MY BEST NEXT LEVEL WHITE BREAD - FAVORITE RECIPE

• portions: 2 loaves

Ingrédients

White Bread Flour 1000 gm

Water 650 gm

Salt 20 gm

Instant Dry Yeast. 3 GM

Diastatic Malt Powder 5 GM

Instructions

TANGZHONG:

Boil 400 gm of water and add to 200 gm of white bread flour and 5 gm Diastatic Malt Powder.

Mix completely with spatula, cover, and cool to room temperature.

Refrigerate overnight.

POOLISH:

Mix 250 gm flour, 250 gm water, and 3 gm Instant yeast.

Cover and ferment at 82°F for 2 hours, then refrigerate overnight.

BREAD:

Combine Tangzhong, Poolish, 550 gm flour, and 20 gm salt.

Mix on low speed for 3-4 minutes to incorporate flour.

Then mix on medium speed for 12-15 minutes. Dough should pull away from sides of bowl.

Place dough in proofing container, cover and let rise until doubled in proofing box at 82°F (approximately 2-3 hours).

Use stretch and fold technique (6-8 folds) in container. Return to proofing box until doubled (2-3 hours).

Flour counter and dump dough out. Divide dough into 2 roughly equal portions.

Lightly de-gas dough with fingertips and stretch out to a rough rectangle (approximately the width of the loaf pan. Tightly roll the dough towards you from the narrow end, without tearing the dough.

Seal the edge of the dough and the ends. Place dough into a lightly greased loaf pan, seam side down.

Place pan and dough back into proofing box until it fills the pan, likely another 2 hours. I let it rise until it is above the top of the pan, 2-3 hours.

Slash the top of the crust with a sharp or serrated blade and spray the top of the loaf with water.

Preheat the oven to 460°F with a baking stone on the middle shelf and ice cubes on the baking stone to generate steam.

Bake in 460F oven with steam for 20minutes.

Reduce oven to 350°F, remove bread from pan and bake on steel or stone for additional 10-15 minutes until done.

Notes

I got the best loaf with the best rise using Gold Medal All Trumps flour - their highest protein content flour.

As an alternative, I can try adding essential wheat gluten to other bread flour to approximate the protein content of All Trumps (14.2%).

Try adding Butter 6% (60gm) and/or Eggs 15% (2-3 eggs).