MY NEXT LEVEL WHITE BREAD

• porzioni: 2 loaves

Ingredienti

White Bread Flour 1000 gm

Water 650 gm

Salt 20 gm

Instant Dry Yeast. 8 gm

Diastatic Malt Powder 5 GM

Istruzioni

TANGZHONG:

Boil 400 gm of water and add to 200 gm of white bread flour.

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

Refrigerate overnight.

BREAD:

Combine Tangzhong, 250 gm cold water, 800 gm white bread flour, 20 gm salt, and 8 gm instant dry yeast.

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.

Let dough rest for 30 minutes.

Spray the work surface with water, and the top of your dough. Turn the dough out onto the wet surface upside down. Work around the dough pinching a piece with your finger and thumb, stretching it out and folding it back over the dough making a ball. Around 12 folds should be enough. Roll the dough back over, smooth side up, return it to the bowl, spray the top with water, cover with a clean cloth and leave to rest for 2 hours at room temperature (I use proofing box at 80°F)

After the dough has rested it should have puffed up slightly already. Spray the table and dough again with water. Turn the dough out and reshape into a ball. 6 stretches and folds should be enough this time, roll the dough over with the smooth side on top and tuck everything underneath with your hands. Return the dough to the bowl for a further 2 hours.

After the dough has rested for this second time there should be clear signs of the dough rising, Stretch and fold the dough once more exactly like the last time, and return the dough to the bowl to rest for 1 hour.

This time after resting it’s time to pre-shape the dough. Dust your surface with flour, turn out your dough upside down onto the surface. Divide it into two at this point with the flat side of your dough scraper. Shape the dough into a ball really quite tight without tearing it. Rest on the side for 1 hour covered with a cloth.

In the final shaping the aim is to create a tight structure without degassing the dough too much. So be delicate with the folds but still creating tension. Dust your work surface with a little flour, slide your dough scraper underneath and turn the dough upside down onto a lightly dusted surface. Let it relax into a circle. Pick up the side edges one by one, stretching out very slightly and folding over the dough, one over the top of the other. Roll the dough from the top edge towards you into a sausage and stick it onto the sticky patch closest to you, pinching the seam to stick in place. When you are done, dust it well with semolina or a wholemeal flour, and dust an oval banneton basket too. Place the dough in the basket upside down (seam side up). If you don’t have a basket, line a colander or bowl with a cloth and dust it well.

Instead of the banneton, I shape and place in bread pans to rise.

Cover and let rise to fill the pan.

Preheat the oven to 456°F with a baking stone on the middle shelf and a deep tray on the bottom. Boil the kettle too.

Bake in 360F oven with steam for 40 minutes.

Remove from tin and place on baking steel in oven for additional 10 minutes.

Note

Try adding Diastatic or non-Diastatic barley malt 0.5% = 5 gm