Standard Sandwich Bread (Sponge and Dough Method)

Ingredients (makes 3 loaves)

Refer to Bread Formulas

Sponge Stage

Group 1

(80%) 674g bread flour

(1%) 8g yeast

Group 2

(65%) 438g cold water ~ 65% of 647g flour

Dough Stage

Group 1

(20%) 168g bread flour

(6%) 51g castor sugar

(2%) 17g skim milk

Group 2

(65%) 109g water ~ 65% of 168g flour

Group 3

(6%) 51g shortening

(15%) 13g salt

#based on 80:20 sponge:dough portion but can also be 60:40

Directions

Sponge Stage

• mix Group 1 and 2 in a mixer bowl at low speed for 2min and medium speed for 2min till a dough is formed
• transfer into a bowl, cover in clingwrap and leave to ferment (fermentation stage) at room temperature for 2 to 6 hours (can also ferment for 2hours and keep in chiller till ready to use)

Dough Stage

• mix Group 1 and 2 plus the ready "sponge" in a mixer at low speed for 2min
• add in Group 3 and mix at low speed for 2min and followed by medium speed for 2-3min till window pane stage (thin membrane)
• divide the dough into 3 approx 500g each, round and proof for 15min
• shape (refer to here) and leave for final proofing for 50-60min (temp: 35°C, humidity: 80-82%)
• bake at 175-180°C for 35min (for open top, spray the top of the bread and inside of the oven with water first)
• once removed from oven, immediately bang the tin loaf and remove bread from the tin
• cool on wire rack

Foodnote: Before this, I only know rapid dough and bulk fermentation method. Glad I took the basic bread class to learn this method. I find it is more flavourful and the skin is more crispy. I kept some leftover in an airtight container for almost a week and it is still good. When I want to eat, I lightly toast it on a pan and spread it generously with Lurpak spreadable. Soooo yummy!