我的A Cup英式山形土司（100%中种）English White Bread (100% Sponge Dough)

小波的第二个baby。Ccm的形容和照片深深吸引了我，所以一有机会就尝试了这个食谱。不知道为什么人家的没有G也有F罩杯，而我的只有小山丘。

酵母刚好换了另一个不常用的牌子, 是酵母的原故吗? 还是第二次发酵时被我折腾来折腾去？

是这样的做面包当天经爸爸提醒我才想起收到了下午会断电半小时的通知。那半小时就刚好是面包应该进烤箱的时间。因为我怕发酵过度面包会有酸味，所以就想提早烤吧。面包要烤半小时，3点断电，就是说我两点半就得开始烤。等到烤箱预热好时，发现面团才发酵到一半高度，不行。那就3点半过后才开始烤，但是烤箱要预热所以最早也要3点40分左右才能烤。还有一个多小时，我又担心面团会发酵过度，于是中途把面团丢进冰箱（想说低温应该能延缓发酵）。

到了断电的时间电流还是正常供应，我又把面团从冰箱拿出来。等啊等已经过了3点半，到底会不会断电啊？！最后看到面团发到8分满时我决定赌一把（结果烤好的土司不够高，应该等到9或是10分满吧），如果烤到一半断电我也就认了。

现在你看到这个土司就知道我捱过了那半小时，面包顺利烤好。过后也完全没有断电，那个不准的通告真是让我白忙一场。

说回土司的味道，如果说上次做的甜三文治土司是娇艳的牡丹，这个就是纯洁的百合花，可以尝到很单纯的面粉香，也因为经过3次卷杆（一般土司最多卷杆两次），土司的组织特别紧密。和其他中种比起来土司烤好时不是特别的软，第三天开始有点干。这土司挺耗时的，再做的机会应该很小。

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe adapted from ccm2popo. Make one loaf (20x11.5x11.5cm/ 450g pullman tin). Sonia (aka Nasi Lemak Lover) also made this, hop over to her blog see her lovely loaf.

English White Bread

Starter Dough
Ingredients:
300g bread flour
¾ tsp instant dry yeast
200g milk
*Mix all ingredients in a mixing bowl, combine and knead till a rough dough. Cover with cling wrap and keep aside to rise for 3 hours in room temperature.

Main Dough
Ingredients:
1¾ tsp sugar
½ tsp salt
2 tbsp milk powder
1 tbsp water
10g butter, soften

Method:
1) Tear the starter dough into pieces and mix with all ingredients except butter.
2) Using a stand mixer, knead till dough is well combined (about 3mins).
3) Add in butter, continue to knead about 10mins till dough is smooth. Cover with cling wrap and set aside to rise for 30mins.
4) Divide the dough into 3 equal portions, roll into balls and cover with cling wrap, rest for 20 mins.
5) Roll out the dough with a floured roller pin and roll up like a swiss roll, cover with cling wrap and rest for 15 mins. Repeat two times.
6) On the third time, arrange the 3 portions of dough in the bread tin (grease the bread tin if it is not non-stick type), cover with cling wrap and let proof for another 40 mins or till the dough fill up 90% of the bread tin.
7) Apply egg wash (optional), bake at a pre-heated oven at 185c for 25mins. Keep the bread in oven with door ajar for another 3 mins before removing from the oven.
8) Remove bread from tin and cool on wire rack.

Note:
1) I kneaded the starter dough by hand. The dough is hard, sticky and rough (see photo above) but this is fine. It will become soft and smooth after 3 hours of proofing.
2) I used the knead function of bread machine to knead the main dough.