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Russian · Baking
Artisan Homestyle Loaf
Aromatic artisanal bread made with milk and butter, with the option to add sourdough starter, baked as a large loaf.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the dough: 6-8 minutes on first speed and 8-10 minutes on second. Use chilled liquid to achieve a dough temperature of 24-26 °C.
2
Let the dough ferment after mixing for 40-60 minutes.
3
Divide the dough, round it, and flatten it by hand on a sheet, shaping it into a rectangle.
4
Cover the loaf with plastic wrap or a bag and refrigerate overnight at 5-10 °C.
5
In the morning, take out the dough and let it temper for 60-90 minutes.
6
Before baking, mist the surface, dust with flour, and score.
7
Bake at 260 °C, dropping to 210 °C, for 45-55 minutes with steam.
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