A truly soft and fluffy bread recipe adapted from Vinnie Baking Paradise
(A) Overnight Sponge Dough: Mix into a dough and leave overnight in the fridge.
215g bread flour
145g fresh milk
2g instant dried yeast
(B) Bread Dough:
100g bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
5g salt
60g caster sugar
12g milk powder
45g canola oil
- Bring the overnight dough to room temperature.
- In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
- Knead until it forms a slightly sticky soft dough. Gradually add in oil. Continue to knead until smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ].
- Shape the dough into a smooth
ball and place in a greased bowl. Cover with
clingfilm. Then place it in a warm, moist and draught-free place to
allow the dough to rise until double.[To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Once the dough has doubled in size, press down gently on the dough to deflate it.
- Turn the dough out onto a lightly oiled work surface. Divide equally into 5 portions. Roll them into balls and let them rest for 15 minutes.
- Working with one piece at a time, flatten the dough into a rectangle. Roll the dough into a tight cylinder, tucking the dough under itself as you go. Pinch the seam at the end to close.
- Place the dough, seam side down, into a greased loaf pan. Loosely cover with clingfilm and let them rise until just about doubled in size.
- Brush the buns with eggwash and sprinkle some sesame seeds on top. Bake in a preheated oven (175 degrees C) for about 20 minutes or until golden brown.
- Remove the pan to a wire rack and brush the top with butter. Let the bread cool for 5 minutes before turning out the loaves onto the rack.
Hi Veronica,
ReplyDeleteYour buns look very soft and fluffy. May I check in more detail how you prepare the overnight sponge dough? I've tried the same recipe I saw somewhere else with the cocoa and chocolate chips version. For the overnight sponge dough, I just mix everything with hand in a bowl, knead slightly till it forms a rough dough (which is a little crumbly and dry), and then cover with cling wrap and immediately store in the fridge.
After 12 hrs, it has kind of expanded, turn smoother and no longer look dry and crumbly.
I took it out and left it at room temperature about 5 mins before using. How long do you keep yours in the fridge?
When kneading the main dough together with the sponge dough, I've used KA to knead (speed 2-3) for almost half an hour, but still couldn't seemed to get to the window pane stage. But the whole dough is very sticky and can be stretched for quite long, and I noticed that during kneading, it has cleared away from the sides and bottom, and kind of slightly slapping against the side of the bowl, so I just stop the machine to prepare for the proofing. After proofing, it's still very sticky and difficult to shape. My buns turned out a little more crusty than I would like, but inside is soft and fluffy. However, the softness can't maintain till second day. How about yours, are they able to stay soft and fluffy beyond 2 days?
I noticed that you've done something quite differently, i.e.
(1)using oil instead of butter on the dough - is there any difference to the taste or texture?
(2)for shaping, turn the dough out onto a lightly oiled work surface, instead of lightly floured - does oiled surface work better than floured surface?
(3)brushing melted butter on the freshly baked bread - is this going to give a significantly soft crust?
And lastly, what's the outcome difference between applying egg glace versus milk glace?
Thank you.
~New Baker~
New Baker, I left my overnight dough in the fridge overnight. Yes, I noticed that the dough is quite dry the next day and I had to knead longer. Considering the cold weather here, the bread still stayed soft the next day, so I am quite happy. I can't tell the difference between oil and butter but I am trying to cut down on saturated fat. Brushing butter on the bread gives a soft and beautiful crust. Thanks for dropping by.
ReplyDeleteHi, after i mix the overnight dough together, do i need to wait till it proofs before store it to the fridge?
ReplyDeleteI didn't wait to proof before putting it in the fridge.
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