RECIPE OF GARLIC BREAD 蒜香面包

Ingredients:

Natural Yeast Starter 90 gram

Water 70 gram

Flour 160 gram

Tang Zhong

Flour 16 gram

Water 80 gram

Main Dough

Flour 150 gram

Salt 1/4 teaspoon

Milk Powder 10 gram

Condense Milk 30 gram

Water 10 gram

Method:

1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.

2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge.

3. Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except oil)

4. Select dough mode for 15 minutes, add in oil for another 15 minutes.

5. At this stage, your bread dough has become very pliable. 

6.Proof bread for 4-5 hours or until it has become double its size.

7. After 1st proof, punch down the air. Dough weight about 600 gram, divide the dough into 3 balls.

8. Then rest the dough for another 3-4 hours or until it has doubled its size.

9. Lastly, preheat your oven @ 175 C and bake for 27 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.