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Baking
Test Loaf
A homemade wheat bread made with starter, milk, and butter, requiring long fermentation and baking in a loaf pan.
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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 your starter with water (50g) and flour (50g), then let it sit at room temperature overnight.
2
Combine the starter mixture, water (200g), milk, sugar, and flour (500g). Mix well and rest for 30 minutes.
3
Add salt and softened butter.
4
Knead for 7 minutes using a stand mixer.
5
Let it ferment for 3 hours at 26-28°C, doing a set of folds every hour.
6
Shape the dough and place it in a loaf pan.
7
Cover with plastic wrap and let it proof for 2-3 hours until the dough roughly doubles in volume.
8
Brush with milk.
9
Bake at 200°C for 35-40 minutes.
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