65deg Bread - by Florence

http://wlteef.blogspot.com/2008/03/65c.html


Bread flour...100%
Tang Zhong.....32%
Liquid.........40%
Salt..........1.6%
Sugar..........10%
Yeast.........1.6%
Butter.........10%


Eg. If using 250g bread flour then TZ would be 250 x 32% = 80g.


So you can work out the weight of the other ingredients using the above.


Liquid means egg, milk, water or a composition of these


Comments by florence:
put in water/milk/egg, sugar, salt, tangzhong, bread flour and yeast then start the dough cycle. About 8 -12 minutes later or when dough gathers into a ball form, add in the butter and let the machine continue with the kneading and then proving - this takes about 1 hr 20 minutes for my bread machine.
Use tangzhong at room temperature. It shouldn't be hot or cold when you use it.

Ingredients:
250g bread flour
1 tbsp skim milk powder
80g TangZhong
105ml warm water
4g salt
25g sugar
5g dry yeast
25g butter
Method:
1. Dump all ingredients into the bread machine and start the dough cycle.
2. Once the dough cycle is completed which is 80 minutes for my bread machine, remove dough and punch out the air from it. Rest the dough for 15 minutes.
3. Divide dough into 2 pieces, shape into a long rectangular shape and roll it up swiss-roll style.
4. Place dough pieces into loaf pan and let it prove till about 85% full. I had to prove for about 75 minutes as the room temperature was about 19°C.
5. Cover the loaf pan with its lid and bake at 175 - 180°C for about 25 - 30 minutes.