8, 2017)

      Purpose of hand kneading is because there are times when dough gets too sticky with machine kneading. It is more manageable with hand kneading. But from this, my dough as yet to reach window pane stage, that’s why I placed it back in machine to finish the course

  • Wong chooi chooi (March 4, 2017)

    Hi Victoria

    I baked 2 breads side by side today : Killer Toast and Hokkaido Toast.

    The winner is Hokkaido Toast – but only by a small margin… I used machine all the way and did not add any extra flour. The dough is very soft and no problem with using the machine. The bread is softer and moister than Killer Toast ( which I have baked many many times before today).

    Thank you so much for this wonderful recipe.

    Regards

  • Chua (May 2, 2017)

    What can we use to substitute whipping cream ?

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