Ingredients (2 x 8" loaf tin)
540 gm Bread Flour
86 gm sugar
8 gm sea salt
11 gm instant dry yeast
86 gm whole egg
59 gm whipping cream
54 gm milk
184 gm Tang Zhong
49 gm unsalted butter
1) Calculating and measuring the ingredients
- Mix ingredient A to B. Put ingredient B on the mixing bowl, Sieve in bread flour. Make a well and put in the instant yeast. Put sea salt at one side and sugar on the other side of the mixing bowl (ingredients A). Do not let sea salt or sugar have direct contact with the yeast. It will inactive the yeast and effect proving of the bread.
- Use the dough hood at slow speed to mix the dough. When Ingredients A + B look well mix, change to medium speed. Mix until dough feels/look elastic, add in ingredient C and mix at slow speed. Mix until unsalted butter absorb into the dough and change to medium speed. You may add in the raisin/walnut etc at this stage if your recipe called for this to premix with the dough. Continue till dough turn smooth on the outside and stretchable into a thin sheet without breaking. Remove from bowl and pat into a smooth dough.
- Pour/spray a few drops of olive or cooking oil into a plastic bag (to avoid the proving dough to stick on to the plastic bag). Rub the plastic bag to distribute the oil evenly (do not add too much oil).
Put in the dough with the edged placing below. Depress the air from plastic bag and tied a knot on the plastic bag. Make sure there are room for expansion (about double the size of the original dough).
Turn on the oven at Preheat mode (set as 5 mins), place a wire rack on the oven top and put the seal dough on the wire rack. Let the dough prove at this temperature till it prove to double the original dough size.
- If you use a mould, make sure you grease it for easy unmoulding. Then put the dough in with the seam side facing down. Yet, if you use a proving basket, you should put the seam side up.
- If you bake the bread in a mould, you should unmould it immediately after it's done. Cool it on a wire rack to prevent the crust from picking up the condensation. The inside of freshly baked bread is filled with steam and moisture. That's why you should let it cool off completely or at least until you can barely feel the heat before you slice or eat it. Otherwise the interior texture will be tangled together and you end up with a sticky mess.
- The Bread starts to age since the moment it comes out of the oven. Using pre-ferment dough will extends the shelf life at room temperature to 2 to 3 days without getting dry and hard. If you freeze the bread in a freezer, it actually lasts for months. Just leave it to thaw under room temperature before serving. Or reheat it in a microwave or conventional oven. It'd taste as good as it's fresh.