Name: Pull Apart Soft Bread
Prep time: 30 min
Cook time: 20 min
Total time: 13 h 50 min
Cuisine: American
Ingredients: 125g bread flour (I used Japan High Gluten Flour); 1/4 tsp yeast; 1/4 tsp sugar; Pinch of salt; 80g water; 300g bread flour (I used Japan High Gluten Flour); 1 tsp instant yeast; 32g (4 tbsp) milk powder; 40g (4 tbsp) brown sugar; 1 1/2 tsp salt; 30g butter/olive oil; 40g whisked egg (from 1 big egg, balance use for egg wash); 135g water; Egg wash: 10g whisked egg (from the above) + 1 tsp water; Some rolled oats; 9 inch square pan, lined with parchment paper

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I felt like having some a plain and soft bread and this Pull Apart Soft Bread is easy to eat and good on its own without any need for butter or jam. The flavour of milk, butter and egg infused into the bun gives it all the flavour it needs.

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.

Please click on Bread Making Method to understand more details.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Pull-Apart Soft Bread

Yields: 6 buns

INGREDIENTS:

Old Dough:
125g bread flour (I used Japan High Gluten Flour)

1/4 tsp yeast

1/4 tsp sugar
Pinch of salt

80g water

Main Dough:

300g bread flour (I used Japan High Gluten Flour)

1 tsp instant yeast

32g (4 tbsp) milk powder

40g (4 tbsp) brown sugar

1 1/2 tsp salt

30g butter/olive oil

40g whisked egg (from 1 big egg, balance use for egg wash)

135g water

Egg wash:

10g whisked egg (from the above) + 1 tsp water

Topping:

Rolled oats

Utensil:

9 inch square pan, lined with parchment paper

METHOD:

For the Old Dough:

Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and mix with hand until become a soft dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

For the main dough:

Put all main dough ingredients (except butter/oil) and all the old dough in a bowl of stand mixer and knead for about 5 minutes or till the dough comes together. Add in the butter/oil and continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). During the whole kneading process, I stopped few times to prevent the motor from overheating.

1st Proofing:

Let the dough rise in a warm place for 45 - 60 minutes until double in size. I usually left it in the same mixing bowl and covered.

To shape:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 6 equal portions.
Roll out each dough with a rolling pin into rectangle shape. Roll up the dough like a Swiss roll until a long log is formed. Place all dough in prepared baking pan.
Let it rise for another 30 - 45 minutes or until double in size in a warm and dark place.

To bake:

Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) for 10 minutes.
Brush with egg wash and sprinkle with rolled oats.
Bake at preheated oven for about 15 - 20 minutes, or until golden brown.
Remove buns from oven and the pan, let the buns cool on rack

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

silver_moonNovember 22, 2017 at 9:31 PM
Do you think it's possible to replace the water with milk for the main dough? So that it 2ill taste more milky. Or will the texture be affected?
Bake With PawsJanuary 9, 2018 at 7:15 AM
Hi there, I am so sorry for late response as I have overlooked on all the comments.
Yes, you may replace milk.
Thanks:)
NaysumiDecember 24, 2020 at 3:30 AM
Hi, can I shape them in circle and bake like bun?
UnknownMay 15, 2021 at 9:52 PM
Can I bake this in a loaf pan?