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LOAF BREAD (Poolish Starter Dough)
Poolish dough
Ingredients
- 75g bread flour
- 75g water
- 1/16 tsp yeast
Steps
- Mix, cover and proof 1-3 hours, then put in fridge for another 16 hours or up to 2 days.
- OR to use straightaway, proof on countertop for 4 hours till bubbly (doable with 2 hours)
Main dough
Ingredients
- 125g bread flour
- 50g cake flour (can use plain flour, bread flour, or wholemeal flour - choice will determine texture of bread)
- 25g sugar
- 3g yeast
- 3g salt
- 30g beaten eggs
- 40-50g water (or milk)
- 25g butter, softened
Steps
- Mix all, except butter. Add in poolish dough. Mix till a rough dough, then add in butter.
- Mix till elastic & smooth. Cling wrap and proof 1 hour (do the finger test by pressing finger into centre of dough, the depression should remain).
- Punch out dough on countertop. Divide into 3 equal portions (150g). Cover and rest 10 minutes.
- Roll out each portion, then fold 1/3 inward front down and bottom up.
- Roll out lengthwise and swisssroll up. Place the 3 rolled up dough side by side in a loaf pan & cover loosely with plastic wrap. Proof 1 hour.
- Slide in the cover of loaf pan and bake in preheated oven at 190 deg C for 35-40 minutes.
- Slice after bread has cooled, at least 1 hour.
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