Buttermilk Bread
Yield: Two loaves @ 650 grams each or one loaf and 13 buns @ 50 grams each.
Ingredients
- Bread Flour: 4 ½ Cups
- Buttermilk: 1 ¾ Cups
- Instant Yeast: 2 ¾ Teaspoons
- Salt: 2 Teaspoons
- Egg: 1 Large Egg
- Sugar: 5 Tablespoons plus 2 Teaspoons
- Butter: 5 Tablespoons
Tools
Mixing Method uses stand mixer
Instructions
- Place buttermilk and eggs in mixing bowl, then sprinkle instant yeast into water. (Note: If using active dry yeast, take 1/2 cup or 125 ml of warm water (40°C) from the formula and stir yeast into water and leave it for 10 minutes. Then, continue with step one.)
- Add butter, sugar, salt and flour into mixing bowl.
- With a dough hook, mix on low speed for six minutes.
- Turn speed up to medium high speed and mix for 8-10 minutes. Every couple of minutes stop the mixer, lower the bowl and turn dough over in mixing bowl, this ensures consistent dough development.
- Remove the dough from the mixing bowl, round into a smooth dough ball, place the dough into a bowl and cover with plastic wrap — Saran Wrap or similar. Allow it to rest for one hour.
- After one hour, give the dough a four- way stretch and fold and place the dough back in the bowl, cover and let rest for another hour.
- Dust counter lightly with flour, place dough on top and divide in half, approximately two 650-gram portions.
- Round the loaf into a ball, place on a lightly floured counter, lightly dust the top of the loaf with flour, cover with plastic wrap and allow to rest for 20 minutes.
- Flatten the dough, with a stiff flat hand, ensuring to degas all the excess carbon dioxide gas, then tightly roll up into a loaf, and place the seam side down into a loaf pan.
- Allow to rise for three hours at room temperature. Ensure the dough is always covered with plastic wrap to prevent a skin from forming.
- When the dough is one inch to one and a half inches above the edge of the pan, preheat the oven to 375°F
- Once the oven has come to the temperature, place loaf in the oven and bake for 25-30 minutes.
- Immediately remove the loaf from loaf pan and allow it to cool on a wire rack, allowing it to cool evenly on all sides. If you leave it in the loaf pan or on the counter, the loaf will sweat.
- Do not cut the loaf for a minimum of one hour after baking. The loaf needs to cool to allow for proper slicing and flavour development.
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