Standard Sandwich Bread (Bulk Fermentation)

Ingredients (make 3 loaves)

Group 1

(100%) 842g bread flour

(1.2%) 10g instant yeast

(6%) 51g castor sugar

(2%) 17g skim milk powder

Group 2

(65%) 547ml cold water

Group 3

(6%) 51g shortening

(1.5%) 13g sea salt

>> total %=181.7% or 1530g

>> each bread pan = 500g + 2% or 10g (loss weight)

Directions

• 
  combine Group 1 and mix together in mixer bowl
• at speed 1 gradually add in the water and mix for 2min
• increase to speed 2 and mix for another 3min
• add shortening and salt and mix at speed 1 for 2min
• increase to speed 2 and mix for 3-5min till thin membrane or window pan stage
• transfer dough to working surface and round it
• put dough into lightly oiled bowl and let it proof for 1 hour
• transfer dough onto lightly floured working area and gently press it and cut into 3 equal parts
• round each dough, cover in clingwrap and let it rest for another 10-15min
• shape the dough accordingly (refer here) for open loaf or close loaf
• leave for final proofing for 50-60min (temp: 35% and humidity: 82%)
• bake at 175-180°C for 35-38min
• immediately after remove from oven, bang the loaf pan and remove the bread to a wired rack to cool

Foodnote: The difference between bulk fermentation is that it doesn't use any bread improver. Taste is supposed to be better but this bread can only last 3 days at room temperature. I like baking loaf bread actually... so I got the bread slicer (guillotine) from shopee. It cost me about S$6+ and I can cut difference thickness for my bread. Love it and good buy!