Standard Sandwich Bread (Rapid Dough System)

Ingredients (make 2 loaves)

Group 1

600g bread flour

9g instant yeast (Bruggermann blue)

24g sugar

6g bread improver (supertex)

12g skim milk powder

Group 2

390g ice cold water

Group 3

36g shorterning or unsalted butter (using butter will make the crust darker)

9g salt

Directions

• mix Group 1 in a mixer bowl with hook attachment
• on low speed, slowly add water and beat for 2min
• increase speed to medium and beat for 4min
• add group 3 and beat on low speed for 2min
• increase speed to medium and beat for 4-6min till thin membrane (lightly flour hands and pinch some dough... check for window pane)
• transfer on working area and round the dough
• rest for 15min covered with a bowl
• lightly flour top surface and gently flatten the dough
• using a scraper, cut the dough equally into 2 portion (approximately 535g)
• round each dough and lightly cover with clingwrap
• rest for another 15min
• shape the dough (see below) and transfer into lightly greased loaf pan
• final proof for 40-50min (temp: 32°C, humidity: 80%)
• bake for 40min at 175-180°C
• immediately after remove from oven, bang the loaf pan to release the temperature and remove the bread from the tin
• cool the bread on a wire rack

Shaping open top bread

• roll the dough from the middle with smooth surface facing you
• gently turn it over (ugly side up) and shape is very long triangle with point side away from you
• punch down the sides and the edge nearest to you
• from the top tip, gently roll down the dough towards you, using the base of the palm to lightly punch down till the dough is like swiss roll
• pinch close the open edge
• transfer into lightly greased loaf pan (smooth side up) and dough against one side of the pan
• proof until height of top of dough is same as height of loaf pan or slightly higher

Shaping rectangular (closed tin) bread

• roll the dough from the middle with smooth surface facing you
• gently turn it over (ugly side up) length wise
• punch the long edge near you
• from the top long edge, roll down... everytime punching the roll using the base of the palm down
• pinch close the open edge
• roll the dough so that the thickness is even throughout
• cut the dough equally into 2 and cut again into 2 (total 4 equal parts)
• arrange the 4 doughs side by side (in out in out)
• transfer into lightly greased loaf pan and punch lightly to even out the surface
• proof without lid until height of dough is 80% of loaf pan
• cover the lid before baking

Foodnote: Back to basics. Since I like to learn and really enjoy baking bread... I start again from basic to make sandwich loaf bread. The class is really interesting and the bread turns out so lovely. It is really soft and I really love it. Can't wait to practice and make it at home.