Fresh Milk Loaf
Fresh milk toast made with a liquid starter, with a fragrant, sweet texture. Yield: 2 loaves.
Ingredients
bread flour
700 g
sugar
180 g
salt
12 g
fresh yeast
30 g
milk powder
30 g
butter
80 g
fresh milk
300 g
refrigerated liquid preferment
500 g
Instructions
1
Mixing and Fermentation
Mix all the ingredients together until the dough reaches the final development stage, then allow a basic fermentation for 40 minutes.
2
Dividing and Resting
Divide the dough into 12 portions, each weighing 150 g. Roll each portion into a ball and let it relax for 20 minutes.
3
Shaping
Roll each portion into a long strip and roll it up tightly.
4
Panning
After another 20 minutes of relaxation, roll each portion out again, roll it up, and place it in a 900 g loaf pan, with 6 dough rolls in each pan.
5
Final Proofing and Baking
Proof until the dough is level with the top of the pan, then bake for about 32 minutes at 150°C upper heat and 220°C lower heat.
6
Removing and Brushing
Immediately remove the bread from the pans after baking and brush the surfaces with butter.
