Posted by: Jonjon | April 26, 2009

Asian – 17 hour Toast 9/10 As a toast and has thick crust

Asian – 17 hour Toast 9/10 As a toast and has thick crust

Biga = 57% water, 1.4% dry yeast, 1.4% sea salt, 3% milk powder to bread flour
Dough = 379% biga, 3.3% sea salt, 38% sugar, 96% water, 1% dry yeast, 28% butter
480g bread flour 240g
274g water 137g
7g dry yeast 3.5g
7g sea salt 3.5g
14g milk powder 7g

Dissolve the yeast in water till it bubbles.
Add bread flour, salt and milk. Knead until soft. Cover the dough in cling wrap and chilled for 17 hours.
206g bread flour 103g
7g sea salt 3.5g
80g sugar 40g
199g water 100g
2g dry yeast 1g
58g unsalted butter 29g

Add preferment dough piece by piece. Knead after each addition till soft and smooth.
Add butter and continue to knead till it pass the stretch test.
Put dough into bowl and cover with cling wrap. Prove for 25 – 30 mins.
Divide dough into 6 equal portion. Flatten and hand square them. Set aside to rest for 20 mins.
Flatten the dough and roll out into a recangle. Fold both sides towards the centre and roll again. Roll it out until its wideth is similar to that of the loaf tin. Place it into the tin and cling wrap.
Prove for about 45min or more or 80% of the depth of the loaf tin. Close the lid.
Baked at 170 – 180 degree for 30 – 30 mins.

Despite the amount of the salt added, this bread did not taste salty at all. Instead, it tasted …just subtly sweet. The texture was quite amazing. I made some into rolls and baked them for 20 minutes. They had a fluffier texture rather than tighter texture because they seemed to have fermented and spreaded much more, and they had a thinner crust. But the bread was even better. I baked them for 50 minutes only due to my impatience, and it was nearly time for lunch anyways. They turned out with thicker crust, which was very crunchy, and very soft with a subtle delicate spongy texture. There was no taste from fermented yeast, so most of the flavor was from the sugar, salt, and the texture of the bread. It was one of the easiest to digest bread that I have made. The other breads that used a prefermented dough made breads that had tough insides, perhaps due to it being baked in higher temperatures.


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