液种奶油面包 Poolish Cream Bread

液种奶油面包

Poolish Cream Bread

Love the crumb of the bread

Ingredients:

(A) Poolish Starter

Bread flour 75g

Water 75ml

Instant Yeast 0.5g

(Mix well the above ingredients and let it ferment at the room temperature 29C for 4 hours)

(B) Main Dough

Bread Flour 175g

Milk powder 10g

Whipping cream 70ml

Egg 1

Instant yeast 2g

Sugar 35g

Salt 3g

Butter 6g

Method:

1. Mix the poolish (A) and the main dough (B) into  the bread machine except butter.

2. Knead for 45mins. After 25 mins add in butter and continue kneading for another 20 mins till windowpane stage. (Normally I will hand kneaded / slapping the dough on the counter top for about 2 minutes) 

3. Roll the dough in a ball shape cover with lid/cling wrap and let it proof for 1 hour. (my room temperature is around 29C to 31C)

4. Degas and divide 2 or 3 equal portion, roll each into a ball shape and rest for 15 mins. 

5. Roll flat the dough, flip over, then roll the dough into log shape, put into the lightly grease bread tin. Proof for about 1 hour or 90% full of the bread tin. (My room temperature is around 29C to 31C)

6. Bake at 180 degree Celsius for 30-35 mins. 

Notes:

• I always freeze my bread-maker tin before kneading the dough to prevent the dough temperature is too high.
• Ideal dough temperature around 26C degree Celsius.