MY NEXT LEVEL WHITE BREAD (using volumes)

• hidangan: 2 loaves

Bahan-bahan

White Bread Flour (preferred, but All-Purpose Flour can be used) 8 ⅓ Cup

Water 3 Cups - 2 Tbsp

Salt 1 Tbsp

Instant Dry Yeast. 1 Packet

Diastatic Malt Powder 2 tsp.

Arahan

TANGZHONG: (Using the tangzhong method is optional. If you decide not to use it, just use all of the flour and water in the BREAD step.

Boil 1 ¾ Cup of water and add to 1 ⅔ Cup of flour (either bread flour or all-purpose flour).

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

Refrigerate overnight.

BREAD:

Combine the tangzhong (if used), the remainder of the flour (6 ⅔ Cup), the remainder of the water, the salt, the diastatic malt powder, and the yeast.

(If the tangzhong step is not used, just mix all of the flour, the water, the salt, the diastatic malt powder, and the 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.

Cover and let the dough rest for 30 minutes. (I often forget this step)

Spray the work surface with water, and the top of your dough. Dump the dough out onto the wet surface upside down. Work around the dough grabbing a piece, stretching it out and folding it back over the dough making a ball. Around 8 folds should be enough (typically, I do this pinch and fold method about two times around the dough - if this is unclear, please call, text, or email and I will do a better job of explaining what is being done).. 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 2-3 hours in a warm place until doubled in volume. (I usually lightly oil the bowl and skip the spraying of the dough)

After the dough has doubled, spray the table and dough again with water. Dump the dough out and reshape into a ball. 4 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.

This time after rising, 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. Shape the dough into a ball really quite tight without tearing it (I form a ball of the dough portion and holding it in my hand, I kind of shape it into a tighter ball by rotating the dough and tucking the dough underneath to do this. The dough tends to kind of droop a bit as you turn it, that droop is what's being tucked underneath the ball of dough. Rest on the side for 1 hour covered with a cloth.

For the final shaping of the dough into a loaf shape, dust your work surface with a little flour, and place a ball of dough on the floured surface. Gently flatten the dough enough to allow you to tightly roll the dough into a cylinder as close to the length of your loaf pan as you can. If the dough "fights you". during this step, after you've flattened the dough, walk away for 10-15 minutes to "rest" the dough. When you return, the dough should be more agreeable.

Cover and let rise to fill the pan.

Preheat the oven to 450°F. Add several cups of water to an oven safe pan and place on the bottom shelf of the oven. This will generate steam in the oven which helps the loaf rise more fully (called oven spring). Place the other shelf in the middle level of the oven. I usually just put a small cast iron skillet on the bottom shelf and when it's hot, I throw a large handful of ice cubes in it to generate steam. I add the ice cubes when I'm ready to put the bread in the oven. BE CAREFUL when you open the oven door after you've put the ice cubes in and they've turned to steam. Steam will pour out of the oven as you open the door!

When the dough has risen slightly above the rim of the loaf pans, reduce the oven temperature to 360°F and bake for 40 minutes on the shelf in the middle of the oven. If desired you can remove the loaves from the bread pans and place directly on the oven rack to brown the sides and bottom of the loaves for an additional 10 minutes. (I've lately started baking the loaves for 15 minutes at the 450°F temp, then reduce the temp to 350 for an additional 15 minutes, then out of the pans and directly on the oven rack for an additional 10 minutes. This gives the top of the loaf a really nice dark brown color.)

The bread should sound hollow when thumped on the bottom of the loaf. Trust me, you'll know it when you hear it.

Nota

This reads as being WAY more complicated than it actually is! No matter what or how you do the folding, etc., it's bread! People have been baking bread for thousands of years, and I'm sure your loaves will turn out just fine. Every bake is a learning experience. I'm a much better baker now than when I started. And in my experience, people are so impressed that you've baked. your own bread that they are happy to forgive any "flaws" in the loaf.

DO NOT HESITATE TO CONTACE ME FOR CLARIFICATION ON ANY OF THESE STEPS!!!