28 Feb 2010
Adapted recipe from a recipe in The Fresh Loaf.
Pain Au Lait - The Dough
2 cup of all purpose flour
1 1/2 cup of bread flour
2 tsp instand yeast
2 tbsp powdered milk
4 tbsp sugar
1 1/2 tsp salt
4 tbsp butter (I decided to cut down the butter, as my family don't like too much butter, which was a mistake. I'll explain later.)
Mixed and knead. As it is a soft, wet dough, using Richard Bertinet's method to knead the dough, I managed to put the dough together. I think I had to do it for about 15 minutes or more. Although Richard Bertinet recommended no flour, I had to get the sticky dough off my hand, I dip my hand onto the flour and rub them off.
After kneading and pulling into a ball, 1st rise takes about 1 1/2 hours, after which I pulled and stretch once, pulling it into a ball again, and the dough goes into the fridge, till the next morning. I had a very good 8 hours of sleep and all ready to do my bread in the morning.
Took it out of the fridge, interesting, it rose a perhaps 50%, unlike 1st rise to the doughs that I did before, will seem to appear to over-rise after 8 hours in the fridge.
Before the shaping, I prepared the following:
1/3 cup of Raisins
2 tsp of sugar
a dash of cinnamon
1/3 cup sliced to pieces apricot (canned)
a dash of cinnamon
1 tbsp milk
Now the shaping. Cut the dough into 1/2.
Part 1 dough. Spread and cut into 8 pieces. Roll them long and twist them. Twirl them around. Press down the middle and add the apricot in the middle. (should have put the egg wash fist). Egg Wash.
Part 2 dough. Spread the dough out, and spread the raisins. Roll up like a swiss roll and cut into 8 pieces. Press down all around. Egg wash.
Let rest and rise till puffy. 190 degrees celsius, at 20 minutes.
By lessening the butter was a mistake, the dough turned out a little hard. The bread puffed up very very nicely though.
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