The Hunger Games: Bread from District 4

Ingredients:

sponge:

• 1.5oz / 50g / 3 tbsp – water
• 1 tsp – yeast
• 3.5oz / 100g / 3/4 cup – bread flour

 

• 9oz / 250g / 2 cups – all purpose flour
• 9oz / 250g / 2 cups – bread flour
• 2oz / 60g / 1/3 cup – granulated sugar
• 1oz / 28g / 2 1/2 tbsp – unsalted butter, softened
• 2.5oz / 75g / 1 large egg
• 10g / 2 tsp – salt
• 8.5oz / 250g / 2 cups – milk, warmed to 110F
• 5.5oz / 155g – sponge
• .5oz / 15g / 1 tbsp – milk powder
• 8g – yeast
• .7oz / 20g / 2 tbsp – nori powder

Directions:

1. Combine all three ingredients for the sponge and mix together until the all the flour is hydrated. Set aside, covered, in a warm area for 45 minutes.
2. In an electric mixer with a dough hook attachment, mix together the two flours, sugar, yeast, salt, and milk powder until combined. Combine the sponge, egg, nori powder, and milk with the flour mixture and mix together for 5 minutes or until a ball of dough forms.
3. At this point, you can continue to knead the bread in the machine or by hand on a clean surface for 3-5 minutes. Check to see if the gluten has developed with the window pane method. Continue to knead if the dough tears easily.
4. Add the softened butter and continue to knead the butter into the dough until incorporated.
5. Let the dough bench rest for 10 minutes. Degas by gently patting it and then fold it over on four corners. Turn the bread over so it’s seam side down. Set the bread aside, covered, in a warm area for 45 minutes.
6. Portion the dough into 200g pieces (or smaller if you prefer). Shape the bread into a fish shape and set aside to proof for 1 hour or until proofed. Place the bread on the sheet pan you are going to be baking the bread on. It will be difficult to transfer once it’s proofed. The proof time might vary depending on the temperature.
7. If you decide to score your bread, leave the bread uncovered 5 minutes before baking. This will help a skin form on the bread and it will cut easier without tearing.
8. Preheat the oven to 425F. Spray the oven with a light mist of water before loading the bread to bake. Bake at 425 for 10 minutes. Vent the oven after 10 minutes by opening the oven and releasing any stream. Close the oven and lower the temperature to 350F and bake until the internal temperature reads 190G and it’s golden brown.