Simple white bread recipe for easy scaling. Works well with AP flour, bread flour, with whole wheat flour, etc.
Ingredients 配料
This recipe assumes flour is 1 part. For example, for 1000g of flour, use 600g of water. For standard 8 1/2 inch loaf pan I use about 350g flour per loaf.
这个方子假设面粉为1份。例如用了1000g面粉，则使用600g水。每个标准8.5寸面包模具我用350g左右面粉。
| Ingredient 配料 | Amount 用量 (part, weight) (份，重量) | Notes 备注 |
| Flour 面粉 | 1.0 | I use normal AP flour, other type will work too. Whole wheat flour maximum 25% 我用普通中筋粉，其他面粉也可以。 全麦粉最多25% |
| Water 水 | 0.6 | Purified or RO filtered, don’t use tap water. 纯净水或净水机水，不要用自来水 |
| Fat 油脂 | 0.05 | Butter, melted. Or other liquid oil. 融化的黄油。或者其他液态油 |
| Sugar 糖 | 0.05 | Increase or decrease as you prefer. 根据自己喜好增减 |
| Salt 盐 | 0.005 | Increase or decrease as you prefer. 根据自己喜好增减 |
| Yeast 酵母 | 0.005 | Instant yeast. Refer to instructions for other types 普通干酵母。其他种类看说明 |
| Citric Acid 柠檬酸 | 0.001 | Optional. For a slight sour taste 可选添加。提供一点酸味 |
| Dough Conditioner 面包改良剂 | Per Instruction 按说明添加 | Optional 可选添加 |
Steps 步骤
- Stir flour well if multiple types of flour are being mixed. Put in dough conditioner to stir as well
- Melt butter if using butter
- Mix soluble ingredients(sugar, salt, citric acid if used) in water, stir until dissolved, then mix yeast into water
- Mix flour, fat and water in a KitchenAid or similar stand mixer with dough hook on lowest speed for 10 minutes, or knead manually for 15 minutes
- Cover the bowl, let rise for 1 hour or until dough has doubled in volume
- Remove dough from bowl, punch down. Cut into parts and letter fold 2 times each part
- Grease loaf pan if not using non-stick ones. Put each cut down dough into loaf pan. Cover, let rise again for 40 to 80 minutes
- Pre-heat oven to 200℃. Bake for 25 minutes. Adjust temperature and time accordingly
- Remove from loaf pan and cool on a wire rack until about room temperature
- 使用多种面粉混合时先拌粉。如果用面包改良剂也放进去拌匀。
- 如果用黄油，融化黄油
- 可溶性配料（盐，糖， 柠檬酸）溶解在水里，之后放入酵母。
- 面粉、油脂、水放入厨师机，用揉面钩，最低速度，揉10分钟。或手工揉15分钟。
- 盖住盛面团的容器，发酵1小时左右或直到面团体积翻倍。
- 取出面团，轻拍排气。切份，每份信封叠法2次。
- 如果不是不粘模具，模具抹油。将切好的面团放入模具。盖好，二次醒发40到80分钟。
- 预热烤箱200℃。烤25分钟。根据您的烤箱调整温度和时间。
- 取出面包，放在烤网上冷却到室温左右。
Notes 备注
- Any unused dough can be frozen.
- Chlorine and other chemicals in tap water may reduce yeast activity.
- For fermentation, cover bowl with wet towel, lid, or plastic wrap.
- First rise can be done in stand mixer bowl.
- Keep baked bread in a bag, sealed. Do not refrigerate or freeze without sealed bag.
- Baked bread will last 3-5 days in a bag under room temperature, 5-7 days in sealed bag with refrigeration, several months frozen.
- Freezing will not alter bread’s texture and consistency by a lot.
- 没用完的面团可以冷冻。
- 自来水中的氯和其他化学物质可能会导致酵母活性降低。
- 发酵时，用盖子、湿毛巾或者保鲜膜盖住容器。
- 第一次发酵可以在厨师机的碗里进行。
- 烤好的面包放在袋子里密封好。不要在没有袋子的情况下冷藏或者冷冻。
- 烤好的面包可以常温保存3到5天，密封袋冷藏可保存5到7天，冷冻可保存数个月。
- 冷冻面包不会明显影响面包口感。