Have been trying quite a few recipes like tangzhong, sponge dough, killer toast…. am happy to come across this one using the poolish starter. The dough just feels so right from start to end. Very moist (always good indication when moisture content is high), yet still manageable with lightly floured hands. End result didn’t disappoint at all, I currently rank this my favourite for loaf bread, followed closely by Tangzhong (the Hokkaido milk bread).
Also took the opportunity to try to braid a bread, it makes the presentation really interesting. But I might have used too much a dough for this pan, looks like a big mushroom head from some angles 😅. I have adjusted the recipe below, so it each fit a 450g pan better now. Will be making this again real soon.
Recipe (adapted from cornercafe, for 20 cm by 11 cm tin)
- 75g bread flour
- 75g lukewarm water
- 1/16 tsp yeast
- 125g bread flour
- 50g cake flour
- 7g milk powder
- 25g sugar
- 3g yeast
- 3g salt
- 1/2 beaten egg (reserve other half for egg wash)
- 37g lukewarm water
- 25g butter
Mix all ingredients for Poolish with a spoon till well incorporated. It will be a wet dough (see below on the left.) Proof for one hour at room temperature and then place in the fridge for another 16 hour. Take out for 1 hour before use. Dough will look wet and bubbly ( see below on the right).
Gather all main dough recipe in mixing bowl, except butter. Add in Poolish.
Mixed till a rough dough forms, then add in butter. Mix some more till smooth and elastic , and pass window pane test.
Place cling wrap over bowl and proof for one hour and then test with finger.
Punch out the dough on work table. Divide into 3 equal portions into balls, cover and rest for 10 min. Roll out into 3 long strips, then start to braid from the middle and tuck in the ends of both side neatly.
Place into loaf pan and proof for 1 hour in a closed, off oven. When done brush on egg wash.
Bake at 170 deg C for 25 min. Lift out of pan to cool and only slice after bread has cooled.