ingredients
450g bread flour
14g milk powder
23g castor sugar
8g salt
4g yeast
270g fresh milk
1 egg
23g cold water
75g overnight dough (or levain/starter)
45g butter
overnight dough
100g bread flour
1g yeast
100g water
*mix well & leave for 12-16 hours
instructions
- beat all ingredients except butter till elastic
- add butter continue mixing until smooth and elastic
- shape briefly the dough into a ball
- rest the dough for 45 minutes on table top (proof)
- divide into 4 equal parts (about 230g each)
- shape each smaller dough into a ball
- rest dough for 10-15 minutes (second proof)
- flatten each ball into a flat sheet & roll the dough (into a long roll)
- put 2 rolled-up doughs in each loaf tin
- rest the dough for 45-60 minutes in the tin (third proof)
- brush the top of the dough with egg wash, preheat oven
- bake the loaves at 180 degrees for about 35 minutes on the lowest rack (to prevent top from over-browning)
