champion polo loaf

ingredients

480g bread flour
95g castor sugar
5g salt
5g yeast
2 eggs
190g ice water
25g whipping/cooking cream
50g unsalted butter

loaf bread skin
39g unsalted butter
34g icing sugar
25g egg (beaten)
7g milk powder
65g bread flour

instructions

  1. add all the ingredients except butter & beat until the mixture is elastic
  2. add butter and continue to beat until texture is smooth & elastic (window pane-like)
  3. put the dough in a mixing bowl & leave it to rest for 45min
  4. the dough should double in size, flour the work bench surface lightly
  5. divide the dough into 4 pieces, each dough should be about 230g each
  6. shape dough into balls & leave on work bench to rest for 10 min
  7. separately prepare the polo skin (instructions below*)
  8. wrap each thin sheet of polo skin on top of the dough ball
  1. place 2 dough balls into each baking tin to proof for 40-60min – this recipe should have enough for 2 loaf tins
  2. dough balls should have expanded & doubled in size, brush the top of the loaf with egg wash
  3. place the loaf tins in the oven at 185degrees for about 35min (or till top is brown)

*polo skin instructions

  1. beat butter & icing sugar until fully incorporated
  2. mix in the egg and continue to beat
  3. add in dry ingredients & fold until batter is smooth
  4. divide the dough into 4 – it should be about 50g each
  5. roll into ball & flatten using rolling pin