Recipe adapted from Alex Goh 'The Art of Making Bread - Baking Craft Series 1011'
Laomian Dough
200gm hi protein wholemeal flour
1/8tsp instant yeast
140gm cold water
Mix everything and knead into a dough. Cover and let it ferment for 4hours. Then degas and lightly knead it. Cover and keep in the fridge for 24-48hours.
The dough is about 280gm can divide into 70gm portion then keep in freezer for 30days.
Wholemeal Loaf
Dry Ingredients
350gm hi protein wholemeal flour
5gm instant yeast
10gm milk powder
40gm sugar
4gm salt
Wet ingredients
230gm of 1 egg + cold milk
Others
70gm laomian dough
40gm soften unsalted butter
Standmixer
Put everything in Kmix standmixer except butter. Knead on min speed till everything combined. Add in butter and knead for another 20mins or till dough pass window pane test.
Breadmaker
Put everything into your breadmaker (refer to your own breadmaker instruction whether wet first or dry first).. then knead the dough 2 round on kneading more or till pass window pane test.
Hand kneading
Mix everything except butter. Knead into a rough dough, then add in butter and knead till pass window pane test.
Cover and let it proof for 45mins. Then degas it and shape into a swiss roll. Put into a 450gm Pullman tin, cover and let it proof till 90% full. Cover the tin then preheat your oven. Usually takes 45 mins + 15mins of proofing for this stage.
Bake at preheated 180c fan force oven for 30mins.
Unmold immediately, and let it cool completely before slicing.
Happy Baking...
Link back to DHM: https://www.facebook.com/photo.php?fbid=10213313118401885&set=pcb.1855069538087306&type=3
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/04/complete-recipe-laomian-dough-wholemeal.html
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