The most versatile bread in my opinion. You can make a sandwich, bread and butter pudding or even French toast both savory and sweet with it. Hope you enjoy this as much as we do.
Recipe
Makes one loaf (8.5″ tin)
Ingredients:
250g Bread Flour
140g Water (room temperature)
7g Dry Active Yeast / 36g sourdough starter + 2g of yeast
5g Milk Powder
20g Caster Sugar
5g Fine Salt
20g Soften Butter, plus extra for greasing
10g Creme Fraîche
1 egg (beaten)
Method:
- Add all the items in blue to a mixing bowl. Start the mixer on a low speed till everything comes together like below. Rest it for 20mins.
- Add salt to the dough. Mix it on medium till it comes together and forms a ball on the hook. When you touch it, it does not stick to your finger. Look at the video.
- Add both items in green (creme fraîche and butter) into the bowl. Turn the mixer to medium speed till it comes together and the dough stops sticking to the bottom of the bowl.
- Grease a big bowl with butter. Remove the hook and take the dough out of the bowl, shape the dough like in the video below and cover with a cloth.
- Rest the dough till it doubles in volume (the timing is dependent on the temperature of your kitchen, around 40mins for me). Either divide the dough by eyeballing it or weigh to be sure. Then follow the video below to shape and rest them on the counter for 15mins.
- Grease an 8.5″ loaf tin. Follow this video below to shape the dough and put them in a loaf tin like below.
- Preheat the oven to 180degC Fan Forced. Make sure the oven tray is at the bottom and the rack is placed just above it.
- When the dough rises to the top of the tin, boil hot water in your kettle. Meanwhile, egg wash the top of the loaf, put the tin on the oven rack and pour around 50ml of the hot water into the tray. Close the oven.
- When the loaf is golden, remove from the oven and let it cool in the tin.
Dreaming in Flavours 