Simple Piping Bread
A soft bread prepared by dividing, rolling out, rolling up, proofing, and baking.
Ingredients
bread flour
500 g
granulated sugar
35 g
salt
10 g
dry yeast
10 g
butter
35 g
egg
50 g
water
240 ml
Instructions
1
Making the dough
Refer to the "Basic Dough Method" on pages 14–15. Divide the dough into 220 g pieces, then use a rolling pin to roll outward from the center.
2
Rolling the dough
Roll the flattened dough into a cylinder shape from top to bottom.
3
Flattening the dough
Roll out the cylindrical dough.
4
Rolling into a ball
Roll the dough into a ball shape from top to bottom.
5
Panning and proofing
Reference image before proofing. Place the dough seam-side down into the mold. Cover with a damp towel for the second proofing.
6
Baking
Reference image after proofing and before baking. The dough should fill about 80% of the mold. Place in the oven to bake.
7
Demolding
Wear heat-resistant gloves to demold. Gently invert the toast, and the fragrant white toast is ready.
