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METHOD

1. Mix the Sponge by hand until well blended. Cover and leave in room temperature for 60 to 90 min until the sponge gets foamy and seems on the verge of collapse.
2. Mix all ingredients(B) in machine on low speed for 5 mins. For Sugar & butter, add a little slowly, into the mixer, on mid speed until the dough leaves the bowl(10-12 min).
3. Cover dough for bulk rising in 40 ̊C proofer for 30 min, or room temperature of 30 ̊C for 45 min.
4. After bulk rising, divide dough into two equal portions, shape into round balls, bench rest dough for 5 min.
5. Using a rolling pin, roll each dough into a long flat rectangular and “swissroll” the dough, place in the tin.
6. Final rise in 40 ̊C proofer for 30 min or room temperature of 30 ̊C for 45 min.
7. Bake at 200 ̊C for 25 to 30 min (with steam for first 10 mins).
8. The bread will display a rich mahogany brown, it’s not burnt, it’s the sugar that darkens the crust, this toast is crispy when freshly toasted due to the sugar content.