Slim white loaf (17hrs pre-fermention method ) 17 中种

Finally I managed to carry back this cute, slim and long pullman tin (长版纯手工土司盒) from Shanghai, immediately try out the basic white loaf recipe. I can even use this tin to bake cake, in fact this is a very good quality of pullman tin..This recipe is using 17hrs pre-fermnetion method, and resulted a very soft and moist bread.

My son Lucas was so excited to see this cute loaf ..the size of this loaf is 2"x2"x9"..

This is a non-stick tin, no problem at all to remove the loaf from the tin after baked.

The loaf is very soft even keep till the next day.

Basic white loaf
(recipe source: adapted from 茄子袅袅烘焙香 with minor changes)
*makes a 2”x2”x9” loaf

Pre-ferment Dough (17hrs method)
105g High protein flour/bread flour
55g water
1/2tsp active dry yeast


Method
1. Add flour and yeast in a mixing bowl.
2. Gradually add in water and knead till well combine.
3. Cover the dough in cling wrap or a big zip log bag
4. Refrigerate to let it prove for 17 hours or up to 72hrs.


Main dough
45g High protein flour/bread flour
1/4tsp active dry yeast
15g caster sugar
35g-40g full cream milk
10g butter


Method
1. Combine flours, sugar, milk and yeast together in a mixing bowl.
2. Tear the pre-ferment dough into pieces and add to the bowl.
3. Using a stand electric mixer, mix on low speed, adding milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the butter and mix on medium speed until dough is smooth and stretchable.
6. Shape dough into a ball, leave to proof for 30mins or until doubled
7. Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll the dough up like swiss roll. Arrange into the Pullman tin.
8. Cover and let rest until the dough has risen to 80 to 90% of the depth of the loaf tin
9. You can either cover the lid or bake it open top. If open top, brush with egg wash. Bake in 170C for 30 minutes.


You can use this basic calculation if you wish to make bigger loaf:-


Pre-ferment Dough (17hrs method)
70% High protein flour/bread flour
37% water
2% active dry yeast


Main dough
30% High protein flour/bread flour
1% active dry yeast
10% caster sugar
23%-30% full cream milk (adjust accordingly)
7% butter


Example of the calculation based on this loaf which used only 150g flour:-
70% High protein flour/bread flour ( 0.7 x 150=105g)
37% water (0.37x 150=55g)

** you can get this tin from taobao online store, check here..

Happy Baking !!