Dark Sugar Crumble Bread

Ingredient

Method

Dough: 200g japanese bread flour 50g HP flour 20g milk powder 1 tsp salt 2 tsp instant yeast 60g caster sugar ±170g water, divided use 25g butter Glaze: honey maple syrup crumble topping: 95g AP flour 80g sifted dark sugar 20g almond powder 45g unsalted butter

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place all dry ingredients & 125g of water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour the remaining water bit by bit and keep kneading to reach elastic texture about 15minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Roll flat dough into circle shape, arrange in a greased circle baking pie pan and let dough prove for second time (about 1-2 hrs). 4. While waiting dough to prove, prepare the crumble: combine all dry ingredients until combined. Add butter and pulsing until crumbly. Set aside. 5. Brush the glaze on top of the bread and top with the crumble mixture. 6. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven and cool on wire rack.