Japanese white sandwich loaf with raisin yeast water
Here is a updated version [1] of the Japanese sandwich loaf with raisin yeast water.
I increase the sugar amount to 12 g instead of 8 g after I have tested for a while. When it is less sugar, the crumb tends to be very shredded, that bothered me.. When I increased the sugar, the crumb came out wonderfully. I also recommend to use honey too. It came out softer and less shredded. Somehow, When I used 8g honey, at the final proof, the dough didn't rise as much as usual, however, it rose quite well in the oven. Putting 12 g honey in the dough, it came out great as usual. I enjoy to taste of the difference between honey and sugar.
Sugar 12 g
Baked for 35 minutes at 410F.
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Honey 12g
I forgot to take a picture of the loaf unfortunately..
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Learning nice white sandwich loaves by Professor Calvel, I wanted to make a nice loaf like his but using my raisin yeast water. I have worked on for a couple months to make nice volume and crumb. It is a surprinsingly good loaf to my taste.
Japanese style white sandwich loaf with raisin yeast:
( pullman23cmx10.5cmx10cm: 1 loaf)
Ingredients:
Levain:
KA AP 149g
Raisin yeast water 107g ( I use the raisin yeast that is rest in a refrigerator for 1 or 2 days after refreshing)
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Final dough
KA bread flour 301g
Water 144g ( I use 40℃ in winter) DDT26℃
Egg yolk (1) + Whipping cream 58g
Sugar or honey 12g
Butter 29g
Salt 6.8g
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Method:
1. Make the levain ( rest for 12 hours ) at 24℃ around
2. Mix the final ingredients except the salt --- Autolyze for 30 minutes
3. Add the salt-- knead until the gluten developed for about 10-12 minutes.( until you can see window pane )
4. Bulk fermentation : 3-4 hours at 24-28℃ around. ( 2.5-3 times in volume)
5. Divide
6. Preshape a ball shape ( Please check my shaping method if you like : http://www.thefreshloaf.com/node/19141/white-sandwich-bread [2] ) Or, you can shape into 3 balls-- http://www.thefreshloaf.com/node/23006/goma-shokupan-sesami-loaf [3]
7. Shape
8. Proof About 2 hours at 28℃ ( the dough rises up to the top of the tin) This loaf doesn't rise much more than the commercial yeast bread at this time.
9. Bake : Preheat 215.5℃/ 420F
Decrease 210℃/ 410F and bake for 25 minutes
and rotate your tin loaf pan 180 degree and bake 10 more minutes to have even crust.
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Or you can try " cold start method" Start from a cold oven( You don't preheat your oven at all)
" Cold start"
1)Set up 284F/ 140F and put the loaf in the cold oven: set up the timer for 20 minutes.
2) Increase the temperature at 410F/210℃ for 15 minutes / rotate 180 degree the loaf pan and bake more 10 minutes.
See the detail of " cold start method" here :http://www.thefreshloaf.com/node/23054/cold-start [4]
I have noticed the color of the one side's crust looks pale after baking when I used cold start ( http://www.thefreshloaf.com/node/23054/cold-start [4] )like this picture below:
This side looks pale.
This side is fine.
I recommend to rotate the loaf 180 degree after baking last 10 minutes of the baking. Or, you can add 8-14g sugar in the final dough if you want to have darker crust or sweeter taste in your loaf. If I made sweet rolls with this formula, I will add 14g sugar in the final dough.
* Note You can be flexible when you make this loaf. If you don't have enough time to let it rise until tripled on second bulk fermentation, You better skip the step. Otherwise, the crumb will be gluey that is what I found out. The key is let the dough rest fully enough before shaping.
One more thing is that you can add 7-14g sugar in the dough. It is depends of what kind of yeast water you use because your yeast water's sugar level may be vary.
Happy baking,
Akiko