Victorian Milk Loaf
Prep 5 hrs • Bake 18 mins • Makes 3-4 loaves
500g Japanese bread flour 350g fresh milk 25g milk powder 2g malt powder
1. Prepare the autolyse. Mix flour and milk in a mixing bowl and mix until you achieve a nice smooth ball. This generally takes about 3-5 mins of slow mixing. 2. Transfer dough into a lightly greased container and let the dough rest for about 30 mins, or up to 3 hrs. The process is to allow the enzymatic interaction between flour and liquid to provide better flavour to the dough, as well as to ensure a longer shelf life and better bread volume.
850g autolyse flour mixture 25g sugar 10g salt 30g butter 5g instant yeast