Pan de siosa
Pre - ferment:
50 grams flour
50 grams water
pinch of dry yeast
Dough recipe
200 grams flour
2 grams salt
7 grams yeast
50 grams brown sugar
1 egg
100 ml tepid milk
50 grams butter
Egg wash
1 egg
3 tbsp milk
Procedure
- 12 hours before combine all the ingredients for your pre ferment then transfer into a bowl, cover and leave it to rise.
- For the dough, combine your flour salt. Combine your milk, sugar, yeast and egg then mix until fully combined. Pour your milk mixture to your preferment (to make it easier to transfer without deflating the sponge mixture). Mix your dry and wet ingredients. You can use a mixer with a dough attachment or you can just knead the dough by hand. When the dough has passed the window pane test you can now gradually knead in your butter until combined and passes the window pane test again.
- Leave it to rest and rise for 30 min in a bowl covered with a damp cloth. When it has doubled in size you can now transfer it to a clean bench and lightly degas or deflate the dough roll it to a baton then cut into 4-6 pieces and roll them into a ball.
- Transfer into a baking tray and allow it to rise for another 15 minutes. Meanwhile your oven should already be preheating to 200 C. When its ready to bake brush the dough with your egg wash and bake it for 7 minutes then turn the oven down to 180 C. Turn the tray around to get an even colour and bake for another 5-7 min, as far as 10 min until it reacher a nice golden amber colour. Take our of the over and let it cool down for 5-10 min before serving.
