Soft and Fluffy White Sandwich Bread (Straight Dough Method)

by - May 25, 2020

Soft and fluffy white Sandwich Bread

Soft and fluffy white Sandwich Bread

Soft and fluffy white Sandwich Bread


After posting my Soft and Fluffy White BreadI received numerous enquiries for this bread without using whipping cream or heavy cream.  Here is the recipe without whipping cream and still getting the same result.

It is advisable to read the following notes before baking.

GENERAL NOTES:

KNEADING TIME
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.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
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. 

PROOFING
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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
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.


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.

Recipe - Soft and Fluffy White Sandwich Bread


Yields: 1 loaf

INGREDIENTS:

320g  bread flour (I used Japan high gluten flour)
1 1/4 tsp instant yeast
32g caster or brown sugar
1 1/4 tsp salt
165g full cream milk (whole milk)
75g water (Reserve 20g first, add in later if too dry. I used all 75g of water)
45g butter, room temperature

Utensils:
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4") 


METHOD:
  1. Scald milk, bring to almost boil and cool down.  Apparently, enzymes from the milk may weaken the gluten development.  But, I always forgot to do this step.  
  2. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3-5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 12 - 15 minutes until the dough comes together, become elastic and reaches window pane stage.   I stopped half way to prevent the motor from overheating.  This dough is quite high hydration and soft.
  3. Let the dough rise in a warm place for 45 - 60 minutes until double in size.  I usually left the dough in the same mixing bowl and cover with cling film. 
  4. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions.  Please use a kitchen scale if you want to be exact.
  5. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  6. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
  7. Place all dough in a lined loaf pan.  Let it rise for another 30 - 35 minutes or until dough rises  90% in size. Cover the loaf pan with lid.
  8. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
  9. After 10 minutes, bake for 35 minutes - 40 minutes, or until golden brown. 
  10. Remove bread from oven and let them cool on rack completely before slicing.



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8 comments

  1. Can I bake this using bread maker ?

    ReplyDelete
  2. will it work if milk is replaced with soy milk, and butter with coconut oil, and Japanese bread flour with gluten free wholemeal flour?

    ReplyDelete
    Replies
    1. Hi, replacement of soy milk and coconut oil is ok. But, gluten free wholemeal flour will not get this soft and fluffy result. Thanks for asking.

      Delete
  3. Hi, shall we always scald milk for every bread recipe including recipe that uses tang zhong or yudane method? Thank you

    ReplyDelete
    Replies
    1. By right apply to all recipes for using fresh milk. But, I always forgot to scald and didn't see any differences.

      Delete
  4. Hi, what's the purpose for boiling milk? Could i ignored this step?

    ReplyDelete
    Replies
    1. Hi, Yes you can ignore this step. I usually forgot about this. The purpose of boiling milk is to kill the enzymes. The ensymes may weaken the gluten development.

      Cheers :)

      Delete

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