What is the key technique in making Polish Milk-Flavor Tear-Apart Bread? – The key technique is the windowpane test during kneading, ensuring the dough is well developed.
Polish Milk-Flavor Tear-Apart Bread
Notes
Ingredients:
- High-gluten flour: 310g
- Egg liquid: 75g
- Milk: 105g
- Sugar: 55g
- Salt: 3g
- Milk powder: 20g
- Yeast: 3g
- Butter: 27g
- Polish starter (from a previous recipe)
- Honey water (for brushing)
- Mix high-gluten flour, egg liquid, milk, sugar, salt, milk powder, and yeast. Knead until combined.
- Use the windowpane method to knead the dough: 5 minutes on speed 3, 5 minutes on speed 6, add butter and knead 5 minutes on speed 3, 5 minutes on speed 6, and 30 seconds on speed 8.
- Round the dough and let it ferment.
- Check the fermentation by pressing with a floured finger - the dough should not spring back.
- After proper fermentation (dough doubles in size), brush with egg wash.
- Preheat the oven to 170°C for 10 minutes.
- Bake until golden brown and fragrant.
- Cool the bread before serving.
- Calories: Varies depending on serving size
- Rich in carbohydrates and proteins
- Contains dairy and gluten
