3/4 ounce Dry milk powder
18 ounces Bread flour (1 lb. 2 oz.)
18 ounces High gluten flour (1 lb. 2 oz.)
19 ounces Water (temperature controlled) ( 1 lb. 3 oz.)
2 1/2 ounces Compressed yeast
10 grams Granulated sugar
3/4 ounce Salt
3/4 ounce Dough conditioner (optional)
1 3/4 ounces Unsalted butter
Yield: 2 Loaves
1. Stir the dry milk powder into the flours in a mixer bowl fitted with the dough hook. Add the remaining ingredients and mix on low speed to combine. Stop the machine and scrape down the bowl. The dough should be soft and smooth. Add more water if the dough appears to be dry. Increase speed to medium and knead the dough until it is fully developed and passes the windowpane test, approximately 7 minutes. The dough should read 77°F (25°C).
2. Scrape the dough onto a lightly floured work bench and cover. Bench rest for 10 minutes. Punch down then cover the dough and bench rest it another 5 minutes.
3. Divide the dough into two uniform pieces then round and cover them with plastic. After 10 minutes of bench rest, shape the dough into long loaves and place the dough into greased pullman or loaf pans. Or divide the dough into four uniform pieces, shape into long loaves and twist two pieces together before placing them in greased pans.
4. Grease the interior of the Pullman pan lids or the bottoms of two half sheet pans. Place the lids on the pans or the greased sheet pans on top of the loaves. Proof the dough until it is one inch away from the top of the pan.
5. Bake at 375°F (190°C) until well browned, approximately 60 to 65 minutes.
Notes: Method: Straight dough
Fermentation: Bench rest 25 minutes. Proofing 30 minutes to an hour
18 ounces Bread flour (1 lb. 2 oz.)
18 ounces High gluten flour (1 lb. 2 oz.)
19 ounces Water (temperature controlled) ( 1 lb. 3 oz.)
2 1/2 ounces Compressed yeast
10 grams Granulated sugar
3/4 ounce Salt
3/4 ounce Dough conditioner (optional)
1 3/4 ounces Unsalted butter
Yield: 2 Loaves
1. Stir the dry milk powder into the flours in a mixer bowl fitted with the dough hook. Add the remaining ingredients and mix on low speed to combine. Stop the machine and scrape down the bowl. The dough should be soft and smooth. Add more water if the dough appears to be dry. Increase speed to medium and knead the dough until it is fully developed and passes the windowpane test, approximately 7 minutes. The dough should read 77°F (25°C).
2. Scrape the dough onto a lightly floured work bench and cover. Bench rest for 10 minutes. Punch down then cover the dough and bench rest it another 5 minutes.
3. Divide the dough into two uniform pieces then round and cover them with plastic. After 10 minutes of bench rest, shape the dough into long loaves and place the dough into greased pullman or loaf pans. Or divide the dough into four uniform pieces, shape into long loaves and twist two pieces together before placing them in greased pans.
4. Grease the interior of the Pullman pan lids or the bottoms of two half sheet pans. Place the lids on the pans or the greased sheet pans on top of the loaves. Proof the dough until it is one inch away from the top of the pan.
5. Bake at 375°F (190°C) until well browned, approximately 60 to 65 minutes.
Notes: Method: Straight dough
Fermentation: Bench rest 25 minutes. Proofing 30 minutes to an hour
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