Milk Bread
Soft milk bread made with high-gluten flour and milk, prepared through a long cold fermentation process.
Ingredients
bread flour
250 g
active dry yeast
3 g
granulated sugar
10 g
milk
170 ml
salt
5 g
Instructions
1
Step 1
Mix the bread flour with the active dry yeast, granulated sugar, and salt, then pour in the milk and stir evenly with a spatula.
2
Step 2
Knead the dough by hand until smooth and let it ferment at room temperature for 1 hour. Then place the dough in the refrigerator for cold fermentation for 7 hours. Once fermentation is complete, take the dough out of the bowl, knead it again, divide it into three portions, shape each into a dough ball, and let rest for 30 minutes.
3
Step 3
Shape the dough into an oval for the final fermentation. Once the volume has doubled, dust the surface with flour and make decorative slashes with a small knife. Preheat the oven to 210°C. Place the bread on the middle rack and bake for 20 minutes with top and bottom heat.
