I’m quite happy with the result this time, it’s a square loaf and the texture is soft and light. I hope people who face the failure please don’t be dishearten and give up. Do it again until you get it. I’ll not shame to tell you that I’ve feed the bin with my failure doughs many times which I couldn’t remember how many. Again, thanks for everyone dropping at my blog for leaving your words! Let’s face the problem and solve it. You’ll get a right bread soon!
Recipe for the bread:
Bread flour 270g
Wholemeal flour 30g
Yeast 3g (this time I used 4g for a square loaf)
Cold milk 240g
Unsalted butter 12g
- Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.
- Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)
- Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes. (This time I proof for 60 minutes)
- Divide the dough into 3 equal pieces and roll to form ‘ball’ shapes.
- Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. Place the rolled doughs on a baking pan proof for 60 minute. (I forgot to set the time, and almost proof until 95% full of the tin about 80 minutes)
- Bake approximately 25 minutes or until golden brown at 190’C preheated oven. (For a square loaf I baked at 200C about 35 minutes)