Toast (65°C Tangzhong Method)
Toast may seem simple, but making it well is actually quite challenging. If you've succeeded in making Luma's shredded pork salad bread, then making this toast won't be difficult at all. This low-oil, low-sugar toast is perfect for spreading with jam. Those who are interested, let's give it a try together. For this toast, Luma used the sn20542 450g toast mold.
Ingredients
Steps
Mix the Tangzhong water and flour until smooth and lump-free.
Heat over low heat, stirring constantly until it thickens into a paste, then remove from heat immediately. Continue stirring to cool it slightly and set it aside.
Mix water and heavy cream with a pinch of sugar until combined. Heat in the microwave until warm (about 35°C, warm to the touch). Add the yeast, gently stir, and let sit for 5–6 minutes until foamy.
Combine flour, salt, and sugar in the bread bucket. Add the Tangzhong paste, and start the mixer at low speed while slowly pouring in the liquid. Once the mixture forms a dough with no dry flour visible, add butter. Increase the machine speed to medium (level 4–6) and knead until the dough reaches the windowpane stage.
Shape the dough into a smooth ball and place it in a clean container.
Cover and let rise in a warm place until doubled in size.
Dip a finger in flour and poke the dough in the center. If the hole doesn't shrink back or collapse, the dough is fully proofed.
Remove the dough and press out large air bubbles.
Divide the dough into three equal portions and shape each into a smooth ball.
Cover and let rest for 10 minutes.
Take one portion of dough and turn it seam-side up.
Roll it into an oval shape with a rolling pin to release any remaining air bubbles.
Gently press out any bubbles along the edges with your fingers.
Roll the dough horizontally into a loose log—do not roll too tightly.
Pinch the seam to seal.
Place the dough seam-side down, cover, and let rest for 15 minutes.
Repeat steps with another portion, turning it seam-side up.
Roll it into an oval shape using the rolling pin.
Gently press out air bubbles along the edges.
Roll the dough into a log with 2.5 turns—do not roll too tightly to ensure proper fermentation.
Slightly flatten the head.
Pinch the seam to seal.
Place the dough seam-side down in the mold, aligning in the same direction.
Place a bowl of hot water in the oven for proofing for 1 hour. Replace the water with fresh hot water if it cools.
Allow the dough to proof until it's 90% full in the mold.
Preheat the oven to 180°C. Gently brush the tops with milk.
Bake at 180°C for 35 minutes on the lower middle shelf. Cover with foil if the tops become too brown.
Remove from the oven and gently tap the mold on the counter. Remove the loaf while still hot and place on a wire rack to cool.
Cool to room temperature and seal for storage. Consume within 2–3 days.