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1
Combine the dry ingredients in a bowl.
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2
Add the yeast starter, whey and double cream and mix until well combined.
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3
Use a bread machine or kneading device to knead the mixture.
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4
After the gluten forms divide the dough into about 10 portions.
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5
Add the unsalted butter and start to knead again.
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6
Once you see the gluten film forming in the dough, the kneading is completed.
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7
I normally prove the dough overnight.
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8
Form a ball with the dough and put into a container.
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9
Prevent from drying and leave to prove overnight.
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10
Depending on the temperature you might need to put the dough in the fridge after some time.
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11
The next morning the proving is completed when the dough has doubled in size.
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12
Divide the dough into 2 or 3 portions and form smooth balls.
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13
Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes.
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14
Adjust the proving time according to the temperature.
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15
After resting, roll out the dough into flat rounds.
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16
Fold the side towards the centre and press on top.
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17
Roll up the dough.
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18
Seal the end tightly.
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19
Place the prepared dough into an oiled loaf tin.
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20
Press the top of the dough gently to flatten.
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21
In summer, leave to prove at room temperature for 30 to 40 minutes.
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22
When it's cold, use the proving setting of your oven and leave to prove for 1 to 2 hours.
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23
When the dough rises up to the top of the tin, start to preheat the oven to 190C.
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24
Bake for 30 minutes once the oven is ready.
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25
Check the bread after baking for 10 to 15 minutes.
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26
Cover with aluminum foil quickly to prevent from browning too much...
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27
After baking, remove the excess stream by dropping bread tin from a height of 30 cm.
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28
Remove the bread from the tin and put onto a cooling rack.
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29
It's moist and soft.
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30
You will enjoy the chewy texture.
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31
You'll be surprised to find how moist the bread is!
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32
Moist and chewy.
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33
Make sure to prevent the bread from drying when storing.
