If you are tired of the industrial stuff, this is a fine-pored and soft bread, which shows its true flavour only toasted. For a better result you can replace the butter with lard, it will give an old style signature to your sandwiches.
Difficulty level: |  |
|---|---|
Cooking Time: | 1 hour and 15 minutes (including ripening) |
Oven Temperature: | 50˚C to ripen - Cook at 200˚C |
Cooking Method: | Static Oven, In a tin covered with an aluminium foil |
This bread is a good starting point to experiment and work with doughs containing sugar and butter. The sugar will make the dough very soft, the butter will give a smooth structure to the gluten, finally the salt will bring everything together. Just be patient and do not hurry, let the mixer do the hard work for you
Ingredients for 1 box shape 24 cm long, 9 cm high, 12 cm wide:
Using Sourdough Starter
| Using Dried Yeast
|
Steps:
In the mixing bowl mix the yeast with the water and the malt until the yeast is almost dissolved.
Add the sifted flour and start kneading using a stand mixer at speed 2 for 20 minutes.
Add the sugar, and knead for 10 minutes.
Let the dough rest for about 10 minutes
Add half of the butter, knead for 5 minutes, then add the remaining butter and knead for other 5 minutes.
Finally add the salt and knead for 5 minutes.
The dough should be smooth and well off the sides of the mixing bowl.
Remove the dough from the mixer and leave it to rest in the mixing bowl or a wood surface, covered with a bowl for about 1 hour
Leave the dough to rest in a proving basket, or a glass bowl:
Sourdough Starter: 12 hours at 25˚C covered with cling film, or until the dough has doubled its volume.
Dried Yeast: 12 hours in a fridge (4˚C) covered with cling film, or until the dough has doubled its volume.
After 12-hour, carefully place the dough on the lightly floured work surface, give it a cylindrical shape and slightly hammer it. After about 5 minutes of rest, the dough pieces gently beat long (about 25 cm long).
Place the dough pieces with the smooth side up one after the other in a greased 1 kg box baking tin of 24 cm length.
Close the box shape with an aluminium foil greased on the underside.
Leave the dough for other 6 hours at 25˚C, then put it in the fridge (4˚C) until it double its volume.
Place the tin pan in the cold oven, switch to 50°C and leave the dough ripen for 30 minutes. Then switch the oven to 200°C and bake the bread for 45 minutes.
Remove the bread from the tin, place it on a plate or on the grid and bake for another 10 minutes at 200°C.
The raising phase is critical. I provided the time I usually follow to prepare this bread in a 24hour timeframe so that I can plan other tasks between each phase. I suggest you to use a monitor to know when the dough is ready. Place a little of dough in a straight glass (or any other container) mark the initial level and put 2 additional marks to mark the twofold and threefold points). Use it as your guide.
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