Killer Soft Bread #breadrecipes #softbread
You’ll Need:
- 260g bread flour
- 3g instant dry yeast
- 160-180g egg (use ONE XL egg) + full cream milk
- 30g sugar (10g if making a salty toast)
- 2g salt (6g for salty toast)
- 30g butter
Instructions:
- Mix all ingredients (except butter) together and knead till you get a silky and elastic dough
- Incorporate butter and knead till window pane stage (crucial)
- Divide dough into 3 portions, then roll out flat. swiss roll, and place into greased loaf pan
- Rise till dough reaches 90% of height of pan
- Bake in preheated oven of 170 degrees C, second lowest rack for 45-50 mins, tenting bread with foil if it browns too quickly
NOTES:
- I used 2 different bread flour 92g casarin flour (protein level 11.6%) and 168g canadian very strong bread flour (protein level 14.9%). no particular reason why the weird weightage i was only trying to use up the left over casarin flour
- Iused 180g hydration 76g egg + 104g milk. you can use whipping cream for this portion as well. if weight of whipping cream is 80g, you can omit butter. UPDATE: there had been questions about this portion. The total hydration needed for this bread varies between 160-180g and this depends on your flour, and climate. so what is egg + milk = 180g? meaning, use ONE XL egg (which is about 70g and i mean net weight), then top up the weight for it to measure to 160 or 180g. you can use a mixture of milk or whipping cream or either one. if you use entirely whipping cream, and say your egg is only 56g in net weight, then it is 56g + 124g whipping cream = 180g. in this case, since whipping cream is more than 80g, please omit butter in the recipe. but if you are using (for example) 56g egg + 100g milk +24g whipping cream, then please include butter. I hope this helps.
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