Basic white loaf (Autolyze method)

IMG_E5247

Basic white loaf (Autolyze method)

325g bread flour
100g milk
100g water

25g water (reserve 10g)
3g yeast
1 tsp salt
1 tablespoon sugar
15g butter

Method:

1. Mix flour and 200g milk/water until well combined. Cover and keep in fridge to autolyze for 4 hours or over night. (from some feedback, some of you find the dough to be too wet. So I would suggest you reserve about 20g of this liquid to be added if dough is too dry while kneading)
2. After 4 hours, remove from fridge and mix the yeast and with 25g water.
3. Tear the dough into pieces and transfer into the mixer bowl. Add sugar and salt and lastly,  the yeast mixture and start kneading until smooth dough forms.
4. Add butter and knead to window pane.
5. Remove from mixer bowl and knead with hand for a couple of minutes until smooth. Shape into a ball and allow to proof covered until dough has risen a bit. This should take about 30 mins.
6. Roll out flat. Fold in the two sides to meet then roll like swissroll into a log. Place into pan and allow to proof into an inch above the rim.
7. Bake in preheated oven at 190C for 30 mins. Tent at 20 mins to avoid burnt crust.
8. Remove from pan immediately and cool on rack.

IMG_5269.JPG

Advertisements

12 Comments »

  1. Phua Jane said

    Hi Jeannie

    Thanks for sharing and would like to try out. However how much total water need to put ? Your recipe mentioned 200g milk + water (1:1) , and then another 25g water. I don’t quite understand. Can you please guide?

    Regards / Jane

    On Tue, 17 Jul 2018 at 8:11 AM, Jeannietay’s Blog wrote:

    > jeannietay posted: ” Basic white loaf (Autolyze method) 325g bread flour > 200g milk + water (1:1 ratio) 25g water 3g yeast 1 tsp salt 1 tablespoon > sugar 15g butter Method: 1. Mix flour and 200g milk/water until well > combined. Cover and keep in fridge to autolyze for 4 ” >

    Like

    • WEINA SALEH said

      Hi.
      I don’t quite understand by what you meant by 200g milk + water.
      Is it 100g milk + 100g water?
      Can I just put 200g of milk?
      Please advise. Cos I tried your Raisins Bread and it was a success!

      Thanks in advance!

      Like

      • jeannietay said

        Yes you can use 200g of milk or water.

        Like

    • jeannietay said

      It’s 100g of water + 100g milk to give you a total of 200g liquid. Another 25g water to mix with yeast.

      Like

  2. Siew Chen said

    Jeannie, the mixture of flour & water/milk take out from fridge need to wait till room temperature before continue other steps? Thanks.

    Like

    • jeannietay said

      I usually remove it from the fridge and then prepare the other ingredients. When I am done doing that, I just tear the autolysed dough in and knead. It will still be cold.

      Like

  3. Ed Crespo said

    Maybe i missed it, but what is the size bread loaf pan you use for this recipe? I can’t wait to try.

    Like

    • jeannietay said

      it’s 20 x 10 x 10 cm or 450g loaf pan

      Like

      • Ed Crespo said

        Thank you so much. Can’t wait to try.

        Liked by 1 person

  4. Jen said

    Tried this, autolyze overnight, proof 30mins. Followed steps, the dough was still wet, unable to roll, tried kneading for 1/2 hrs but no improvement. Please advise, thanks you.jj

    Like

    • jeannietay said

      Hi Jen, if it’s still too wet, add a tablespoon of flour and continue to knead. I would suggest you reserve some water and add as needed. Some flour can absorb more water.

      Like

  5. Love this method! Thanks for sharing!! I use this method all the time even with other recipes!!

    Liked by 1 person

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: