03 July 2011

Water Roux Bread

I've finally found a bread recipe that works well for me. Or maybe it's the method.  Either way, I'm sticking to this recipe/method, as it has turned out so well for me.  

See?  It even looks like a loaf from the bakery!  I am totally convinced that the water roux method works miracles.

bread dough after proofing, and just before it hits the oven
This recipe makes a standard size loaf of bread (about 20L x 10W x 12H cm).


Water Roux:
20g bread flour
100ml water

Whisk flour and water till lump-free, then heat it over low heat till it thickens and becomes a paste. 

Set aside to cool to room temperature. Or refrigerate overnight for use the next day. Bring to room temperature before use. (Water roux may be chilled for up to 3 days. After that, it will likely turn bad.)

Bread Dough:
Water roux (from above)
4 tbs milk
5g milk powder
1 egg
1.5 tbs oil
270g bread flour
30g sugar
1.5 tsp salt
1 tsp instant yeast

Combine all ingredients till it forms a dough.
Knead till smooth and elastic, and no longer sticky.
Place in a lightly oiled bowl, cover and leave to proof in a warm area for about 40 min till it doubles in size.

Punch down the dough and knead it lightly a few times.
Roll out or flatten the dough, then roll it to form a log.
Tuck in the ends, and place it in the middle of a greased loaf pan.
Proof for another 30 min till it doubles in size and fills the loaf pan.

Before baking, brush with eggwash (for a nice golden tan). I like to just dust some flour over the top for a more rustic look.
Bake at 180*C for 25-30 min till the crust is golden brown.
Remove loaf from pan and cool completely on a wire rack before slicing. It pays to be patient at this stage. Slicing the bread while it's still warm will only result in gummy sticky slices of bread. Be patient.


Passionate About Baking said...

Yes, you've also convinced me the water roux method works! Maybe I should try this again! And yes, your loaf looks better than from the renown bakeries actually!!

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