Scribd
Upload
16 views3 pages

N W 2 Milk Bread

The document provides a recipe for Milk Bread, detailing ingredients and their respective baker's percentages, totaling 1965 grams. It outlines a step-by-step method for preparing the dough, including fermentation, shaping, braiding, proofing, and baking instructions. The final product is a braided bread that can be served whole or as individual rolls.

Uploaded by

Valentina Herrera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
16 views3 pages

N W 2 Milk Bread

The document provides a recipe for Milk Bread, detailing ingredients and their respective baker's percentages, totaling 1965 grams. It outlines a step-by-step method for preparing the dough, including fermentation, shaping, braiding, proofing, and baking instructions. The final product is a braided bread that can be served whole or as individual rolls.

Uploaded by

Valentina Herrera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

Milk Bread (4X480g)

Ingredients Baker’s % Weight

Milk 55.0% 550 g

Fresh Yeast 6.0% 60 g

Bread Flour *50.0% 500 g

Pastry Flour *50.0% 500 g

Shortening 12.0% 120 g

Granulated Sugar 10.0% 100 g

Salt 2.0% 20 g

Eggs 10.0% 100 g

TOTAL: 196.0% 1965 g

Method:
DDT: 27*C
1. Recipe Instructions:
2. Begin by warming the milk to 200°F (93°C), then allow it to cool until it reaches the
temperature needed to achieve your desired DDT at 27°C after considering a friction
temperature of 8°C.
3. In the bowl of a mixer equipped with a dough hook, dissolve the yeast in the milk. Add
the flours, shortening, sugar, salt, and eggs. Mix on low speed for approximately 3
minutes until well combined.
4. Pause the mixer, scrape down the bowl, and check the dough's consistency. If needed,
add more flour to achieve a soft dough. Increase the speed to medium and knead until
the dough is fully developed and reaches 80°F (27°C), which should take around 7
minutes.
5. Transfer the dough to a lightly floured work surface, cover it, and allow it to ferment
for 15 minutes. Afterward, fold the dough, cover it again, and let it bench rest for 5
minutes.
6. Divide the dough into 24 equal pieces, each weighing approximately 80 grams. Shape
these pieces into rounds, cover, and let them bench rest for an additional 5 minutes.
7. Roll each piece into a 35 cm (X inch) rope with tapered ends. Arrange 6 ropes side by
side on a lightly floured surface and pinch them together at the top.
8. Braid the dough strands according to your desired design. Brush the braided dough
with an egg wash.
9. Allow the dough to proof until it has doubled in size, which should take around 30
minutes.
10. Bake in a preheated oven at 375°F (190°C) until the loaves turn golden brown,
typically within 10 to 12 minutes. After cooling, you can serve the loaves whole or pull
them apart into individual rolls.
11. Enjoy your freshly baked braided bread!

You might also like