It’s been some time since I’ve last updated my blog as I have been experimenting with different bread recipes in particular sandwich loaf.
I have a go to cheese bread recipe but I wanted to experiment using a different method.
I learnt that it is best to keep the dough between 26-28C for a more fluffy outcome. I made this reciepe twice this weekend and turned out pretty well. Will continue to experiment with different ingredients and modify it as I think the crust is a little too thick.
The following recipe makes one 9 x 5 inch loaf
Ingredient for the starter
- 100 grams of bread flour
- 65 grams of water
- 1 gram of dry yeast
- 1/4 teaspoon of salt
Ingredients for the bread
- 300 grams of bread flour
- 20 grams of granulated sugar
- 160 grams of cold milk (I used 2%)
- 25 grams of butter (softened at room temperature)
- 1 large egg
- 4grams dry yeast
- 5 grams of salt
- 60 grams of starter
MAKING THE STARTER
- The starter needs to be made the night before.
- Combine all the ingredients for the starter and knead.
- Knead the dough until smooth. Form a ball. Place in a bowl.
- Cover the bowl and leave the dough in the fridge overnight (for around 12 hours) to let it slowly proof.
- The next day, take 60 grams of the starter for making the bread. The remaining, you can divide into little balls of dough (30 grams per ball), wrap with cling wrap and put in freezer to be used for other recipes. When you need to use the starter, you can thaw overnight in the fridge.
MAKING THE BREAD
- In a standing mixer (or you can knead by hand), add the flour, salt, sugar, yeast and egg. Turn on your mixer on at low speed. Slowly add the cold milk until a rough ball is formed. Turn up the mixer to medium speed and mix for 8 minutes. After 8 minutes, take the temperature of your dough to ensure it is no warmer than 26C. If you are making the bread in an hot environment, turn on your air con or place some ice packs around your mixing bowl. You don’t want the dough temperature to be higher than 23C at this stage.
- Continue to mix the dough until it’s smooth and when you stretch the dough, a thin layer should form. Mine took around 15 minutes to get to that stage.
- Add the butter to the dough and continue to mix until well incorporated and a soft smooth dough is formed. Form a smooth tight ball with the dough.
- Let the dough sit at room temperature to rise until double in size. Do not let it proof for more than 1.5 hours.
- Remove the dough from your bowl. Lightly flour your hands and your workstation. Divide your dough into 3 equal portions (around 203-205 grams per portion).
- Roll them into balls and cover with a plastic bag (I don’t use cling wrap as it will stick to the dough). Let it sit for 10 minutes at room temperature.
- Roll each portion of the dough into a long rectangular shape then roll it up as shown below. Repeat for the other two portions. Cover with a plastic bag. Let it sit for 10 minutes at room temperature to relax the dough.
- Lightly grease your pain de mie pan whilst waiting for the dough to relax.
- Flatten each dough into a long rectangular shape, sprinkle with cheese and roll it up (like rolling cigar). Place the cheese into the pain de mie pan. Repeat with the other two doughs.
- Cover and let it rise for 45minutes.
- Brush the top of the bread with some egg wash (1 egg mixed with a tablespoon of milk) and sprinkle some cheese on top.
- Preheat your oven to 185C (15 minutes before baking the bread).
- Bake your bread for 25 minutes, cover with foil (to avoid burning) and continue to bake for another 20 minutes.
- Remove the bread from pan and let cool on wire rack.