Overnight Soft Bun Dough (16-hour poolish version)

Wednesday, 19 July 2017










I found this recipe from Corner Cafe that I am quite happy to recommend.  The result is flavourful, soft and fluffy... Do try it!



Yields: 12 Buns

INGREDIENTS:

Overnight Poolish:
150g bread flour
150g lukewarm water
0.5g (1/8 teaspoon) instant yeast

Main Dough:
250g bread flour
100g cake flour or plain flour
15g milk powder
50g caster sugar
6g (1 1/4 teaspoons) salt
5g (1 1/4 teaspoons) instant yeast
1 egg, lightly beaten
75g (approx.) lukewarm water, adjust as necessary
50g butter, cut into small cubes



METHOD:

For the poolish:

1.  Mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 60 minutes in a warm place, then place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage. 30 minutes before using, take out the polish from refrigerator to return to room temperature.

For the main dough:

1.  Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.

2.  Add in butter and knead until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).

3.  Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

4.  Punch down the dough to release the air, knead briefly and form into a ball shape. Then divide into 12 equal portions.

5.  Shape the buns at your desired shape. I shaped the roll like croissants. Place all finished buns on a greased baking sheet and let rise in a warm place until double in size. It took about 60 minutes.

6.  Brush with egg wash and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

7.  Remove buns to cool on rack completely.