How to Make Soft and Fluffy Milk Bread ｜Poolish method ｜Homemade bread recip
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- Опубліковано 15 вер 2024
- How to Make Soft and Fluffy Milk loaf bread ｜Poolish method ｜Homemade bread recipe
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〈Pullman Milk Loaf Bread〉
✎ Ingredients：
Poolish:
Bread Flour 50g
Water 50g
Instant dry yeast 1g
Main dough:
Bread flour 270g
Milk 175g
Instant dry yeast 4g
Salt 4g
Sugar 30g
Unsalted butter 35g
✎ Suggested fermentation time：
First fermentation 38˚C for 40 minutes
Final fermentation 38˚C for 40 minutes
✎ Baking information：
175˚C (350˚F) for 30-35 minutes
✎ Mould：
450g bread mould
◍ Notes：
- The amount of water needs to be adjusted according to water absorption of flour, weather and humidity of the day
- In hot weather, use lukewarm / cold water or cold milk or eggs; please use warm liquids in cold weather
- Fermentation periods are for reference only，please adjust according to humidity and temperature on your baking day
- The baking temperature and time are for reference only, please adjust according to the specifications of the oven
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Это вкусный Хлеб, долго не черствеет ! его стоит делать! Спасибо за Все Ваши рецепты! 👍👍❤This is delicious bread, it doesn’t go stale for a long time! it's worth doing! Thanks for all your recipes!
I am happy you love it! Thank you!😊
Maravilhoso como todos os pães que você faz.
Muito obrigado pelo seu apoio🥰
What is the advantage of creating poolish?
Using poolish method enhances the taste and texture of bread. The bread remains soft and fluffy even after a few days 😊
@@littlehandskitchenOK thanks. Tomorrow I am going to try this method. I am hoping that this method cuts down on yeast smell / flavor in breads that I usually bake.
Your dough is around 70% hydration. If I increased hydration to 85% (by adding more liquid), will it still bake and rise properly? My thought process was to incorporate tangzhong by using a high hydration dough.
OK I baked this and it turned out nice. But, it still has that yeasty flavor that bakery breads don't have. Wouldn't it be better to use all the yeast to create poolish?
If using a stand mixer, how long do we need to beat the dough?
I seldom use stand mixer, but you may try to knead 5 minutes first (without butter), after a rough dough is formed, add butter and knead for another 15 minutes. You can always check if dough passes window pane test from time to time~