软欧包 Soft Baguette II

软欧包 

Soft Baguette

Soft Baguette (II) 

(Yield : 4 x 64g baguettes)

Before start, prepare the Sponge dough & Tangzhong first.

1. Sponge dough

High Protein Flour 100g

Water 65g

Castor Sugar 5g

Instant Yeast 1g

Mix the above ingredients till form a smooth dough. Proof for 1 hour at room temperature (my room temperature is 30 degree Celsius) then keep in the fridge for next day use. (The leftover sponge dough I just keep in the freezer for next time use)

Sponge dough

(normally I will divide each to 40g-50g)

2. Tangzhong

High Protein Flour 20g

Hot Water 50g

Bring water to boil 65C degree Celsius / 149F then mix in the flour with spatula. Cover with cling wrap or a tight container. Let it cool and keep in the fridge for next day use.

Tangzhong

Ingredients:-

High Protein Flour 90g

Wholemeal Flour 10g

Instant Yeast 2g

Castor Sugar 15g

Ice Water 15g

Salt 2.5g

Butter 13g

Sponge dough 40g

Tangzhong 70g

Method:-

1. Put all the ingredients in the bread machine except  butter. Knead for 40 minutes. After 20 minutes, add in butter and continue kneading for another 20 minutes.

2. Transfer the dough to the counter top. Knead by hand for a few minutes then roll it in a ball shape. Place the dough in a lightly grease bowl and cover with cling wrap or damp cloth for first proofing 45 minutes. 

3. Dust some flour on the counter top and divide each dough to a equal parts of 60g to 70g. Roll each dough to a ball shape. Cover with cling wrap and allow it to rest for 10 minutes.

4. Using a rolling pin to roll out the dough, flip over, and roll out the dough again. Swiss roll the dough then transfer it to the baking tray with parchment paper. (You may add some roasted nuts or cranberries if you wish) 

5. Spray water on top of the dough, let it proof for 35 - 45 minutes.

6. Preheat the oven 180C/356°F. Dust some flour on the dough, gently score the dough with a very sharp knife / blade.

7. Bake 180 degree Celsius or 356°F for 15 minutes to 20 minutes.