Overnight Soft Bun Dough (16-hour poolish version)

by - July 19, 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!

Soft Bun Recipe - Poolish Dough Method


Yields: 12 Buns

INGREDIENTS:

Poolish Dough:
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.
Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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2 comments

  1. hiii...i really enjoyed reading all your posts. yet, i have some questions in making the very soft buns,
    1. how many days can we store the starter in the fridge? can we store it for about a week?

    2. is there any standard for converting the instant yeast with the natural one?


    thankyou so much for always sharing. stay healthy & safe!

    xx,
    cornelia
    indonesia

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog and your questions.

      1. how many days can we store the starter in the fridge? can we store it for about a week? Can store up to 18 hours. Not advisable to store for longer than that. I never tried to use after 18 hours and I am not sure whether it works.

      2. is there any standard for converting the instant yeast with the natural one? May I know what type of natural yeast that you are referring to? So far, I use instant yeast and sourdough starter. I have not explored to others yet.

      Cheers :)

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