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Cotton-Soft Heavy Cream Loaf | Use Up Leftover Whipping Cream
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爱做面包的太阳花
爱做面包的太阳花
Oct 14, 2021
中文
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Cotton-Soft Heavy Cream Loaf | Use Up Leftover Whipping Cream

像棉花一样的淡奶油吐司|消耗淡奶油

Oven Temp
180°C / 356°F
Bake Time
5 min
Batch Yield
2 450g loaves

🍞 Formula & Measurements

  • •Bread flour 500g
  • •Heavy whipping cream 200g
  • •Milk 135-150g (adjust as needed)
  • •1 large egg (about 60g)
  • •Salt 6g
  • •Sugar 70g
  • •Instant dry yeast 5g

Today I am continuing to use up leftover heavy whipping cream.

Because this formula uses a generous amount of heavy whipping cream and not a single drop of water, the dairy aroma is super rich. You can smell the sweet milky fragrance while the dough is still mixing in the bowl. The finished loaf has a fine, cotton-soft crumb and wonderful texture.

🍞Formula: Makes two 450g Pullman loaf pans

Bread flour 500g, heavy whipping cream 200g, milk 135-150g (adjust as needed), 1 large egg (about 60g), salt 6g, sugar 70g, instant dry yeast 5g.

🍞Method: Direct method.

Follow the standard steps for my other direct-method loaves.

Adjust the baking temperature and time according to how your oven runs. For this bake, I started at 180°C, tented the loaves with aluminum foil at the 5-minute mark, lowered the heat to 175°C at the 10-minute mark, and baked for another 20 minutes, for a total of 30 minutes.

🌼Pans: Sanneng 450g gold corrugated Pullman pans.

🌼Oven: Breville.

🌼Flour: Bob's Red Mill bread flour.

🌼Today our room temperature was 13°C; the first proof took 80 minutes and the second proof took 2 hours.

🌼If your egg is smaller (around 50g), you do not need to crack a second egg; simply add a little extra milk to make up the liquid weight.

🌼Because this recipe uses 200g of heavy whipping cream, no butter is needed.

🌼If you want an even richer dairy flavor, feel free to add 15-20g of milk powder.

🌼Tap the pans firmly on the counter right out of the oven to release steam before unmolding onto a wire rack to cool.

#WaysToBakeLoafBread

#HeavyCream

#Baking

💡 Baker's Q&A & Troubleshooting (16)

Distilled from Author's Notes
Q:My room temperature is similar to yours. Do you proof in a proofing box or inside the oven?
A:I proof inside the turned-off oven with a large mug of boiling water.
Q:Do you put all the ingredients into the mixer bowl at the same time? Thank you!
A:Yes, for this butter-free heavy cream formula everything goes in together! (When making recipes that do include butter, hold the butter back until the dough reaches the thick membrane stage).
Q:Does the second proof really take two hours?
A:In cold winter weather it can take up to two hours. Mine usually takes around 100 minutes.
Q:Should the second proof take longer than the first proof? My first proof took 100 minutes in the oven at 30°C.
A:Be extra careful not to over-proof during the second proof, or the crumb structure will turn coarse. Make sure the proofing temperature is not too high and the time is not too long. My loaves proof slower than many other bakers' because of my cool kitchen, and I try to keep the second proof under 90 minutes. Even if the pan is only 60% full, I can start baking at a slightly higher temperature and lower it after 10 minutes for great oven spring, provided the dough was kneaded to a strong windowpane.
Q:If I use a Sanneng low-sugar Pullman pan, how long should I bake it, and can I use a single constant temperature?
A:I haven't used the Sanneng low-sugar pans myself. In theory, low-sugar pans conduct heat faster so you shorten the bake time or lower the temperature slightly. However, every oven runs differently: even with the exact same recipe and pan, my two ovens at home require different temperatures and times. Adjust based on how your oven normally bakes loaves.
Q:Someone in my family has diabetes. Can I make this without any sugar?
A:You can significantly reduce the sugar, though omitting sugar completely will slow down yeast fermentation unless you use low-sugar instant yeast.
Q:It's me again! I baked another batch last night. Baking bread is so addictive! This formula is wonderful, and I actually prefer its flavor over butter loaves. Turned out beautifully!
A:Thank you so much for sharing your bake! I am so happy to hear that!
Q:Can I pour regular store-bought heavy whipping cream straight from the carton into the dough?
A:Yes, I buy cartons of heavy whipping cream from the supermarket, keep them refrigerated, and pour straight from the carton when mixing.
Q:请问淡奶油市面上买的直接开装倒入可以吗？
A:我就是超市买的，买回来放冰箱保存，用的时候直接打开倒入的。
Q:所有材料放一起搅拌吗？谢谢啦
A:是的，就是黄油要后放，等面团可以拉出后膜后再放黄油 不好意思，黄油后放指的是普通一般大部分的方子的做法，需要面团可以拉出厚膜后才放黄油。这个方子因为是用了大量淡奶油，不需要放黄油。我当时回复的时候以为是平时一般的通常的做法。
Q:二发要两小时吗
A:冬天有可能需要的。我一般要一百分钟左右。 我在北美，下午了
Q:做吐司一定要淡奶油嘛
A:不一定的，很多方子没有加的
Q:这个吐司适合盖盖子吗？
A:好棒好棒👍👍
Q:你和我的气温差不多，你是发酵箱发酵还是烤箱发酵？
A:我是烤箱里放了一大杯开水发酵的 😊😊我没有发酵箱 一般一百分钟，中途需要换两三次热水
Q:三能低糖的，烤多久，能不能一个温度烤
A:我没有用过三能低糖，理论上要降温减时间，但是烤箱有自己的脾气，比如我相同方子相同的模子，家里另一个烤箱温度时间也不一样。还是需要根据自家烤箱脾气，平时烤吐司的温度时间进行调整。
Q:亲：我家有糖尿病患者，能不能不加糖？
A:可以减糖，一点不加会影响发酵。

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