Homemade Fluffy Bakery Bread
After mixing the flour, yeast, salt and water and starting the process of kneading, the dough tells you when to stop, to let it autolyse and start kneading again. Understanding this process helps with producing better and quality end result.
Equipment
- Stand mixer
- Digital Scale
Ingredients
- 525 g Bread Flour + 25g Flour (see note 1)
- 1 ½ Tablespoon Sugar Brown
- 2 Teaspoons Salt
- 8 g Instant Yeast
- 80 ml Sour Cream
- 350 ml Lukewarm Water
- 30 ml Vegetable Oil
Instructions
- Weigh all the ingredients.
- In a measuring jug, mix lukewarm water, sour cream and oil. Stir until the sour cream is liquifies.
- In a stand mixer with a dough hook, add flour, sugar and yeast then mix. After Add salt and mix.
- Pour in the liquid ingredients, knead on low speed (between level 1 and 2) for 2 minutes. Let the dough rest for 10 minutes.
- Knead for 2 minutes on medium-high speed (3 to 4). Let the dough rest for 10 minutes.
- Knead for 4 minutes on medium-high speed (3 to 4).
- Add extra 25g of bread flour, then knead on high speed (4 to 5) for 2 to 3 minutes. Start slow first to incorporate the flour.
- Transfer the dough into a greased bowl (with oil), cover. Let the it rise for 1 hour or until it doubles in size.
- Coat a loaf tin with butter and flour.
- Roll and fold the dough to form a loaf shape. Let it proof for 30 minutes.
- Preheat oven to 190℃.
- Bake for 30 to 35 minutes or until golden brown.