Pull Apart Soft Bread (Old Dough Method)

by - November 22, 2017






I felt like having some a plain and soft bread and this is recipe that is easy to eat and good on its own without any need for butter or jam.  The flavour of milk, butter and egg infused into the bun gives it all the flavour it needs.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pull-Apart Soft Bread - Old Dough Method


Yields:  6 buns

INGREDIENTS:

Old Dough Dough:
125g bread flour
½ tsp yeast
½ tsp sugar
Pinch of salt
80g water

Main Dough:
300g bread flour
1 tsp instant yeast
32g (4 tbsp) milk powder
40g (4 tbsp) brown sugar
1 1/2  tsp salt
30g butter/olive oil
40g whisked egg (from 1 big egg, balance use for egg wash)
135g water

Egg wash:  10g whisked egg (from the above) + 1 tsp water

Topping:  rolled oats

Utensil: 9 inch square pan


METHOD:

For the Old Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 10 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

For the main dough:
  1. Line the baking trays with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, egg, water, and sponge dough) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes.  If the dough is too dry, add 1 tablespoon of water at a time. 
  3. Let the dough 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.  Transfer the dough to a clean floured surface then divide into 6 equal portions.  Roll out each dough with a rolling pin into rectangle shape. Roll up the dough like a Swiss roll until a long log is formed. Place all dough in prepared baking pan.
  5. Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place.
  6. 15 minutes before baking, preheat the oven to 180C.
  7. Brush with egg wash and sprinkle with rolled oats. Bake for 30 minutes, or until golden brown.
  8. Remove bread to cool on rack.


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. Do you think it's possible to replace the water with milk for the main dough? So that it 2ill taste more milky. Or will the texture be affected?

    ReplyDelete
  2. Hi there, I am so sorry for late response as I have overlooked on all the comments.
    Yes, you may replace milk.
    Thanks:)

    ReplyDelete