You can make Japanese toast bread with feather-like-peeling effect with all-purpose flour!
Choose flour with more than 12% protein
In summer, add some ice cubes to the cold water to lower the temperature of the water
Pour 76 grams of fresh cream into the bowl, pour the prepared water(460g) in half
Add 76 grams of sugar, 7 grams of instant yeast, 15 grams of honey and mix well
Add 9 grams of salt and mix well
Pour in 765 grams of all-purpose flour, simply mix
Stir the dough for 30 seconds using the mixer at speed 2
Check the dough, there is a lot of dry flour
Add 2 tbsp water, about 30 grams
Stir for about 30 seconds, then check the condition of the dough, there are still some dry powder
Add a small amount of water and stir again. If you need to add water after checking the dough, add about 1 tbsp of water each time.
Until the dough is quite soft, yet not annoying sticky
The dough just made, there is not much gluten
Cover the dough, put it in the refrigerator and let it rest for 20 minutes
This is about 60g of water left unused
Resting in the refrigerator can lower the temperature, strengthen gluten, shorten the stirring time, and also allow the mixer to cool down
Stir for about 8 minutes on low 2nd speed
The hole edge on the pulled film is a bit jagged
Put in softened butter (do not soften too much), wrap the butter with dough
When there is too much butter around the bowl
Turn on the 4th speed for about 30 seconds, and then turn back to the 2nd speed
This is the film pulled out after adding butter and stirring for 5 minutes
Continue stirring for another 5 minutes
The dough temperature is just right
The film pulled out is very thin and smooth
Put some butter in the bowl to prevent sticking
The well-mixed dough is very soft and elastic, not sticking on hands
Knead the dough to a ball
Place in a pot and ferment for 1 to 1 1/2 hours until double size
Use a finger to poke a hole in the finished dough, the dough will not shrink
According to the total weight of the dough, divide the dough evenly into 6 portions
Round up the 6 divided doughs
Cover the dough and ferment for 30 minutes
Grease the baking pan with butter
Lightly press the dough by hand
Use a rolling pin to gently roll it into an oval shape
Gently roll up
Rest for 10 minutes
Place dough seam side down on the board
Use a rolling pin to gently roll into a bar
On the opposite side, gently roll up from top to bottom
Place in baking pan with seam-side down and ferment for 40-50 minutes until double sized (do not over-ferment)
Put the pan into the bottom rank of the oven preheated to 350F / 180C for 35 minutes
The baked bread is golden and very beautiful
Take out the baked bread immediately and put it on rank to cool
This Japanese bread is soft and delicate, with a lot of feather-like peeling
Great taste!