I have always wondered how Asian bakeries create the characteristic soft and fluffy yet chewy and springy bread loaves that are so addictively delicious! So when I found this recipe, I couldn’t wait to get started to make my own fresh loaf- perfect for breakfast or afternoon tea!
The reason behind naming the loaf “65°C” is because it uses the “tangzhong” method where a roux made of 1 part bread flour to 5 parts water cooked to 65°C is added into the dough. This roux helps to the dough to absorb more moisture to produce softer, fluffier and higher-risen bread.
It is recommended by the recipe that you use a bread machine to knead the dough, as it is a very wet mixture. If you decide, like me, to knead the dough with your hands- be warned that it will be extremely sticky and wet! I actually thought that my batch would fail (and that my arms would fall off) as it was nearly impossible to knead. Thankfully after proofing, the dough came out right again.