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RMB5000 Vintage Bread Recipe

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Ingredients
  

Starter Dough

  • 200 g Flour 100g bread flour, 100g plain flour
  • 160 g water at 40C
  • Sugar 16g
  • Yeast 5g

Main Dough

  • 200 g Flour 100g bread flour, 100g plain flour
  • 32 g Fat butter
  • 1 egg
  • 4 g custard powder or milk powder
  • Water as required I didn't need this

Instructions
 

  • Mix the starter dough together and let it ferment overnight or at least 4 hours.
  • Add the main dough ingredients except the fat and knead until elastic and gluten formed.
  • Add the fat and knead until it passes the window pane test. (not more than 10 minutes)
  • Rest and proof until the dough doubles.
  • Punch down (important to get fine crumbs) and shape dough.
  • Proof till the dough doubles its size again.
  • Bake on the lowest shelf in a convection oven at 180C for 30 minutes.