Today I baked one loaf of whole wheat bread using a new recipe. I had this recipe for quite time but was reluctant to try it out because it required 3 times proofing. Normal bread was only twice.
I was baking this bread actually for my friend Catherine who was on my waiting list. Each time I met her she would jokingly asked me when would be her turn. LOL!
Surprisingly, this bread turned out quite well. After baked it even weight out to be about 505gm. The texture was quite soft and not dry.
Make one 20 x11 x11 cm loaf ( 505gm)
Starter dough (中種)
120g Plain flour
85 g bread flour
1 Tbsp wheat bran
4g instant yeast
130g warm water
Mix together in a large mixing bowl to form a dough . Cover with cling wrap and set aside to proof for 60 minutes.
Main dough
85g bread flour
15g granulated sugar
1 tsp salt
10g powdered milk
50 g warm water
15g cold butter (cubed)
Method
1.After proofing the starter for 60 minutes, knead in (B) thoroughly. Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not sticky and elastic.
2.. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 1½ hour.
3. Transfer to a clean floured surface. Punch down and divide the dough into three equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Roll from the upper, shorter end down to the bottom . Flatten the dough with your rolling pin. Then roll once again Swiss roll-style . The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin . Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Bake at 200°C for 30 minutes or till the bread is golden brown
For more info please also visit my website Whole wheat bread
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