White Fluffy Toast Bread
- 125 g unbleached white flour
- 85 g water filtered
- 3/4 tsp dry yeast
- 2 g salt
- 25 g unbleached white flour
- 100 g water
- 1 tbsp Sourdough from white Flour Take out from the fridge and activate for 1 hour
- 50 g semolina
- 200 g white flour
- 1.5 tsp dry yeast
- 1/2 tsp salt
- 2 tsp sugar
- 50 g water
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Prepare the Pate fermentee by mixing the ingredient together for 3 min. Let it rest for 1 hour and then put it in the refrigerator for at least 12h (usually I make the dough in the bowl where I can mix the bread)
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Take the sourdough out and let it bring up to room temperature for 1 h to start the activation process.
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Prepare the water roux and let it cool down.
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Add to the pate fermentee add the semolina, flour, yeast, salt sugar and 1 tbsp of the sourdough and the water roux and finally the water and mix everything for 15 min on low speed and another 15 min o high speed. Adjust with water of flour to get a smooth moist but not too sticky dough consistency.
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Then let the dough proof and rest for 2 hours. It should rise significantly. Now take the dough out and cut it into two pieces. Now press and fold and roll (by hand without a roller) similar to the Japanese Milk Bread. Make two large rolls and put them in a silicone pan.
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Put in proofing oven and let it rise for another 40 min. In the meanwhile preheat the oven to 400F
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Bake
10 min at 400 F
20 min at 375F
10 min at 350F
stop heating
10 min rest in the oven
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remove from pan, if you knock on the back it sounds hollow
And let it rest for 1 hour on a cooling rack
If you have not done so then prepare the Sourdough before. For this recipe, we assume you have active Sourdough in the refrigerator.
The texture of this bread is nice and fluffy similar to the Japanese milk bread. It tastes very nice fresh from the oven or as a toast bread.
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