I think I am almost there...
I don't seem to have much luck when it comes to making loaf bread lately. I always have this problem with dough taking too long to fill up the bread pan during the second rise. Most of the time, the dough rose beautifully within an hour or so, during the first proof. But, after shaping, it took forever before the pan is 80% filled. There was not much of an oven spring too...the bread didn't expand much upon baking. I experimented with different recipes...using straight dough or tangzhong (water roux) method. At first, I thought maybe the dough is too little for my pan, so I even tried increasing the portion, even then, the dough just couldn't fill up the pan.
It soon occurred to me that I should just go back to the very basic of bread making, that is, to make a simple white bread. I went on to choose this recipe using the gelatinised or scaled dough method. Besides the gelatinised dough, an overnight sponge dough is also called for in the recipe. Both have to be done the night before, as they need to be chilled for at least 12 hrs. They were rather easy to prepare, as all that was required was to mix the ingredients to form a rough dough, no kneading was required.
It was a pleasure to knead the main dough...soft and elastic, and not too sticky. I was able to knead until it pass the window pane test...I could stretch it fairly thin before it started to tear away :)
Most importantly, the dough proof very well during the second rise. I am quite sure it has got nothing to do with the yeast as I didn't use a fresh pack. My pullman tin was 80% filled within 50 minutes. It has got nothing to do with the room temperature either, as the weather was just like any other day, around 29 ~ 30 degC.
I was very so pleased with myself when I removed the bread from the pan! What a lovely loaf...with straight sides and yet the edges are slightly rounded and not too sharp. This means the dough was sent into the oven at the right time...if the edges are razor sharp, it implies that the dough was slightly over-proof.
The only problem I had was, the crust was not baked to a nice golden brown. Thanks to my oven! Despite preheating it to 230 degC, the oven temperature dropped by about 20~30 degC, so the loaf was baked at a temperature of 200 instead of 220 degC. The other reason for the slightly under-browned crust was, I lined my pullman tin with parchment paper. I had to resort to using parchment paper as I had difficulties unmolding bread from the pan :(
The crumbs was very soft and light, and the crust was so thin that I wouldn't even consider it as crust. The bread was so tender that a slice would flopped over if I slice it too thin. I tasted one slice of bread everyday, plain, without any jam or butter. The very first slice, a few hours after the bread was baked, was cottony soft and I could even feel the moisture in it. It must be the most delicious slice of bread I have ever made. It was also the first time my untrained palette could detect this nice fragrant from the wheat flour! It tasted better than any store-bought bread. The second slice, 24hrs later, tasted good...just as tender and soft...comparable to any commercial loaf. The third slice, 48hrs later, had aged a little. It felt heavier, and the surface was a little dry. Nevertheless, I still think it tasted good. I had the last piece 72 hrs after it was out from the oven. The bread had aged further. The texture was just like any commercial bread that was just before its shelf life. Even though I could still eat the bread without having to toast it, I had to spread some kaya to make it taste better.
There is no doubt that this recipe is going to be a keeper. It is the perfect recipe for me...the dough is not too difficult to knead by hand, and the finished bread could stay soft for days.
White Sandwich Bread
Ingredients:
(makes one 11cm x 11cm x 20cm loaf)
(A) Gelatinised dough (烫种) 75g bread flour
53g boiling water
(B) Overnight sponge dough (隔夜中种面团) 100g bread flour
60g water (room temperature)
1/4 teaspoon instant yeast
(C) Main dough（主面团） 225g bread flour
10g milk powder
22g caster sugar
5g salt
4g instant yeast
143g water (room temperature)
60g overnight sponge dough
gelatinised dough from (A)
30g butter (cut into cubes)
Method:
- Gelatinised dough (烫种) Add the boiling water in (A) into the bread flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Wrap dough and leave it to chill in fridge for at least 12 hrs. (Bring back to room temperature before using.)
- Overnight sponge dough Mix bread flour in (B) with instant yeast. Add water and mix to form a rough dough. Cover dough let it proof for 30mins. Wrap dough and refrigerate overnight. Note: only 60g is required. Bring back to room temperature before using.
- Main dough - Mix together bread four, milk powder, caster sugar, salt and instant yeast in a mixing bowl. Make a well in the centre, and add in water and overnight dough. Knead to form a rough dough. Knead in gelatinised-dough.
- Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
- Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about 60mins, or until double in bulk.
- Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 3 equal portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
- On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the shorter end, roll it up swiss-roll style. Leave the doughs to rest for another 10 mins.
- Flatten each dough and roll it out again to form a long rectangle (around 30cm x 10cm). Flip the dough over and roll up swiss-roll style, roll up as tightly as possible. Pinch and seal the seams. Place the three doughs, seam side down, in a well greased (with butter) pullman tin.
- Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 50~60mins, or until the pan is 80% full. Cover the lid (well greased with butter) and bake at 220degC for 35mins. Unmold immediately and once cool store in an airtight container.
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