Homemade Bread

Ingredients

2 loaf pans(5.5in×3in)

• 150g Bread flour
• 12g Sugar
• 2g Salt
• 2g Dry yeast
• 100g Water
• 12g Unsalted butter(room temperature)

Directions

①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
⑤ knead for 15 minutes until smooth.
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦ Shape it into a ball and cover them with plastic wrap or a wet cloth. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 30-40min. (primary fermentation)
⑧Divide into 9 equals, punch down, and roll to shape balls. Cover with a tightly wrung wet cloth and leave for 10 minutes. (bench time)
⑨Punch down again and shape them into balls. Pinch the seams to stick together.
⑩place on the loaf pan with the sealed side down.
⑪Cover them with plastic wrap or a wet cloth so it does not dry, Let it rise at 35℃ / 95°F (or warm place) until doubled in size.
⑫Bake at 374 °F/190℃ for 14 minutes.
Drop the pan to prevent shrinkage. Remove the bread.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.