Thursday, March 1, 2018

全麦面包 (水合折疊)

Wholemeal Mini Loaf 全麦面包 (水合折疊)
(recipe adapted & modify from Carol)

150g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
15g fine sugar
1/4 tsp salt
1.5g instant yeast
150g water
15g Cowhead salted butter, melted

toffee bits

1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2hrs). 
3. Remove the dough onto a slightly floured table top. Divide into 2 portions. Roll out the dough into a long rectangle & sprinkle toffee bits on top. Roll the dough up like a swiss roll & placed in a greased pan. Proof for 1hr.
4. Bake in a preheated oven @180C for 30mins.

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