Ingredients:
120 gram - Cream + Water/ Milk (I mixed because i do not have enough cream, if you have enough cream, then you can have all 120 gram cream. Or 60 gram cream + 60 gram fresh milk)
Natural Yeast Starter - 123 gram
Bread Flour - 170 gram
Cake Flour - 30 gram
1/2 teaspoon of Salt
Sugar - 30 gram
Butter - 25 gram
Method:
1. Follow this sequence and place in your BM:
- Cream + Water + Milk
- Natural Yeast Starter
- Bread Flour + Cake Flour
- Sugar and Salt at the opposite Corner
2. Use dough mode and run for 20 minutes. Every flour has different absoption level, Hence, please adjust accordingly, if you think is too dry, please add more water.
3. After 20 minutes, add butter. After butter has fully incorporate with the dough, Pause and cut the dough using your kitchen scissors for few rounds.
4. Press stop.
5. Run for another 15 minutes.
6. Your dough should be able to reach window pane stage at this point.
7. Place dough in a large bowl which already greased with oil.
8. Leave it at the counter for 4 hours or until it has double it size.
9. Punch down the air, divide the dough into 3. Roll like Swiss roll and place dough in your bread pan.
10. Proof again for another 3-4 hours or until the dough has reached 80-90% of your pan.
11. Cover your bread pan.
12. Baked at the preheated 190 C oven for 40-45 minutes.
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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