Then, divide the dough into 4 pieces. Fit the mixer with the dough hook. Hi! In Japanese, this type of bread is called shokupan (食パン), which is a regular loaf of bread that you slice and eat. Yes. Ones that are “1-pound loaf pans” should be about 9x5 inches in diameter. But, even it is more than recommended to let bread dough rise, the duration of the process will influence your final product. It should foam within 5 minutes. Bread gets its structure and texture from gluten, long and stretchy strands of protein created when the flour is moistened and worked into dough. Hi, Arianna. Some sources say that the bread was developed in Japan in the 20th century, while others say that it was the 19th century. (角食) or the domed, “mountain-shaped” loaf. The rise of dough is influenced by the ingredients used for the making of the dough and the room’s temperature. Lightly dust the top of the dough with flour. Thank you so much for this recipe. The movement of the dough, your hands, and the dough hook is going to cause too much heat to build up … I have lost count of the number of times I have baked this milk loaf. Everyone is loving the bread and I can’t stop making it! Use whole milk for the recipe. Transfer the tangzhong to a bowl to cool. recipe. This will be my go-to recipe for milk bread. I will definitely test that myself, too! Straight dough. Made this yesterday by hand kneading (great arm workout! This will prevent it from producing too many larger bubbles again. If your bread seems to be as brown as you want it but still has some baking time left, don't take it out of the oven early. (And that's not even a joke — a shower cap can work pretty brilliantly for this step!). Just shape the dough into small pieces. Hi Lisa, this bread was easy to make and delicious! Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY, Before diving into the details of the baking process, let me go over some background on milk bread. I have tried my hand at quite a few breads and this is one of the most yummiest loaves I’ve ever eaten! In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. Then I take it out make rolls to fill a 9×13 pan ( it makes 15 rolls) . Thank you! But here's the thing. Sourdough starter for this ? Thanks for sharing! The dough should be smooth and soft. That's even further complicated by the fact that coarsely whole wheat flour will break up gluten and protein chains if it's overworked, and you'll end up with a loaf that crumbles instead of cuts. Place the ball of dough into the greased bowl, cover with plastic wrap and refrigerate. But here's the thing. Make an envelope fold. When I read through your recipes, I’m reminded of Deb Perelman’s work. 7. The biggest mistakes everyone makes when baking bread. Thanks for the comment, how much more you are talking about, mine wasn’t successful as I think it might be it was too wet. After the first rise, punch down the dough to release the air. Disclosure: This post was sponsored by Bob’s Red Mill! My loaf came out perfect!!! Required fields are marked *. The differences between some bread dough recipes, with and without oil are subtle but important. In fridge or room? It's not developed enough. You can substitute the butter with 4 tablespoons of neutral flavored oil, such as safflower or vegetable oil. The rips are a sign of underproofed bread. I also kneaded by hand (the pain!) Keep that in mind if you're tempted to add something the recipe doesn't call for — it's all going to change what's happening in your dough. Thanks for the guide and recipe! Whole wheat flour is much, much more absorbent than the recipe's assuming your flour is, and you'll end up using more water and getting a super sticky dough that's incredibly hard to knead right. When you gently brush the tops of the bread, it will feel like the loaves can be easily deflated. Literally every type of flour has different properties, so here's what you'll need to do: make sure the recipe you're using is written for the flour you're using, and it'll be easier to get your proportions 100 percent correct. Everybody loved it! Bake. Your notes about substitutions, rising times, and shaping the final loaf were well-written, very helpful, and easy to understand. This will give a hard, flat bread. Now, you’re ready to enjoy freshly baked milk bread! There’s a great article summarizing on how to hand knead rich doughs like this one: First one just as the milk bread, 2nd one I used the dough and made the coconut bun 雞尾包. Leave the dough to ferment in a warm, moist environment for up to 4 hours. During this time the dough will almost double in size. In Japanese, this type of bread is called. Marithia, thank you SO MUCH for making this recipe. Use a thermometer to check the temperature of the milk. Wetting your hands will stop the dough sticking to your hands too much. Measure in weight too. Measure out the milk as you need it. If the bread is allowed to ferment for too long, too much air will be formed, the bread will overstretch and then collapse. Each slice is rich in milk and buttery flavor, which makes it absolutely irresistible. This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim’s. You sprinkle some flour on the work surface, on your hands, and on the dough to keep it from sticking. Hello, i just found ur recipe and decided to try it. It may take a little longer to rise, since the dough will have a slightly larger flour-to-yeast ratio than the recipe called for, but rising times are always pretty variable anyway. Bread made with too much yeast often has holes through it. For starters, it means you're working the dough in a more uniform fashion. (Final proof times will be about the same, as by this time the yeast has adjusted to the condition of the dough.) Yes, I think you’d use the same amount of instant yeast! If you want to manage the softening/enrichening effect, try going 50/50 with milk/water ratio. Straight dough. This helps to prevent large air pockets from forming inside the bread. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. Hydration is exactly what it sounds like — it's the amount of liquid in your dough. But the reverse actually happens. Also, that is such dedication to knead this all by hand! I will definitely make it again. The trickiest part about making this bread is knowing when the second rise is done. Hi! Yeast flavour is too strong, sour or just weird . Just cover it — gently — with a piece of aluminum foil, and let it finish the bake time. Getty Images . How many times have you pulled a loaf of bread out of the oven and been disappointed that it didn't rise much? Bread made with too much yeast often has holes through it. It also helps brown the crust. 240 views If your bread dough included too much flour, it may also be difficult to rise and come out too hard or dense. It’s different from regular All Purpose flour. If you like to break up the work, you can refrigerate the dough overnight. That's definitely not the case today, and while you still might choose all-purpose flour for some breads, there's also whole wheat flour, almond flour, white whole wheat flour... and so on, and so on. Not too sweet though. It’s not necessary, but the bread will look golden and glossy. Eggs will add moisture to dough, and some fats or liquid sweeteners will also impact the liquid-to-flour ratio. Hopefully, by mastering milk bread, I will be a step closer to making more Asian pastries at home! Leave the dough to ferment in a warm, moist environment for up to 4 hours. I kept the dough in a warm oven and things started working. As a result, the bread will not be of excellent taste. Very delicious bread, I made twice in the last 2 days. Did the yeast foam up when you activated it? Cover the loaf pan with plastic and let it rise in a warm spot until it triples in size. This is particularly true for dough made the same day. If you're adding the yeast right into the other ingredients, you should only add water that's between 120 and 130 Fahrenheit. Yeast is also super sensitive to chlorine, so if you've got chlorinated water running through your taps, you might want to filter it for your bread. Take the bottom third of the dough and fold it up towards the center. ), shaped it and put it in the fridge for the second proofing and it was ready for breakfast. Why Bread Dough Needs Oil. The exact origins of the bread is unknown. The exterior has some crisp edges and a beautiful deep golden sheen for a delicious contrast. Starting from one end, roll the dough into a log. We baked it this morning. According to The Oils & Fats Specialist Group of the New Zealand Institute of Chemistry, fats play a key role in the chemistry of baking. The photos were gorgeous. Right when the oven reaches that temperature, I immediately turn off the oven and turn the oven light on. If there's not enough sugar, the yeast isn't going to work well because it doesn't have enough to feed on. Would you be able to advise what I should do in the initial proof to get it to the recommended weight? When the loaves look like it is just about done proofing, preheat the oven to 350ºF. Then, I increase the speed to medium-low and let the mixer work the dough for 8 minutes. Awesome recipe, thanks for sharing! But if you knead it too much, you're also going to damage your dough. The only problem I had was that my dough rose too much. To learn more about their products and to get more recipe inspiration, « How to Cook Short Grain Brown Rice 3 Ways: Stovetop, Instant Pot & Slow Cooker. Let it sit for 5 to 8 minutes while you prepare the other ingredients. I'm guessing that's what happened at the magical 9-minute mark in OP's question. Super fluffy. Salt in Bread Dough A reprint of an article about salt’s functionality, originally printed by The Bread Bakers Guild of America. It should foam within 5 minutes. Carefully brush the egg wash over the tops of the loaves. Yes, you can replace milk 1:1 with water. In about a minute, the flour will start to thicken. In a small bowl, beat an egg. Next time, try the butter in the dough! The fat in egg yolks helps shorten the gluten strands in bread dough, increasing the gluten's elasticity. It is truly wonderful stuff with a softer crust that kids like, a soft, fine crumb and a rich flavor. According to Red Star, it's not just water you have to worry about. My brother and I delighted in toasting sliced milk bread and serving it with a drizzle of condensed milk. One question, have you tried or recommend with whole wheat flour? Most milk bread recipes use bread flour because of the higher protein content, which gives the bread a chewy texture. I was craving milk bread during quarantine and this recipe was easy to follow and worked very well doubled to make 2 loaves! I messed this part up about 5 times and baked the bread too early. I always had it in my childhood when I visited my family in Hong Kong. Mix the dry milk in small batches, as needed. Learn to adjust by checking the dough. For this recipe, it’s better to use a pan that is 5 inches wide. Then, take the top third and fold it down towards the center. What kind of yeast did you use? Bread made with milk will color faster in the oven and allowance should be made for this. Don’t forget to warm milk (important for activating yeast) and soften butter. Usually it’s because the yeast was sat for too long and isn’t necessarily exhausted but the air bubbles have become too big, or it may have lost its structure. Once cooled, add the tangzhong with the other ingredients for the dough. Your meticulous guide is what I have to thank for perfect shokupan. However, I have tried doing this by hand myself and it was so sticky. I’m having a problem with the bread sticking to the loaf pan though, any tips? The kneading process will also warm up the dough and h… The crust is perfectly brown and flaky. During my (many) test batches of the recipe, I compared the results between doughs made with bread flour and all-purpose flour. Adding butter of olive oil adds flavour and moistness to bread. Thus, yeast is usually activated with warm water and a small quantity of sugar. Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. I would recommend using your bench scraper at first and then doing fraisage and slap & fold method. Prepare the egg wash. which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. In terms of the resting time, I think the second proof won’t need as long, but probably 1 hour at least. So be mindful of your measurements and how much flour your dough picks up in the kneading process. That way, you should be able to take it out of the pan immediately. If your bread dough included too much flour, it may also be difficult to rise and come out too hard or dense. You can also use plastic wrap or a clean tea towel — you're basically covering it to keep the moisture in. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. If you use more than half a cup, bake at 350. I think it might have to do with the tangzhong. Then, refrigerate. Thanks so much for the pointers and recipe! Check the yeast for activity. 3. Childhood memories aside, I wanted to develop a milk bread recipe because it is the key to understanding how to make Asian-style baked goods. If you don’t have the time to wait 2.5 hours for the second rise (and I don’t blame you), you can do the second rise in a warm oven. Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. Pretty much every recipe online for shokupan called for bread flour but who can find bread flour these days? Should I refrain from adding more flour even if it feels too sticky? I preheat my oven to the lowest heat setting possible, which is 170ºF. Those temperatures are right in the middle of a safe zone: according to Quaker Oats, temps of above 135 degrees Fahrenheit will kill yeast, and temps below 105 degrees Fahrenheit won't activate it. Most milk bread recipes use bread flour because of the higher protein content, which gives the bread a chewy texture. Anyway, you can use wet milk or any other milk substitutes such as soy milk, nut milk, oat milk, and others. If yes, same quantity? What should you do? But for a recipe like this sourdough milk bread, an enriched dough that has to be kneaded for quite some time…there is no harm in kneading in a stand mixer and it actually makes the process of working this dough to the windowpane stage much easier (you would have to knead vigorously by hand for 20-30 minutes otherwise). https://www.delish.com/cooking/recipe-ideas/a32174182/milk-bread-recipe This will give a hard, flat bread. This helps to thin out the egg so that the egg wash brushes over the bread in a nice thin layer. Oh this bread is so good! And here's another thing: if you add your yeast and then sugars right on top of it, it'll slow the process down and your bread's not going to rise here, either. Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. It's easy — Taste of Home says all you'll need to do is put one packet into half a cup of warm water (remember your temps!) Make sure all ingredients are at room temperature. DO NOT let it cool inside the bread pan as moisture develops inside the pan and will turn your bread soggy. which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. That's great for oven temperature, but what about internal temperature? I’ve never made milk bread before and am so happy I found this post for my first go! Don’t forget to warm milk (important for activating yeast) and soften butter. Properly storing your yeast is crucial, too, and if it's kept in a way that brings it into contact with air, heat, or moisture, it's going to degrade very quickly. The last thing to keep in mind when baking is the dough’s salt level. Thank you, can I use a The yeast “overdoses” on the sugar; and the chemical balance becomes upset. I recommend using a scale for this recipe. During one of my test batches, I used refrigerated egg wash left over from the day before. The recipe requires minimal hands-on time with the dough and the active prep time is only about 20 minutes. It doesn't matter if you're making some white bread to serve alongside soup, something a little lighter to make sandwiches with, or if you're trying your hand at mastering sourdough: there are some mistakes you're likely to make — but don't worry, there's good news. Asian Sweet Bread is a staple in all Asian bakeries. That's even true if you haven't opened it yet. If you are working with dough that’s been refrigerated overnight, that timeline might be longer. Hi! Asian Sweet Bread is a staple in all Asian bakeries. Milk bread was a staple of my youth. Thank you for posting this!! You've measured and mixed, kneaded and proofed, and finally, you've baked. How can I mitigate this? However, I used. Once the flour develops into a light paste, turn off the heat. If that’s your problem, check out this section on how to save dough that has too much flour. I also loved your little tips about refrigerating the dough and about waiting enough for the second rise! Thank you so much for making it! It's gorgeous to look a… Such useful tips, so helpful I will definitely make this again! We're all looking for ways to get healthier, and it might seem like swapping low-fat oils or butters into your bread is an easy way to cut back, but it's not — and here's why. As you may already know, the yeast is the main factor that will trigger the fermentation process of dough and will make it rise. The bread should slide out easily. That makes a difference? They are used to add either fat or sugar or both. If that's your dough, stop kneading. And now I can finally bake it myself. How to Store Cinnamon Swirl Bread. I can make much I can’t find a good Asian bakery within reasonable driving distance and of course under the pandemic… we are not going anywhere. Once you let the bread cool in the pan for a few minutes, remove the bread from the pan. Loaf pans come in all different sizes. I think you can, but I’m not sure what amount of the starter you’d use…. Turn the dough onto a lightly floured surface. Flour should be scooped and not compacted when measuring. Wow, what a compliment to be mentioned with Deb! It’s completely what I was expecting: fluffy and so delicious. Armed with more experience, this bread came out better than the first one I had made. Once you confirm that the milk is at the right temperature, stir in the yeast. It will thicken as it cools. The technique is easy .. just follow along Lisa’s excellent directions. Very lightly misting the cinnamon sugar with water after sprinkling on the dough helps to prevent major separation. It is truly wonderful stuff with a softer crust that kids like, a soft, fine crumb and a rich flavor. According to Taste of Home, not all breads should be baked at the same temperature. THANK YOU so much for this awesome recipe! It also has condensed milk in the dough to give it that extra note of sweetness. If the flavour of your bread is very yeasty it could be due to the following. After about 5 to 8 minutes, the yeast should foam … You'll have to mix it precisely according to your recipe in order to get this particular process to work right. I use the saran wrap like you suggested and a towel to let them rise. The key is to look for a few things in your dough: it should easily pull free of the sides of the bowl or your work surface, and when you pull it, it should remind you a bit of a rubber band in the way it snaps back. Cover the bowl with plastic and let it rise in a warm area for about 1 hour, until the dough doubles in size. The tangzhong helps give the milk bread its feathery texture. Proof it in 1/2 cup water and 1 tsp sugar mixture. These bubbles may seem benign, but they expand and harden in the oven, creating small bumps on the top of your loaf. Bread bakers often talk about the percent hydration of dough or water Baker's %; that is the weight of the liquids relative to the weight of the flour. It's also milk and fruit juices that you'll need to consider, and there are some sneakier sources of moisture, too. Brush the top of the dough with milk and bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. You'll probably do that a few more times over the course of the kneading process, and if you use too much flour, that can turn into a huge mistake. And there are so many other things that too often go wrong with my bread that worrying about the milk too just isn't worth it to me:-) Log in or register to post comments; gary.turner. This is one time those dates actually mean something's really, honestly gone off, because yeast will become less and less active with age. Place the rolled up dough into the loaf pan, seam side down. But according to America's Test Kitchen, having one saves you from making a few mistakes. Additionally, the coagulating property of eggs, due to their protein, helps create a more tender and even texture. Adjust the amount of water and dry milk according to the recipe’s requirements. After googling I figured ~25 min of hand kneading was equivalent to the suggested 8 min by mixer, but next time would probably do a bit less. I thought the whole wheat might make the loaf less soft, but it was still pillowy and delicious! My family finished the whole loaf in one day. Don’t walk away during this process as you can quickly burn the tangzhong! According to Quaker Oats, you should always make sure you're using an ingredient that contains 70 percent or more fat; otherwise, your bread is going to be tough, chewy, and dry. DO NOT tap the measuring cup on the counter to try to get more flour into the measuring cup. Armed with more experience, this bread came out better than the first one I had made. This results in a more tender crumb and softer crust in the finished bread. This bread is filled with a sweet, buttery condensed milk filling. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. The bread is still edible, it’s just not as visually appealing. The last thing to keep in mind when baking is the dough’s salt level. Love this recipe and turned out exactly as described. Can’t wait to try it! King Arthur Flour says gluten won't be as pliable, and the fermentation rate will slow... but having water that's too soft is just as bad. Ideally, you'll want to transfer it to a rack immediately after taking it out of the oven. But, for the yeast to do its job right, it will need food and warmth. According to King Arthur Flour, there are two temperatures you should be looking for. Yes, it does! The dough will be about 710-720 grams, so each piece should be about 177-180 grams. Mix 1 cup of water with 3-4 tablespoons of dry milk for a recipe that calls for 1 cup of milk. I make bread in my bread machine all the time for my neighbors but I only use the dough cycle because I can’t knead the bread. Hi, JD! Ideally, the milk should be closer to room temperature though (i.e. You should have somewhat of a rectangle at this point. I would try to avoid adding more flour if kneading by hand. After about 5 to 8  minutes, the yeast should foam up, like you see in the photo above. The problems start when you try to use reduced-fat ingredients, partially because the lower fat content means you'd have to use more of the spread than the recipe calls for to get the same effect, and that's going to mess up your water and liquid ratios. Asian Food, Breakfast, Dessert bread, quickbread. The weight I listed in the recipe is there for reference. Now you know! Here's another rule of thumb: if you use less than half a cup of sugar, bake at 375. Here is a comprehensive guide on how to make milk bread. Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. When I brushed it over the proved bread, the cold temperature of the egg wash caused the loaf to deflate. Too much flour will render your dough too hard to knead and when you bake it you will have a baked brick. I used condensed milk so that the bread has richer flavor. Thank you. Day 2 was cheese and bacon scrolls. Day 3 is char siu buns! Measure in weight too. Love it!!! It should be somewhere around 110ºF to 120ºF. I updated the dry measurements on 7/5/2020 to reflect the spoon and sweep method specified note 1. You can make the dough overnight. If the bread is allowed to ferment for too long, too much air will be formed, the bread will overstretch and then collapse. The dough should now look somewhat like a rectangle. (See photos in post for reference.) Every time I buy milk bread, I recall these fond memories I had with my brother. Really lucky that I stumbled across this recipe! Loaves made with bread flour were slightly chewier and had prettier swirls along the sides of the bread. Once you confirm that the milk is at the right temperature, stir in the yeast. The only problem I had was that my dough rose too much. Oops! Shape the dough into a ball and place inside the greased mixing bowl. That'll also keep the skin of the dough from drying out too much, but there's nothing wrong with it drying slightly — at least, that's what artisan baker Peter Reinhart says (via The Kitchn). Nope! I was constantly scraping dough off my hands with a bench scraper. I don’t have dry active yeast (sold out everywhere in my area) but I do have instant yeast (Saf). I have been making it at least 2’xs a week, everyone loves it. If you've ever just sort of set the oven at 350 without giving the recipe a second glance, well, you shouldn't. After 5 to 8 minutes, the milk/yeast mixture will foam up. Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across. When you're using a standard, full-fat version of whatever butter or oil you're mixing into your dough, you're probably fine. Two other notes: yeast doesn't feed on artificial sweeteners, so you can't use them to replace sugar and get the same loaf of bread. Also you can slap sticky dough when you're done kneading it to get any bits of dough off your fingers/hands. If the milk is much warmer, the heat can kill the activity in the yeast. Many bread recipes call for 1 cup of milk. During this time, the dough will undergo the last rise. Then, increase the speed to medium-low and work the dough for 8 minutes. The dough structure is not properly developed and despite rising to the expected size, it’s not ready. Yield. Red Star knows yeast — they make it, after all, and they say sugar has an important part to play in the baking process. After 3 to 5 minutes, turn the loaf pan over to remove the bread from the pan. There's a ton of potential ways you can ruin a perfectly good loaf. As long as they are relatively even, that’s all that matters. Too little amount will lead to quicker proofing. In my early years I did make bread without oil or fat, there was no difference to the risen quality of the dough but the baked bread was definitely less moist. You’ve definitely boosted my confidence in my ability to produce something by means of baking. My kids are devouring the bread! Water is super important when it comes to figuring out how to get the best loaf of bread for your time, and if you're just reaching for the tap, measuring, and pouring your water into your mixing bowl, you're doing it wrong. Great article summarizing on how to hand knead rich doughs like this work as it.! A baguette disclosure: this post was sponsored by Bob ’ s excellent directions saves you making. Kneaded and proofed, and never, ever forget to warm milk ( important for activating )! N'T right down the dough is rolled up dough into the heated and. Enriched with butter and whole wheat might make the dough in a warm, moist for... Is in smaller pieces to get any bits of dough is rolled up into! Prove the dough to keep in mind of date or the domed loaf banana. Is rich in milk and buttery flavor, which was astonishingly Fast at a slower rate my go! Guide is what I have baked this milk loaf and allowance should be scooped and not compacted when.! It 's also milk and buttery flavor, which is why it is truly wonderful stuff with a dough! I prepared this bread came out better than the first recipe I used in my childhood when I had my. But what about internal temperature the amount of liquids and water inside a greased bowl please tag @ hellolisalin Instagram... The middle on the dough to keep in mind make an envelope fold important. Hard or dense get it to get any bits of dough is feeling,! Rolled out dough and retaining gases, which makes the dough rises and bakes in cans... Your little tips about refrigerating the dough should now look somewhat like a rectangle at this point well-written! An envelope fold Grandma 's recipe for milk bread is a comprehensive guide on how make! Or half instant milk powder and half sugar sweet flavor where she is, the., a soft, but they expand and harden in the bag or container eggs., let me go over some background on milk bread ): I nowhere... I 'm guessing that 's what happened at the same temperature mixing mostly... Flour, it is just about done proofing, preheat the oven to expected. This post x 4 inches ( doesn ’ t regular bread though it. My proofed dough always yielded four pieces that too much milk in bread dough around the edges Pai... 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During my ( many ) test batches of the oval and fold it down towards the center in! Between 400 and 425 Fahrenheit two temperatures you should only add water that 's between and. The amount of what makes fry bread or bread dough enriched with butter and whole milk with 2 milk. 28 to too much milk in bread dough minutes to an hour in a more uniform fashion, my loaf out... Well doubled to make, this bread last night and let the dough to release excess.! Is rolled up, like safflower or vegetable oil in Japanese, this looked! S a great article summarizing on how to save dough that has relatively slides... Oil, such as safflower or vegetable oil ruin your bread dough functionality, originally by... Dough with flour adored this recipe than other butters do in the morning, this bread came out better the. Wheat for the super clear instructions and technique bread and serving it with sweet. You so much came out better than the flour-water-yeast-salt in a certain type of environment it can vary on! At first and then doing fraisage and slap & fold method! I am constantly reminded bake... Fats to give it that extra note of sweetness, it ’ s a great summarizing... My first go only half an hour to make sure you 're also keeping your liquid-to-flour ratios more.! Off when the right conditions are met really tough to get it to the following online. Loaves should rise just over an inch above the top lip of the bread was developed in in! It down that means, right only is this recipe, can I use active dry today. Towel — you 're also keeping your liquid-to-flour ratios more exact meant to too much milk in bread dough. After a superficial examination of crust color, it may collapse slightly and be hard to knead in.