Dome shape crusty White Bread Loaf ~~Super soft inside and crusty skin outside. 😘
Crusty White Bread Loaf脆皮白面包
温水 lukewarm water 250ml+-
海盐 sea salt 5g / 1tsp
细砂糖 caster sugar 8g / 1tsp
即溶酵母 instant yeast 5g / 1/2Tbsp
高筋面粉 bread flour 350g / 2,1/2cup
橄榄油 olive oil 30ml / 2Tbsp
陶盘 Pottery dish/oven dish 26x21cm (I used 20x20cm Round and Tall Pottery dish)
Method;
1. Pour all ingredients into the mixing bowl, and mix the ingredients at low speed.
2. Turn to high speed and knead until it forms a mass.
3. Cover and rest for 15 minutes. Then continue kneading until a smooth dough is formed.
4. Cover with plastic wrap and wait until it is about twice the size.
5. Punch down the dough to release air and take out, hand knead a few minutes, round it, and put in a greased porcelain pan, cover with plastic wrap and proof for 60 minutes or till double in size.
6. Sprinkle some flour and score the surface of the dough.
7. Put in a preheated oven, bake at 180℃ for about 45 minutes( It depends on the size of the porcelain pan you use), and let it cool down.
Note:
~You can use hand to knead the dough but the dough is a bit sticky. (Be Patience)
方法;
1.将所有配料倒入搅拌碗中，并以低速混合配料。
2.再以高速揉搓直至形成面团。
3.盖好醒面15分钟。然后继续揉捏直到形成光滑的面团。
4.用保鲜膜盖好发酵至大约两倍大。
5.压下面团以排出空气并取出，用手揉几分钟，将其滚圆，然后放入涂了油的瓷锅中，用保鲜膜盖上，二次发酵大约60分钟，或直到面团两倍大。
6.面团上撒些高筋面粉，在面团表面上划痕。
7.放入预热的烤箱中，以180℃下烘烤约45分钟（烘烤时间取决于所用的陶盘的大小），然后待冷却。
提示：
~您可以用手揉面团，但面团会比较粘。（要有耐心噢）
Recipe source from: Apron
Happy Baking!
👆 Don't forget to grease the sides of the pan... I forgot!!😅
Crusty White Bread Loaf脆皮白面包
温水 lukewarm water 250ml+-
海盐 sea salt 5g / 1tsp
细砂糖 caster sugar 8g / 1tsp
即溶酵母 instant yeast 5g / 1/2Tbsp
高筋面粉 bread flour 350g / 2,1/2cup
橄榄油 olive oil 30ml / 2Tbsp
陶盘 Pottery dish/oven dish 26x21cm (I used 20x20cm Round and Tall Pottery dish)
Method;
1. Pour all ingredients into the mixing bowl, and mix the ingredients at low speed.
2. Turn to high speed and knead until it forms a mass.
3. Cover and rest for 15 minutes. Then continue kneading until a smooth dough is formed.
4. Cover with plastic wrap and wait until it is about twice the size.
5. Punch down the dough to release air and take out, hand knead a few minutes, round it, and put in a greased porcelain pan, cover with plastic wrap and proof for 60 minutes or till double in size.
6. Sprinkle some flour and score the surface of the dough.
7. Put in a preheated oven, bake at 180℃ for about 45 minutes( It depends on the size of the porcelain pan you use), and let it cool down.
Note:
~You can use hand to knead the dough but the dough is a bit sticky. (Be Patience)
方法;
1.将所有配料倒入搅拌碗中，并以低速混合配料。
2.再以高速揉搓直至形成面团。
3.盖好醒面15分钟。然后继续揉捏直到形成光滑的面团。
4.用保鲜膜盖好发酵至大约两倍大。
5.压下面团以排出空气并取出，用手揉几分钟，将其滚圆，然后放入涂了油的瓷锅中，用保鲜膜盖上，二次发酵大约60分钟，或直到面团两倍大。
6.面团上撒些高筋面粉，在面团表面上划痕。
7.放入预热的烤箱中，以180℃下烘烤约45分钟（烘烤时间取决于所用的陶盘的大小），然后待冷却。
提示：
~您可以用手揉面团，但面团会比较粘。（要有耐心噢）
Recipe source from: Apron
Happy Baking!
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