I divided the dough into 50g each after 2nd proof, and shape them into batard and knot just for fun:
1. Batard - you can see Pook's blog for her very clear illustration how to do this.
Cutting the dough with sharp scissors was fun!
2. Knot: Roll the dough into long strip, then make a knot.
This method is easier for Bevis to handle. We had fun doing this together.
If you have been to Aunty Yochana's blog, you would have seen her choir boy bread. Mine a disfigured choir boy... and to make it worse, Bevis insisted on putting the quins on the face. "Spots", he said!
The bread is very yummy, even on the next day.
You can see the many hole in the bread, making the bread very soft!
Will I bake this again? Yes and No.
Yes cos this recipe yields soft crumbs and bread is very delicious. I also like that there's no egg. This is however made up by the large amount of whipping cream. This is the reason why No - whipping cream is expensive lah.
With all due respect, I am inclined to believe the softness is achieved by leaving the bread to a slow rise in fridge rather than the whipping cream. If you use your favourite recipe, up to salt and reduce the yeast (pls do some calculation and make sure you get the right percentage or else all the yeast will be killed by the salt... and pls do not hold me responsible for your failed attempt!), your will likely get the same soft texture.
The whipping cream in this case, replaces the milk and fat which is staple in most recipes.
I also think this recipe is more for season baker. If you are new, do use the electric mixer or bread maker to help you - the dough is very wet. If you first time making bread and making them by hand, you will be tempted to add more flour as the dough is very very stickly... almost impossible to knead. The additional flour will upset the flour to liquid ratio and affect the fina results.
Enough said, now your turn to go ahead to try and draw your own conclusion.
Whipping Cream Bread
Makes 12 pcs
300 g Bread Flour
3 g Instant dried yeast
7 g Salt
40 g Sugar
225 g Whipping cream
60 cc Water
1 egg + 1 tbsp water
- Mix the (B) ingredients together.
- Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together.
- Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
- Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.
- Gently press down the dough, then put the dough back into a light buttered bowl and cover with cling film. Put the bowl in the refrigerator and rest overnight (min 6 hours).
- Preheat the oven to 180°C. Take the bowl out of the refrigerator; take the dough out of the bowl. Gently press down the dough and cut the dough into 12 pieces, let the dough rest for 15 minutes.
- Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
- Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.
- Bake for 12-15 minutes, or until the bread is golden.