Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)

During the COVID-19 outbreak we are asked to stay home as much as possible and go out only when needed in order to curb the spread of the virus. At first people lined up at grocery stores and emptied almost all the shelves to prepare for a lockdown. Fortunately, food supply is still abundant in Toronto after all those panic buying and we go out for groceries about every 10 days now. To prevent shortage, many stores have limited the quantities that customers could purchase on items like eggs, dairy, flour, bottled water, toilet paper, hand sanitizer and so on. Because of this, I only make the most basic white bread now without any eggs and milk. Although the bread is made with the simplest ingredients (if you don’t have milk powder on hand you could even omit that too), it is still fluffy and tasty and my kids like it very much.
在新冠病毒肆虐之下，政府呼籲民眾如非必要請盡量留在家中防止疫情擴散。初時市民都湧到超市排隊購買食物作儲備，幾乎把所有貨架都清空了。幸好現在多倫多的食物供應都是非常充足，EC現在每隔10天才外出買餸，其餘時間都乖乖地宅在家中。為了避免物資短缺，很多超市採取措施限制顧客購買牛奶，雞蛋，麵粉，樽裝水，廁紙，搓手液等貨品。EC現在只做簡單材料的麵包，蛋和牛奶通通都不加了！雖說麵包材料簡單(沒有奶粉甚至也可以不加)，可是卻不忘鬆軟，孩子們仍然十分欣賞。

Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly larger than the Asian brand 450g-toast box in terms of capacity. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
請注意EC使用的北美牌子帶蓋吐司盒尺寸為9”x4″x4″，容量比一般的450克(12両)吐司盒稍大。若使用450克吐司盒的話可使用配方的0.9倍份量。

On a side note, instant yeast and active dry yeast can be used interchangeably one-for-one most of the time. The major difference is that instant yeast has finer granules and can be added straight into the dry ingredients. Active dry yeast, on the other hand, has bigger granules and has to be activated by dissolving into liquids before use. A small amount of sugar is usually added to feed the yeast during proofing. King Arthur Flour suggests that it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process. My Red Star active dry yeast that I got from Costco works well if added straight into the dough without proofing. The rise is gentle so it will take a longer time for the dough to rise when compared to when instant yeast is used.
除此之外；速發酵母與活性乾酵母在一般情況下可以一比一份量交替使用。兩者主要不同之處是速發酵母顆粒較少並可直接加在乾性材料中；而活性乾酵母顆粒較大需溶解在液體中活化後才可使用，化開酵母時通常會加進少許糖為酵母供應養份。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。EC從Costco購買的Red Star活性乾酵母可直接加在材料中不需溶解在液體中活化，其發酵速度比速發酵母慢，因此發酵時間亦需相對延長。

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Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)

For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量

Ingredients

300 g bread flour
180 to 195 g water
15 g dry milk powder (optional)
25 g granulated sugar (I used organic cane sugar)
4 g salt
35 g unsalted butter, softened
5 g active dry yeast (or 4 g instant yeast)

材料

高筋麵粉 300克
水 180至195克
奶粉 15克(可不加)
細砂糖(EC用有機原蔗糖) 25克
鹽  4克
無鹽牛油 35克(室溫放軟)
活性乾酵母 5克 (或速發酵母 4克)

Directions 做法

Add flour and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
麵粉和水加入廚師機的攪拌盆中，裝上麵糰勾低速攪拌約兩分鐘至麵糰略成形(麵粉受水情況有異，因此建議保留一至兩湯匙水後下作調整用)，蓋上保鮮紙讓麵糰休息20至25分鐘待麵糰充分吸收水份(這過程為水合法)。

Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. dd yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
加入奶粉和糖，低速揉8至10分鐘至麵糰表面略帶光滑後加入軟化牛油和鹽，繼續揉5至7分鐘至可以拉出薄膜的狀況，加入酵母改用中慢速揉搓約5分鐘至麵糰可拉出不容易破裂的透光薄膜(最後可用高速攪拌二十至三十秒强化麵糰組織)，取出麵糰轉放在已抹油的攪拌盆中，蓋上保鮮紙室溫發酵約一小時或至麵糰約兩倍大。

Scrape dough onto a lightly floured work surface. Gently deflate the dough then divide into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上，用手按下排氣後平均分割成三等份，將麵糰滾圓收口向下，蓋上保鮮紙鬆馳10分鐘。

Flatten a dough and roll it into a rectangle or oval. With the smooth side facing down, fold the lower third up then the upper third down as in folding a letter. Flip dough and give it a quarter turn then roll into a long oval. With the smooth side facing down, roll up the dough into a log and pinch the seams together. Repeat with the rest of the dough.
把麵糰擀成長橢圓形，將較滑的一面朝下，把麵糰下段1/3往上摺，再把上段1/3往下摺，反面轉90度角後再擀成長條形，將較滑的一面朝下，把麵糰捲起成圓柱形，餘下兩份麵糰也如是。

Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 80 to 90% of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃).
*Rising time may take up to two hours during winter if active dry yeast is used
把捲好的麵糰收口朝下分別排放在吐司盒中，蓋上保鮮紙讓麵糰在溫暖的地方發酵60至90分鐘至八，九分滿模，EC把模放在備有發酵功能的蒸氣焗爐內以100℉/38℃發酵。
*若用活性乾酵母，冬天發酵時間最長可能需要兩個小時

Picture from Whole Wheat & Kamut Pain de Mie (Tangzhong Method)
圖片取自湯種全麥卡姆小麥頂角吐司

Remove plastic wrap and slide on the lid. Bake in a 325℉/165℃ preheated oven for 40 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. Take bread out from the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.
除去保鮮紙並蓋上吐司盒蓋，放入已預熱325℉/165℃焗爐焗40分鐘，當麵包中心溫度達190至195℉(88至90℃)後即可取出，打開蓋子後脫模，在鋼架上完全放涼後放入食物袋或大食物盒中保存，待外皮回軟後可切片食用。

For sandwich loaf, knead dough until it forms a super thin membrane when a small piece of dough is stretched.
做吐司時要把麵糰揉至能拉出薄膜的程度(完全階段)。

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