Recipe Ingredient
- Dough A:
- 200 g bread flour (high protein flour)
- 1/4 tsp salt
- 1/4 tsp caster sugar
- 1/2 tsp instant dried yeast
- 100 ml water
- Dough B:
- 200 g bread flour
- 80 g all purpose flour
- 1/2 tsp salt
- 25 g caster sugar
- 1/2 tsp instant dried yeast
- 100 ml water
- Water for brushing (combined):
- 1/2 tsp salt
- 100 ml water
Instructions
- Place the bread flour, salt, sugar, yeast, and water, in the bowl of an electric mixer fitted with the dough hook.
- Beat for 3-5 minutes to form a sticky batter.
- Remove to an airtight plastic container and set aside to ferment for at least 13-14 hours.
- Combine the Dough B ingredients, except water, in the bowl of an electric mixer fitted with the dough hook.
- Add the fermented Dough A, and beat for 2-3 minutes.
- Gradually add in the water.
- Beat until dough is firm and springy.
- Lightly grease a deep bowl with corn oil.
- Place the dough in the bowl.
- Turn the dough so that it is coated with the oil.
- Cover the bowl with a damp tea towel.
- Leave at room temperature for 1-1½ hours, or until doubled in bulk.
- On a lightly floured work surface, place the dough and knock it back.
- Knead until smooth.
- Divide the dough into 110g portions.
- Roll each into a fat sausage shape with pointed ends.
- Line a baking tray with nonstick baking paper.
- Place the bread rolls on the tray.
- Cover with a damp tea towel until doubled in bulk.
- Preheat the oven at 200°C.
- Use a sharp knife to slash the top of each loaf to make several slits.
- Spray rolls with salted water.
- Bake for 25 minutes until golden brown and the loaves are crisp and sound hollow when tapped underneath.
To prepare Dough A:
To prepare Dough B:
Proofing:
To shape:
Second proofing:
To bake:
