Hard Bread - Old Dough Method Bread

Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL.NO.6
(BREAD MAGIC - page 10 & 11)

Ingredient A:
100g *basic sweet bun dough (ferment for at least six hours)
200g high protein flour
100g medium protein flour
1 tsp instant yeast
1/2 tsp baking powder
60g caster sugar
1 1/2 tbsps milk powder
1 egg yolk
150ml water

Ingredient B:
30g butter

For glazing:
1 egg (beaten)

Method:
1. Combine ingredient A in a mixer. Beat on low speed for one minute. Turn to high speed and beat mixture for five minutes till a dough is formed.
2. Add in butter of ingredient B and beat for another five to eight minutes till dough looks shiny. Remove dough and shape into a big round. Divide into equal small portions. Shape into small balls. Flatten and roll out each ball of dough. Roll up like a mini Swiss roll. Two slits on surface of each roll. Repeat process till ingredients are used up.
3. Place no.(2) on a greased tray. Glaze with egg wash. No need to proof but can be baked straight in a preheated oven at 190 degrees Celsius for 20-25 minutes till golden. Cool well on a wire rack.

Tips: This is a bread with a good bite. There is no need to spread in filling of any kind. Tastes great dipped in black coffee. Just measure out 100g of dough from the prepared quantity of *basic sweet bun dough to use as a starter ingredient.

*Basic Sweet Bun Dough(Straight Dough Method)
Ingredient A:
330g high protein flour
1/2 tsp salt
1 1/2 tbsps milk powder
60g caster sugar

Ingredient B:
1 egg (grade A)

Ingredient C: mixed together
120ml water
10g instant yeast

Ingredient D:
40g butter
Method:
1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till doubled in size.

Important Hints:
1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.
2. Do not pour in all the water at once as different grades of flour have different absorbing strength.
3. Covering the bowl with clingfilm or a damp cloth or wrapping the whole bowl with a plastic bag can help to seal in moisture.
4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can doubled its bulk.

To view contents of "Bread Magic"
http://y3kcookbooks.blogspot.com/2007/07/vol6-bread-magic.html