Recipe #10 Bread Dough

Hey guys, So today we are going to make a bread dough (soft bread) which for me is really a challenge. Some people (especially expert pastry chef) is actually a cup of tea for them but It's my first try, keep practicing ! They said practice makes perfect, I have faith in that

Ingredients :

500 g Bakers Flour
10 g Salt
5 g Bread Improver
25g of sugar
20 g Yeast
10 ml Veg Oil
250 ml Water (at 37°C)


IT IS IMPORTANT TO BE REALLY CONSISTENT 

You will need to have a MIXER

Put the Bakers Flour, salt, bread improver, and sugar 25g OR 15ginside the mixer and mix it just like that so it mixes everything with the flour.  (The amount of sugar depends on what kind of yeast you are using, read further explanation below to decide how much sugar to add)

Prepare the fresh 20g of yeast, I am using fresh yeast, you can use instant yeast too. If you are using instant yeast it must be least like ratio 1:3. If it is 9g of fresh yeast then it is 3g of instant yeast. In this case 20 g of fresh yeast and instant yeast 7g.

source : BakingMad.com

(Fresh yeast)

Some places actually don't sell fresh yeast

Turn on the mixer in medium speed, NEXT (choose one of these 2 points to go on)

1. IF YOU ARE USING FRESH YEAST (25G OF SUGAR AT FIRST TO ADD UP)

Put a bit of your warm water in your fresh yeast and mix it with your little spoon and add it up into mixer, slowly pour in the 10ml of veg oil, Up next slowly pour the 250 ml of water. I suggest It doesn't have to be 250 ml all at once to pour in the baker flour. the strongest the baker flour the more gluten it contains, which mean less water you will need (like 5% less). If the Flour isn't written something like "strong baker flour" or "weak baker flour" then it is a normal baker flour which is standard. As you wanna drop yourself in the kitchen it is important to be able to judge while it is mixing we don't want it to be too wet or too dry. You can add some of the water first and leave it to see how it will go for the next 2 mins (rather if its too dry then you can add more water). It can't be too wet or it is a fail product (some people actually know how to fix this, but I don't) 

2. IF YOU ARE USING INSTANT YEAST (15G OF SUGAR AT FIRST TO ADD UP)

Put a bit of your warm water in your instant yeast, add the remaining of 10g of sugar in your instant yeast and mix it with your little spoon and add it up into mixer, slowly pour in the 10ml of veg oil, Up next slowly pour the 250 ml of water. I suggest It doesn't have to be 250 ml all at once to pour in the baker flour. the strongest the baker flour the more gluten it contains, which mean less water you will need (like 5% less). If the Flour isn't written something like "strong baker flour" or "weak baker flour" then it is a normal baker flour which is standard. As you wanna drop yourself in the kitchen it is important to be able to judge while it is mixing we don't want it to be too wet or too dry. You can add some of the water first and leave it to see how it will go for the next 2 mins (rather if its too dry then you can add more water). It can't be too wet or it is a fail product (some people actually know how to fix this, but I don't) 

***************

After like 10 mins, to know rather you bread is going to be soft or no, torn a bit part and really slowly stretch to open and it should look penetrate like the picture below

source : Lisa's Lemony Kitchen

(This is so-called window pane which when you stretch your dough and it actually obvious you can see-through)

Continue to mix, This is the sign of perfect finishing product of soft bread 

Mix for 10-12 mins and it should look like this picture below, move it to another bowl and cover with just a bit wet of towel and let it rest for like 15 mins. Right Now turn on your oven to 220 degree heat.

source : Tablespoon

(bread dough)

LET IT REST

source : Himbeeri

After 15 mins your dough will look bigger, next thing you will need some baker flour to pour on your bench where you gonna work your dough on

source : createastir

Massage you bread dough

source : Ask A Foodie

It took me like 5 mins. So this is how it works; The longer you work it out the tougher it will be, so because we want a soft bread we need to be fast and neat. After 5 mins. Roll it long so it looks long but fat like sausage and cut with pastry scrapper or knife anything you have.

source: Aiiexpress

It is ready to be put in the oven, So what we will need next is a stainless tray and let it rest covered by the towel again for another 10 mins. After 10 min it is ready to be put in the oven with 220 degree hot for 15 mins. 

It is important during the process in the beginning of the bread dough entering in the oven to not keep opening the oven as we want to make the bread to raise really quickly in really high temperature. By keep opening and shutting down the oven it fails to create a great beautiful raised round roll. So it is really matter to open it really quickly put you bread dough inside shut it really quickly and wait for 15 mins. You can actually check it after 12 mins. It won't ruin anything as the dough has already risen.

source : thefreshloaf.com

During this time I just melt butter and after the bread dough is ready I just sweep it with the melt butter on top so it looks shiny. Do it right after it comes out from the oven when it is still really hot. Here we go your soft bread dough !