Out of the different types of bread I've ate, this sweet and soft bread is one of my favourites!
Beautiful gold lines, perfect shape
Gently tear apart the bread, the delicate layers are like cotton candy, the layers are distinct and meticulous!
I use the 70% Pre-Ferment/Biga method, the first step is to prepare the Pre-Ferment/Biga dough
Put 79 grams of egg whites (about two large eggs) into the basin
Add 180g cold milk, 3g instant yeast
Stir well
Add 406 grams of bread flour and form a dough
Knead for about 1-2 minutes
After sealing, put it in the refrigerator and ferment for 15-17 hours
The low-temperature fermented dough has no large bubbles, which is the key to making delicate bread.
Pre-Ferment/Biga dough can also shorten the kneading time and control the dough temperature
Cut the Pre-Ferment/Biga dough into pieces and put into the mixing bowl
Pour into the final dough ingredients, 174 grams of bread flour, 34 grams of milk powder, 70 grams of sugar,
3 g instant yeast, 8 g salt, 158 g fresh cream
When mixing, add a small amount of milk or flour according to the humidity of the dough if needed
Mix into a dough with the dough mixer at low speed 2, it takes about 2 minutes
After forming a dough, turn on medium speed 4 and stir for about 3 minutes
You can hear the sound of the dough hitting the wall of the bowl. When the surface of the dough is smooth, stop the mixer
At this point, the dough is already elastic, and a transparent but not smooth film can be pulled out
Then add 45 grams of softened butter
Tear the dough with your hands so that the dough can absorb the butter
Turn on low speed 2, when the butter is completely absorbed by the dough and re-formed into a dough
Turn on medium speed 4, stir and beat for about 2 minutes and 30 seconds
Stop when the dough becomes very smooth and elastic
The dough can be pulled out a very uniform and smooth film
Fingerprints can be seen through the film, the edges of the hole are relatively neat
Then the dough is kneaded. Be careful not to knead your dough too much, you won’t be able to bake a successful toast if the gluten is broken
The kneaded dough is best at 24-27C. If the room temperature is too high, ice cubes can be applied outside the mixer bowl to cool down during the mixing process
Cover the dough and rest for 30 minutes at room temperature, do not double ferment to avoid large bubbles
Divide the dough into 6 equal parts
Round gently each part
Cover and rest for 15 minutes
Flatten gently with your fingers, and use a rolling pin to roll into a rectangle about 12*20cm
Try to get rid of the big bubbles, but don’t break the dough
Roll up from the short side and fold into 4 folds
Cover and rest for 10 minutes
Seam-side down and flatten it by hand
Roll into a 30cm long strip and eliminate large bubbles
The width of the dough should be smaller than the width of the baking box, otherwise it will not be easy to put into the baking box after it is rolled
My baking box is 10cm wide, so my dough here is about 7cm wide
Gently roll up after turning it over, preferably 2.5 to 3 turns
Put the dough into the greased baking pan in the same spiral direction, with the seam facing down
Cover and ferment until reach 70-75% full of the baking pan, and it will take about 1 hour and 45 minutes at 30C
Close the lid
Bake in an oven preheated to 350F/180C for 22 minutes, then 330F/170C for another 12 minutes
The room is full of milk fragrance even before the toast’s baked.
A perfect shape pullman loaf, the corners should have a golden line of about 5-10mm (light part)
The texture of the bread is like cotton candy, light and fluffy.
Bread layers are very uniform, and super fine.
Soft as a cloud, you can tear it into feather-like pieces with your hands and then eat it.