high gluten flour
Above is the medium dough.
Here’s the main dough.
How to make super soft and creamy bread with less sugar and less oil
Mix all ingredients of medium dough, mix and ferment in bread machine for 1.5 hours.
Divide the medium dough into small pieces and place inside the bread machine and mix all the main dough ingredients except the olive oil for 10 minutes. Then add 30 grams of olive oil and continue to mix for 20 minutes.
Shake the dough: Put the kneaded dough on the board and oil it, grab one end of the dough and start shaking it.
Shake the dough to the back like a long snake, rub a little oil (10g olive oil is for shaking) about 15 times for every two strokes, until it comes out. Stop the glove film (you don’t have to get out the glove film, the drawing effect is the same) and leave it for 15 minutes.
Pieces of dough to grow into an oval shape, rounded at one end and pointed at the other.
As in Figs. 5, 6, divide into about 10 small dough balls and knead into the above shapes. Place a baking dish with hot water in the bottom of the oven and another baking dish in the middle of the oven to ferment at 45 degrees for 40 minutes. Bread indicating olive oil application (I applied it by hand with disposable gloves, as the brush taking up the oil may collapse the initiated bread)
Bake at 165 degrees for about 15 minutes (be sure to watch carefully for the last 5 minutes, as small, bulky breads may burn) (You can cover the top with tin foil.)
Remove immediately after baking and measure cool.
The draw is very good, the texture is fluffy, and it’s low in sugar and creamy, so you can’t stop at one bite.