How to make folding milk bread / whole wheat bread Today, I will introduce you to the folding bread recipe I hope this will help those who don't have mixing machine, or don’t want to knead the dough long time :) First of all, measure the bread flour on a bowl I recommend to use ‘bread flour' that contains a lot of protein for this bread that should swell a lot Measure the sugar You can use brown sugar as well Add 4g = 1tsp salt. The amount of salt is also important, so please measure it well :) If you have a measuring spoon, just add 1 tsp This is instarn dry yeast I recommend this red yeast with a wide range of uses The yeast must be weighed as accurately as possible to make bread good quality It is easy to measure by adding 3 times with 1/4 tsp of measuring spoon If you use a scale, it is more accurate if you weigh the yeast in a small plate and then add it into flour Now mix the yeast as if coated with flour Mix sugar and salt and mix evenly Mixing in this way is good because the salt does not directly touch the yeast It is said that the fermentation power decreases when yeast is touched with salt But it's not a big deal to get a little touch. Let's prepare liquids I will measure water and milk in a heat-resistant container Put on a rap and heat it in the microwave for 40 ~ 45 sec * Important point * Should use ‘warm’ liquid for this recipe Using a warm liquid helps to adjust the temperature of dough (good environment for yeast) If it's too lukewarm, the fermentation power will be weak. If it's too hot, the yeast will die. When I touch it with my finger, it feels like 'warm' If it's lukewarm, warm it up a bit. If it's too hot, wait a moment until it will be warm, and use it :) Now, add the liquids in a circular shape and add them evenly Mix in a circular motion with a spatula. If you hold the front part of spatulla, it is easy to mix. Scrape the sides with a spatula, and push and mix It is convenient to hold the spatula shortly and mix it like this. Mix until moisture is absorbed and the flour is no longer visible, and you feel sticky on the surface. Now wrap it and let the dough rest for 15 min Resting like this gives the dough flexibility and makes it easy to handle. 15 minutes have passed The temperature of the dough does not drop if you use this soft, non-cold butter (or oil) The amount of butter or oil can be used according to your preference. The more you add in, the softer the bread will be Absorb the butter into the dough Please absorb evenly like pressing with a fist Note : oil is slower to absorb than butter So for that Divide the dough into small pieces like this. The surface area of the dough is widened, so the absorption is faster. I'll touch it like a simmer and I'll absorb the butter into the dough I like this sound ♬ If it's no longer oily and it becomes a bit sticky, it means the butter is absorbed well Apply a little oil to the bowl It prevents sticking, making dough easy to handle I'll put on a rap and ferment it for 40 min After 40 min I’m going to fold it Turn the dough over and fold it everywhere Through this work, the gluten is 'strengthened' and, as a result, it will be soft bread Turn it over again and put the smooth side up And it will ferment again for 30 min 30 min later Fold it all over again in the same way By this time, there will be volume on the bread, so you will have fun touching something When I was working, I loved this work Because of the good texture, I used to say to my coworkers 'I'll do that' ♬ Now, for the last 40 minutes, the first fermentation is completed 40 minutes have passed Flour on your fingers like this If you stab it, if it doesn't come back, fermentation is done If it comes up clearly, please ferment more Take out the dough a little and put it together If you check it, it is not even a smooth and clear gluten film, but you can check some gluten film. Make floured surface or cutting board Press it lightly to take the gas away I'll divide into two pieces Divide it into equal size. The shape will come out good It is recommended to weigh the scales and divide them by exactly 1/2. Now let's get the gas out of the dough and give it a rough shape to make it easy to mold (= make a shape) This work is called 'rounding' :) Today, in order to shape the loaf bread, I'll roll it in a slightly oval-rectangular shape. It's not good to get all the gas out. Shape the volume alive as you can see The shape you make now depends on what shape you want to make I just touched the dough, so it's elastic now Rest it for 15 min, and wait for the dough to become soft again In the meantime, I'm going to put oil on the pan It helps to make easy to separate the bread from the mold later (I sometimes forget ^^;) After 15 minutes, you can see that the dough became more flexible than before Make floured surface Place the dough with the smooth side up Sprinkle flour lightly on top as well Roll it up and down again from the middle with a rolling pin I'm going to roll it out a long rectangle After changing the direction of the dough Also roll it out evenly back and forth Make a long rectangular shape each by each Place the dough so that the smooth side goes out I'm going to fold it in 1/3 width Press it with your palm If you're ready for this long shape Roll it down from the top (It's fun ~! I like this work) When you're almost there, turn it over Attach the following part well Done, so cute!! One more time) I will show you how to mold it without a rolling pin (with whole wheat dough) If you don't have a rolling pin, do like this * Sorry if you feel too fast? When working, speed is life and gold When I hold the bread dough in my hand, my heart suddenly becomes rushing haha (My husband was making fun of me ^^;) If there are air bubbles that pop out like this, you can burst them up and arrange them. Place the dough on the edge of the mold, with the seam down Oh ~ cute ~! This is an option. Since the flour is on the surface of the dough, you can spray water to moisten it. Put on the wrap and ferment until the dough rises about 1 cm above the mold In the meantime, prepare egg wash Mix 1Tbsp of milk with one egg yolk When the dough is proved like now, preheat the oven Now, it's swollen enough to put it in the oven Is it about 1cm above the pan? Apply the prepared egg wash to the surface It gives a shiny look and, of course, moisturizes the surface, helping to swell well in the oven I'll bake at 190℃ / 374℉ degrees for 25 min Drop the baked bread (take out the hot steam) Let it cool to the side to prevent contraction It is so pretty How it was today? Some of you have already seen my other folding bread recipes, and some of you may be new to this We can make very soft, delicious bread like this! It's so beautiful. So I tried... I wanted to show you the bread, so I rip it ~ ^^ I will also introduce whole wheat bread. The dough is so cute ~ You can make powders and liquids as follows *Important* whole wheat depends on the country and brand. So, don't add all of liquid at once, check how much your dough needs liquid. Please refer to the #Ingredients below :) Cut the bread, when it is 'completely' cooled, (If not, it is difficult to cut) But, I usually want to taste it soon and cut it Yummy whole wheat bread! Try! Keep the bread in frezer, you can keep fresh bread longer Now, I'm rich in bread and so happy ♬ I hope you guys have delicious bread ♥
