Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized.
This was a 70% hydration dough as whole wheat flour took up more water. The use of tangzhong made the bread softer and retained freshness longer.
Whole Wheat Pain de Mie (Tangzhong Method)
For 9”x4”x4” Pullman loaf pan
For the Tangzhong
25 g bread flour
125 g water
For the Dough
210 g bread flour
150 g whole wheat flour
120 g tangzhong
40 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
1-2/3 tsp active dry yeast
55 g egg
100 to 120 g milk
30 g cold pressed, virgin coconut oil
For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
For the Main Dough 主麵糰
Add milk, egg and tangzhong into the bread pan. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in the flours and sugar then start the machine until a shaggy dough without any dry patch is formed (it took about two minutes for my bread machine). Stop the machine and let rest for 20 minutes to fully hydrate the dough.
After the autolyse process is completed, add in the salt and yeast then press the dough function (according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). When a smooth dough starts to develop, add in the coconut oil. Resume kneading process until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
把酵母和鹽加進麵包桶中(King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用)，開動麵糰功能，揉成表面略帶光滑的麵糰後便可加入椰子油，繼續揉搓至可以拉出薄膜，留在機內作第一次發酵至兩倍大。
Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
Flatten a dough and roll it into an a long oval. Fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the doughs.
Transfer the logs, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for 40 to 50 minutes until the pan is 4/5 full (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 40 minutes).
Remove plastic wrap and slide on the lid. Bake in a 350℉/180℃ preheated oven for 30 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
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