Thyme & Coriander Bread

My Thyme & Coriander Tangzhong Bread, for which you can find the recipe below 😋
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Ingredients:
-580gr bread flour
-40gr sugar
-18gr salt (plus 2 pinches for sprinkling the dough before wrapping it)
-8gr instant yeast
-260gr warm milk
-1 large egg (room temperature)
-Tangzhong
-40gr butter
-3 teaspoons thyme
-2 teaspoons coriander

Wash:
Egg yolk diluted with milk or Melted butter

Method:
Mix the dry ingredients together, i.e. the bread flour, sugar, 18gr salt, instant yeast, thyme and coriander. Add the wet ingredients to the dry ingredients, i.e. the warm milk, egg and the tangzhong.
Mix on low-medium speed for 2 minutes until you have some sort of a dough. Add the butter and keep mixing for 10 minutes on medium-high speed for the gluten to develop.

After 10 minutes move the dough to an oiled surface so that it doesn’t stick
Shape the dough into a ball.
Cover a bowl with oil and transfer the dough into it, making sure to oil every side of it.
Cover with plastic wrap and let it proof for 1-1 1/2 hours in a warm environment
After your dough has doubled in size, punch it, transfer it again on an oiled surface, and if you want to make the wool shape, with a rolling pin roll it into a rectangular dough.
Slice 1/3rd of the rectangular crosswise into small strips
Sprinkle with the 2 pinches of salt and then shape it like a log.
Transfer to a pan lined with parchment paper and let proof for another 45 minutes.

Meanwhile preheat the oven at 175oC

After the second proofing, egg wash or wash with melted butter.
Bake for 30 minutes (!! Reminder that every oven is different and your oven might need less or more time to be ready!)

Remove from the oven and let it cool on a cooling rack.
You can enjoy it with some guacamole or philadephia or eat it with olives! 

Let me know your thoughts! ^^

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