Once it’s out of the oven, carefully unmold the bread from the pan and let it rest on a cooling rack for at least 30 minutes.Put the bread into the oven and bake for 35-45 minutes, or until a food thermometer comes out at 195☏. After the final proof, brush the top of the bread with a thin layer of egg wash with a basting or pastry brush. To make the egg wash, whisk an egg in a small bowl.About 10-15 minutes before it’s done proofing, preheat your oven to 375☏. Cover it with a kitchen towel and proof for one hour back in that warm area of your kitchen. Once the second proof is done, spray a loaf pan with cooking spray then roll your proofed bread into a log to fit into your pan.Put it back into your greased bowl, cover it with a kitchen towel and proof for an additional 30 minutes in a warm area of your kitchen. After the first proof, take the dough out of the bowl and do the folding method again, folding one side into the middle, then the other side on top, then rolling it back into a ball.Let it proof for 30 minutes (it will proof two times after this!) in a warm area of your kitchen, such as on top of your fridge or on your oven, which will preferably be around 75☏-80☏. Grease a large mixing bowl and transfer your dough into it, covering it with a kitchen towel. Then fold one side into the middle, then the other side, rotate it 90 degrees and knead the log the same way again. Gently knead the dough by rolling it into a loose, plump log and pushing it towards you then pulling it back with the heel of your hand. Once the ingredients have been fully incorporated, and the dough is springy, soft, and slightly sticky, take it out of the bowl and put it onto a lightly floured work surface.Make sure there are no clumps of any ingredients. After about 4-5 minutes of mixing, your dough should start to look like a soft, springy dough. Once those are incorporated, add in your butter. Put the bowl onto your stand mixer with the bread hook attachment and mix on the lowest speed until the dough starts to come together, and then after about 30 seconds, add your salt and sugar.Gently add in your bread flour, with a spatula, or your hands, and begin to gently combine the ingredients together. Into the bowl of a stand mixer add the milk, egg, crème fraîche, and yeast. Separate out 2 Tablespoons of the bread flour to use for dusting your table for kneading the dough. Check out the REPLAY of the Chefs for Unity livestream featuring Chefs Dominique Crenn, Ming Tsai, Jos Andrs, and more culinary all-stars REPLAY ON. Make sure you have all of your ingredients laid out and that your butter is softened and at room temperature.Note: this entire process from start to finish takes about 3 hours total to complete (most of that is allowing the dough to proof), so make sure you have set aside enough time to make your bread!.52g (4 Tablespoons) Unsalted Butter, softened.32g (2 Tablespoons + 2 teaspoons) Granulated Sugar.413g (2 ¾ cup) Bread Flour, (set aside 2 Tbsp.63g (¼ cup + ½ teaspoon) Crème Fraîche or Sour Cream.83g (2 Whole Eggs), beaten then measured, plus an extra egg for egg wash.
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