I have often wonder why do we need to PUNCH DOWN dough and let for second proofing. I search the internet but it seems there is no specific answer. It just states that "Punching down deflates the dough, getting the air out of the dough so that you can knead it and form it into loaves." Does this means that this is only good when we are making buns or several loaves at one time.
I decided to bake one NO PUNCH DOWN bread and see what happened; just for fun.
The Bread turned out to be quite okay and nice except the air pockets are not so even. The Bread is still very soft and the bread is not so dense. It is just like the ones they sell in our local supermarkets. The bread is quite big because I let proof for about 2 hours; more than double in size. The Pandan smell or taste is not there except the color for decoration.
Ingredients:
* 1 cup plus 1 tablespoon warm milk
* 3 tablespoons honey
* 3 tablespoons melted butter
* 3 cups bread flour
* 1 1/2 teaspoons salt
* 1 1/2 tsp instant yeast
* 1/4 tsp of pandan paste
* 1 tsp of bread improver (Optional)
Preparation:1. Put all the ingredients in a mixing bowl and mix well. Add a little more flour or water if necessary. Mix till dough is not sticky and leave side of bowl or not sticking to hands.
2. Rest dough for 15mins to soften the gluten in the dough
3. knead for about 15-20 min till smooth
4. Place dough in a 9 x 5 bread tin. (This is a very big bread)
4. Leave to proof for 1 1/2 hour or double in size.
5. Bake at 180 degrees C for about 35-40 mins or till golden brown .
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