Hokkaido milk bread

In collaborazione con Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/hokkaido-milk-bread

Tempo totale

1 Ore 15 Minuti

Cottura

45 Minuti

Tempo di riposo

12 Ore

Difficoltà

facile

Stampa

Ingredienti

per 1 teglia

Porzioni

		PER IL MILK ROUX
175	ml	latte, tiepido
35	g	Farina di grano tenero nr. 4 tipo 00
		PER L'IMPASTO
120	ml	latte, tiepido
60	g	latte condensato
20	g	ADAM - lievito madre con lievito secco
50	g	zucchero
335	g	Farina di grano tenero nr. 4 tipo 00
3	g	sale
60	g	burro fuso, tiepido
1		uovo
	q.b.	tutto il milk roux
		PER SPENNELLARE
1		uovo

Preparazione

For the milk roux: Put the milk and 35 g of flour into a small saucepan and heat over low heat, stirring continuously, until it reaches a creamy, pudding-like consistency. Remove from the heat and let cool slightly, stirring occasionally.
For the dough: In a bowl, mix the lukewarm milk and condensed milk, add the sugar and Lievito madre natural yeast, and stir to dissolve.
Add the remaining ingredients, the flour, salt, melted butter, egg, and the cooled milk roux. Mix well with a spatula or wooden spoon until a smooth dough forms. The dough should be soft but not sticky. If necessary, add a little more flour. Cover the bowl with plastic wrap and let rest in the refrigerator for 12 to 24 hours.
After resting, take the dough out, transfer it to a floured surface, and roll it out with a rolling pin into a rectangle of about 35 × 40 cm. Cut into three equal strips lengthwise.
Take the first strip of dough and, lengthwise, fold about one third toward the center, then fold the other side over it, overlapping the first. Roll again with the rolling pin to flatten. Then roll up the strip and place it in a loaf pan lined with baking paper, with the spiral facing the sides of the pan. Repeat with the remaining dough. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size. Preheat the oven to 220°C (static).
Beat the egg with a fork and brush it over the Hokkaido milk bread. Bake for 10 minutes. Then cover with aluminum foil (to prevent excessive browning) and reduce the temperature to 175°C. Bake for about 35 minutes. Remove from the oven and let cool on a wire rack or enjoy while still warm.

Tip: Store the Hokkaido milk bread for up to one week in a tightly sealed plastic bag.

In collaboration with @passioncooking

Farina di grano tenero nr. 4 tipo 00

La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.

1000 g

1,65 €

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