made this 5 years ago….
still one of the best toast i’d ever made
5年前初次试做
再战依然迷恋

ingredients (450g loaf pan)

250g bread flour
213g cold milk
5g sea salt
10g caster sugar
3g instant dry yeast
30g softened butter

食材(450克烤盘)

面包粉 250克
冰牛奶 213克
海盐 5克
细砂糖 10克
即溶干酵母 3克
软化黄油 30克

Directions/做法

mix all ingredients together (except butter) till they come together
incorporate butter
所有食材(除黄油)混合后加入黄油

knead till window pane stage
揉至拓展状

shape dough into a ball and rise till double in size
面团搓成圆球、发酵至双倍大

divide dough into 3 equal portions without punching dough down
roll dough out and swiss roll into a 1.5-2x roll
(press out bubbles along the way)
rest dough for 15 mins
面团无需排气、分割成 3等份
面团擀开、卷成 1.5-2 圈的面团
(擀面团时出现的气泡都刺破哈)
面团松弛 15分钟

roll dough out once again and swiss roll into a 2.5-3x roll
面团再次擀开、卷成 2.5-3圈的面团

place dough into loaf pan and proof till nearly the brim of loaf pan
面团摆入烤盘、发酵至差不多满模
bake in second lowest bottom rack of 220 degrees preheated oven for 20 mins
(tent bread once the top has browned ~ about 7th min into baking)
送入预热至 220摄氏度倒数第二层烤箱烤 20分钟
(面包顶部上色满意后可盖上锡纸 ~ 约烘焙 7分钟后即可盖纸)

Personal note/温馨小贴士:

– this recipe requires bread flour that has good liquid absorption ability. if your bread flour does not absorb liquid well, you will be left with a sticky cake batter. so you must know your flour well~~ you can refer to my previous post on the flour i use
此食谱需用吸水量特强的面包粉。要不然最终面不成团、盆中只有面糊哈。亲们可参考我较早的博文、里头列出我所用的面粉

– as this is a very hydrated recipe, you can go ahead to use high speed to knead the dough (i used speed 8 on kitchenaid)
因食谱含水量特大,亲们可尽管用高速揉面(我用厨师器 8档)

7 Comments

  • Louise says:

    Hi Victoria,

    How are you? I tried this recipe but after baking, the bread shrinks a little at the sides. May I know why does this happen? Because I have kneaded till window pane stage.

    • Victoria says:

      Hi Louise

      Presumably you didn’t underbake, it’s absolutely normal for a very hydrated and yeasted bread to shrink. U can see that my loaf above shrunk as well

      • Louise says:

        Ah ok ok. Mine shrunk a lot more than yours. But I saw that it was browning quickly so I lowered the temp by 10 degrees.

        • Victoria says:

          Did you tent your loaf? It will be best to check internal temp of bread to determine doneness. You can remove bread once it hits 96 degrees celsius

          • Louise says:

            Hi Victoria. Yes, I tent it but was still more on the brownish colour. If you use Aluminium foil, how do you ensure it doesn’t touch the bread cos the part that touches the bread at the top, is like a spot of dark brown 😂

          • Victoria says:

            Hi Louise

            Tent the loaf at 10th min into baking time as usually by that time, the height of the loaf is at its max (based on my experience) and it won’t rise any further. The browning will more or less be there as well so tenting are that time is best

          • Louise says:

            Hello Victoria.

            Ok noted on the timing. Can I also tent with another tray on top, or is Aluminium foil the best renting method?

            Thank you!

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