White loaf

Makes 1 loaf (big tin). Takes 1or 2 days. 🔒

This is my go-to for a soft white loaf. I have done this in 1 day and it was fine but start early. Ready by 4pm.

90% hydration. This is -30% of original recipe. YT video here.

Ingredients

Tangzhong

• 132 gm water
• 21 gm flour

Method

• Add water and flour to pan and heat on low, stir constantly for 10 mins.
• Put in Pyrex container, fridge overnight.

Dough

Original recipe had sugar.

• 344 gm water
• 9 gm yeast
• 506 gm flour
• 10 gm salt
• 35 gm butter

Method

1. Room temp butter (1 hour).
2. Add flour, yeast and salt to bowl and mix.
3. Warm to 35 C and add to bowl. (40 C if cold).
4. Knead until well combined (~2 mins) then add butter.
5. Knead 5 mins until butter is mixed well.
6. Add tangzhong and knead 5 mins.
7. Wet hands and shape into ball, back in bowl.
8. Ferment @ 25-27 C or until doubled.
9. Flour bench, divide into 4 and shape into loose balls (don't flatten), rest 30 mins.
10. Flour bench, rolling pin into oval, fold in sides.
11. Rest 30 mins.
12. Rolling pin each one, dust off excess flour and roll up and put in tin.
13. Ferment until dough nearly at top of pan (~2 hours). If cold put in oven with hot tray water.
14. Bake with steam 30 mins @ 180 C. (Recipe says 30 mins @ 170 C).