17 Hour Bread

Colleague, Sophie, another baking fanatic, showed me her new collection bread making book by her blog buddy, Ah Kin from HK.

Below is the recipes for Pullman Bread. Dough is very wet, almost impossible to shape but bread stayed soft for 2 days.

Starter Dough :

Bread Flour 70% 480g
Water 40% 274ml
Yeast 1% 5g
Sea Salt 1% 5g
Skim Milk 2% 14g

- Dissolve the yeast in water
- Add the rest, knead until soft
- Cover the dough in cling wrap
- Refrigerate the starter dough & let it prove for at least 17 hrs
- May keep up till 3 days

Main Dough

Bread Flour 30% 206g
Salt 1% 5g
Sugar 10% 69g
Water 29% 199ml
Yeast 0.5% 2g
Butter 7% 48g

- Mix all the above
- Add in the starter dough
- 1st prrof 25-30 mins
- deflat & divide the dough, and let the dough rest for 20 mins
- Shape the dough to desired shape
- 2nd proof for about 45 mins
- Bake for 30 -35 min at 170 - 180 c