Super soft and fluffy Milk Bread Recipe скачать в хорошем качестве

Super soft and fluffy Milk Bread Recipe

▽ Learn more about how to make it ‘Like’ and ‘Subscription’ are a great help in creating content! hello everyone! This video is for the basic milk bread, which is super soft and fluffy like a cloud :) No eggs are added, and there is not a lot of sugar or fat, so it's a really basic bread recipe for every day. I am uploading a video I shot in New York in Paris. I think this will be the last recipe video for a while :( Tomorrow is the start of the Le Cordon Bleu Boulangerie course, and I am both excited and nervous haha. I will also share school news from time to time! Stay healthy everyone!! ▶Ingredients (2 bread molds (215mm*95mm*95mm) - For 1 mold, use half of all ingredients) 490g Bread flour 370g Whole milk 30g Granulated sugar 10g Honey 8g Sea salt 8g Instant dry yeast (I used gold, but red also works well) 50g Unsalted butter When using a stand mixer 1) Add bread flour, sugar, salt, and yeast to a mixing bowl and mix evenly. 2) Add cold milk and honey and mix until evenly mixed without any powder. 3) Mix at medium speed for about 7 minutes. 4) Add room-temperature butter and mix at medium speed for another 7 minutes. (Final dough temperature 27 degrees Celcius.) 5) Do the bulk fermentation in a warm place (27-28 degrees Celcius) until the dough doubles in volume. (about 1 hour) When kneading by hand without mixer 1) Heat the milk warm to around 40 degrees Celcius. 2) Add honey, salt, sugar, and yeast to milk and mix. 3) Add the flour and mix with a spatula until the powder is barely visible. 4) Add soft butter at room temperature and mix until all of it is absorbed into the dough. 5) Rest for 10 minutes in a warm place (27-28 degrees). 6) Stretch and fold the dough 10 times, and knead by hand for 2 to 3 minutes until the surface is smooth. 7) Ferment in a warm place for 15 minutes, then stretch the dough and fold it in four directions. (folding) 8) Ferment again in a warm place for 15 minutes, then stretch the dough and fold it in four directions. (folding) 9) Lastly, ferment the dough in a warm place until it doubles in size. (about 30 minutes) 10) Divide into 6 pieces of about 160g each and roll into a circle. 11) After resting the dough for 15 minutes, shape it using a rolling pin. (refer to video) 12) Do the final proofing until the dough rises about 1cm above the mold. 13) Bake in a preheated oven at 180 degrees Celcius for 25 minutes. (Wiswell Lumi Oven/ Top and Bottom Mode) Convection oven: Bake at 170 degrees. Storage: Bread starts to age after baking, so it tastes best right after it has cooled slightly after baking. It can be stored sealed at room temperature for up to two days, and frozen in good condition for up to two weeks. instagram :   / jadore________   -------------------------------------------------- -------------------------------------------------- --- Please indicate the source when using a recipe. Secondary editing and re-uploading of the video is prohibited. -------------------------------------------------- -------------------------------------------------- ---