自制三文治白面包 手工揉面 松软 "拉丝" Homemade White Sandwich Bread (hand-kneaded) soft and fluffy

In a large bowl combine 300 g high protein flour, 1 egg, 30 g sugar, 1/2 tsp salt, 1 tsp instant dry yeast Pour in 160 ml milk (save a little aside for later) Stir until well combined Knead the dough until you have a shaggy mass that's mostly combined Lightly flour non stick silicone baking mat Remove the dough adding small amounts of bread flour if necessary Knead the dough with both hand Gently press into the dough using the heels of your hands, fold it into half, rotate and repeat Add the remaining milk little by little Continue kneading the dough for about 5-6 minutes Knead until it become soft and slightly tacky but not sticky Knead the dough until smooth and elastic Add softened butter The dough will again get lumpy Knead until the butter is completely incorporated Knead the dough for about 7-8 minutes The dough will gradually smooth out as you knead Knead until the dough is smooth, shiny, and elastic Next, Slap and Fold the dough Pick up the dough and slap the long-hanging dough down onto the counter Quickly fold over after the slap and stretch, rotates the dough each time you perform these actions Repeating the process to ensure the entire mass is strengthened eventually Slap and fold until the dough smooths out It takes about 7-8 minutes The dough becomes smooth, shiny and elastic. Gently pull a small piece of dough and stretch it into a thin sheet If the gluten is well-developed the dough will stretch into a paper-thin film without breaking. This means the dough is ready. Form into a smooth ball and place in an oiled bowl Cover with cling wrap and let rise for 45-60 minutes or until double in size Lightly grease an (20cm*10cm*10cm) aluminium loaf pan (with lid) with vegetable oil Lightly flour the pan Remove the excess flour Lightly grease and flour a rolling pin as well Skip this step if using a non stick rolling pin After 45 minutes, the dough has doubled in size my room temperature: 32℃ and humidity: 65% Gently poke with a floured finger, if the hole remains, it's finished rising Oiled hand and remove the dough Punching and folding to release air. Round the dough off into a smooth ball Cover the dough and rest for 10 minutes After 10 minutes, shapping the dough Lightly flour your hand and dust the top Turn it over Rolling out dough Using a rolling pin will help eliminate air bubbles in the dough and prevent “holes” in the bread Shape the dough into a large rectangle about 20*35cm Gently roll it into loaf Pinch the seams together Roll over so the tops back on the top Place it in the prepared loaf pan Cover with cling wrap, allow to rise for about 50-60 minutes. Cover the lid when the loaf is about 80% full. Preheat the oven to 220℃ for 10 minutes and place a cup of boiling hot water inside Bake at the bottom of the oven for 40 minutes Use an oven thermometer to make sure your oven has reached 220℃ After 40 minutes, remove the bread from the oven Run a knife around the edge of the bread to loosen it Immediately remove it from the loaf pan to prevent it from shrinking and place it on a cooling rack. Let it cool down completely before slicing Slice the bread with a bread knife, then serve Fresh-baked white sandwich bread smells incredible! Soft and pluffy, creamy-white interior golden crust and easily sliceable texture Ideal for sandwiches and toast Store the bread in a plastic bag at room temperature and serve within 3 days Thank you for watching