Mountain-shaped Sandwich Loaf
A classic wheat-fragrant mountain-shaped toast with a firm, dense texture, serving as the foundation for sandwiches and other variations.
Ingredients
high-gluten flour
600 g
salt
10 g
milk powder
20 g
fine sugar
75 g
egg
50 g
instant yeast
10 g
dough enhancer (enzyme)
3 g
water (part used to activate yeast)
310 ml
butter
75 g
Instructions
1
Mix Ingredients
Accurately weigh all ingredients. Mix 1/4 of the water specified in the recipe with the yeast, let it sit for 5 minutes until foamy on the surface to activate the yeast. Place the high-gluten flour in a mixing bowl, make a well in the center, then add salt, milk powder, fine sugar, egg, and dough enhancer in order, followed by the yeast mixture. Pour in the remaining water in batches, mix by hand until a sticky, lump-free dough forms, then transfer to a clean work surface.
2
Knead Dough
Add butter and knead until it is fully incorporated into the dough to develop gluten. Pound the dough to speed up the process of becoming smooth. Knead until the dough is smooth and non-sticky, and the dough can be stretched into a thin, tear-resistant film, which indicates kneading is complete.
3
First Fermentation
Shape the dough into a round ball, place it in a lightly oiled bowl, cover with plastic wrap to prevent the surface from drying out and forming a skin, and let it ferment in a proofing box for about 40 minutes. Fermentation is complete when the dough has doubled in volume. Gently poke a finger into the dough; if the indentation does not spring back, fermentation is done.
4
Divide and Bench Rest
Take the dough out and place it on the work surface, fold it over so the smooth side is facing up, then press with both hands to squeeze out excess air. Divide the dough into 4 equal portions, roll each into a round ball, cover with a damp cloth, and let rest for 15 minutes. Flip the dough over, roll it up from the long edge, pinching the dough edges together as you roll, cover with a damp cloth, and let rest for another 10 minutes.
5
Shape the Loaf
Gently pat each dough ball to release excess gas, then roll each out lengthwise from the center to the sides using a rolling pin. Pat the dough again to release more gas, then roll out lengthwise once more from the center to the sides. Flip the dough over, roll up tightly from the long edge, place the seam side down, and put 2 pieces together into a loaf pan.
6
Final Fermentation
Cover with a damp cloth and let ferment for about 40 minutes until the dough rises to the same height as the loaf pan; final fermentation is complete at this point. Preheat the oven to 180°C halfway through the final fermentation time.
7
Bake
Place the loaf pan in the oven and bake for about 35 minutes until the surface is golden brown, then remove from the oven.
