Bread Flour
270g
Light Cream 35g
Yeast 3g Salt 3g Butter 20g 1. First, place all liquids and sugar into the Thermomix main pot. Liquefy the yeast at speed 3 for 30 seconds. 2. Add 270g of high-gluten flour. Mix at speed 5 for 5 seconds, then immediately switch to speed 6 for 25 seconds. 3. Start the kneading mode for 4 minutes. If the room temperature exceeds 25°C, apply an ice pack around the outside of the pot. Alternatively, pre-chill the pot in the refrigerator beforehand.4. After kneading the dough, measure its temperature. If it exceeds 22°C, place it in the freezer for a short time. In this case, the room temperature was 30°C, and the dough temperature after kneading was 26°C. The dough was placed in a sealed container and frozen for half an hour. The baking pan was also chilled in the refrigerator for the next step. 5. Remove the dough from the freezer, add butter and salt immediately, and continue kneading for 4 minutes until a gluten film forms. 6. Remove the dough from the mixer, knead until smooth, divide into three equal portions, round them, and let rest for 15 minutes. 7. Shape the dough. Roll each portion into a 40 cm log for the first time, roll it up, and let rest for 15 minutes. 8. Roll each portion into a 50 cm log for the second time, roll it up, and place it into the mold. 9. Ferment at 30°C. Cover the mold when the dough reaches 70% fullness; for an open-top loaf, ferment until 90% fullness. Monitor the dough state rather than the time. Slow fermentation at a low temperature yields excellent results. 10. Preheat the oven. For a low-sugar mold, set the top heat to 160°C and the bottom heat to 180°C. Place on the bottom rack and bake for 30 minutes. Cover with aluminum foil after 10-15 minutes when the crust colors. For a golden wave mold, bake for 35 minutes. Add 2 minutes if the bread has filling.
