Two days ago read one article about how to make milk loaf based on water roux method. The milk loaf was placed inside loaf tin with lid. I don’t have the tin. Thereby I’ve decided to buy one. At first thought is an easy job; however later on found out it is very difficult to get this measurement /size of loaf tin. Find the tin at many places but can’t get the one I’m looking for. At last, thank god, found this loaf tin at one small bakery accessories shop.
At first thought more time needed for making the bread, the main reason could be the bread making process need to include the preparation for water roux (flour water paste). However the result turns into another way round, which the same time used for direct bread making period which is taking approximately 4 hours from beginning to the end. By the way do you interested to know what make me to develop the loaf by using water-roux method? Actually the water-roux loaf is recognized softer, airy and tender. Thus the bread can last longer after few days. I’ve decided to take a try this method and the result is superb and perfect. The water-roux milk loaf is as soft and tender as described by others. If you don’t believe then take a try later, then you’ll fully agree with me, I can guarantee on that.
Here are the recipe and method for making the bread.
- Bread Flour 280g, milk powder 9g, castor sugar 24g, salt 5g, instant dry yeast 6g, milk 115g, water roux 72g, butter 24g
- Water Roux – Mix 25g bread flour with 125g water, bring to low heat (60 degree) not boiling, stirring throughout the whole process, and remove from heat when water roux forms. Cover the roux with cling film, bring down to room temperature.
- Place all ingredients to a large bowl, mix well till forms rough dough. Then add in butter and transfer the dough to your work surface, start kneading. Knead until the dough becomes smooth and elastic, not sticky to hand.
- Transfer the dough into a clean and dry bowl; cover it with cling film or a clean towel. Let it rise at warm place for about 40 minutes or double in sizes.
- After 40 minutes and the dough was double in sized; punch the dough with knuckles to take out the air and continue kneading for couple of minutes. Divide the dough into three and let it rest for about 10 minutes.
- Grease a 8x4x4 loaf tin and preheat oven to 180 degree
- After 10 minutes, shape the dough. Roll the dough with rolling pin to long rectangle shape. Fold the dough from left right and from top to bottom. The seal should be facing downwards.
- Place the finish-rolled dough into the loaf tin and prepare for second fermentation. It should take about 40 minutes too.
- After 40 minutes and the dough has been risen to approximately 8 to 9 height full of the loaf tin, send it to the oven.
- Bake for about 40 minutes.