1. Ingredient:
1.1. Bread flour 1500g(Aussie Allied Mills 2AC Superb flour : French T65 flour= 2 : 1)
1.2. Salt 15g (1% of Bread flour)
1.3. Yeast 19g (1.26% of Bread flour, please increase the yeast to 2% if the temperature is under 15°C)
1.4. Water and oil 952.5g (Room temperature. Keep in mind all liquid weight is 63.5% of Bread flour)
1.5. Lecithin 7.5g (0.5% of Bread flour)
2. Procedure
2.1. Cast the lecithin on the surface of water, then cover the wrap on the cup. Rest it for 10mins.
2.2. Mix bread flour, salt, yeast, and oil in a mixing bowl.
2.3. Mix well the lecithin and water with a fork.
2.4. Add the solution gradually to the mixing bowl and mix them all roughly by the scraper at the same time.
2.5. Take them out of the bowl.
2.6. Knead the dough by hand at least 20mins.(I suggest use one hand firstly, just in case somebody call you. When the dough becomes smooth, you can use both hands.)
2.7. Rest the dough 60mins in the mixing bowl after kneading, please cover the wrap on the bowl. (Actually, the shower cap is more convenience to cove everything.)
2.8. You can see the dough has already expanded to double size at this time. PLEASE KNUCKLE IT DOWN.
2.9. Take the dough out of bowl by scraper.
2.10. Separate the dough equally. (Depend on how many loaf moulds you have, but I think 2 or 3 is better.)
2.11. Separate each dough to third.
2.12. Flat the small dough by hand, then flat it thiner by stick.
2.13. Then roll it up. EACH DOUGH NEEDS TO BE FLATED AND ROLLED THREE TIMES.
2.14. Put the treated dough in to the mould and rest them until their size become twice again. (Mostly, this step needs 40-60mins. But if the temperature is under 15°C, it will take more time.)
2.15. Pre-heat the oven.(Set MAX temperature, fan force is better. About 20mins.)
2.16. Turn off the fan and put them in, then turn on the upper-grill with fan. SET TEMPERATURE 200°C(Upper-grill with fan 10mins, then fan force 30mins, if the oven without fan force please set 230°C). BAKE THEM 40MINS.
2.17. Take them off the oven, then cool down without mould.
2.18. Slice the loaf when they have already cooled down. You can store them in the freezer.
2.19. When you want to eat, just pre-heat the oven, take them out, cover a wetting baking paper. After heating, you can enjoy the bread with the crispy crust.
