20 grams Instant yeast
19 fluid ounces Water (temperature controlled)
34 ounces Bread flour (2 lb. 2 oz.)
1 ounce Dry milk powder
40 grams Granulated sugar
20 grams Salt
4 ounces Unsalted butter, room temperature
Yield: 2 Loaves
1. Moisten the instant yeast in the water in a mixer bowl fitted with the dough hook. Mix in the remaining ingredients except the butter on medium speed. Mix until a soft dough is formed, approximately 3 minutes. Cut the butter into 8 pieces and add it to the dough. Mix until the dough is smooth and elastic and passes the windowpane test, approximately 5 minutes.
2. Place the dough on a lightly floured surface and allow it to ferment until doubled in size, approximately 45 minutes.
3. Punch down the dough and divide it into 10 uniform pieces. Round the portions, cover and bench rest the dough for 5 minutes.
4. Shape the dough into cylinders and place the formed dough into buttered loaf pans with lids (pullman pans). (When no lids are available, grease a half sheet pan and place it over the loaves.)
5. Proof until the loaves have gained 70 to 80% in volume, approximately 30 to 45 minutes. Brush with egg wash. Close the lids or set the greased sheet pans on top of the loaves.
6. Bake at 375°F (190°C) until golden brown, approximately 40 minutes. Remove the lids and cool the loaves in their pans for 10 minutes before unmolding.
Notes: Method: Straight Dough
Fermentation: 45 minutes. Proofing about 30 to 45 minutes
19 fluid ounces Water (temperature controlled)
34 ounces Bread flour (2 lb. 2 oz.)
1 ounce Dry milk powder
40 grams Granulated sugar
20 grams Salt
4 ounces Unsalted butter, room temperature
Yield: 2 Loaves
1. Moisten the instant yeast in the water in a mixer bowl fitted with the dough hook. Mix in the remaining ingredients except the butter on medium speed. Mix until a soft dough is formed, approximately 3 minutes. Cut the butter into 8 pieces and add it to the dough. Mix until the dough is smooth and elastic and passes the windowpane test, approximately 5 minutes.
2. Place the dough on a lightly floured surface and allow it to ferment until doubled in size, approximately 45 minutes.
3. Punch down the dough and divide it into 10 uniform pieces. Round the portions, cover and bench rest the dough for 5 minutes.
4. Shape the dough into cylinders and place the formed dough into buttered loaf pans with lids (pullman pans). (When no lids are available, grease a half sheet pan and place it over the loaves.)
5. Proof until the loaves have gained 70 to 80% in volume, approximately 30 to 45 minutes. Brush with egg wash. Close the lids or set the greased sheet pans on top of the loaves.
6. Bake at 375°F (190°C) until golden brown, approximately 40 minutes. Remove the lids and cool the loaves in their pans for 10 minutes before unmolding.
Notes: Method: Straight Dough
Fermentation: 45 minutes. Proofing about 30 to 45 minutes
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