Hello, I'm baker Ducook.
This White bread crust is soft, moist, and fragrant, so it's the pullman loaf that I make the most often. While testing in various ways, I made a recipe that can make bakery-quality bread at home. I'll show you both Knead(by hand) and stand mixer dough in detail.
--
The rich white bread has honey in it, and it has a deep fermentation scent and sweet flavor, so the smell is fantastic. And compared to regular loaf bread, the moisture content is very high, so kneading(by hand) takes a long time. It tastes much better as you put a lot of effort into it! ๐
It would be best if you made it while checking the size and condition of fermentation because fermentation changes depending on the environment in which you work. Compared to the machine-made dough, hand kneads dough will take a little longer to ferment. Once you taste it, it will be your favorite bread. ๐
_
Thank you for subscribing and liking it.
I will make good recipes and videos from now on.
_
----------------------------------------------------------------
๐ INGREDIENTS ๐
[ TIN 17*12.5*12.5(h)cm ]
Bread Flour 320 g
Sugar 24g
Salt 6g
Dry Yeast 5g
Water 60g
Milk 190g
Honey 24g
--
Unsalted Butter 24g (Room temperature)
--
๐ INGREDIENT'S BRANDS ๐
01. Bread Flour : Baeksul Artisan Breas Flour (B&C Market)
02. Salt : Fleur de Sel_Le Paludier de Guรฉrande (MarketKurly)
03. Dry yeast : Saf Semi-dry yeast (B&C Market)
04. Butter : Elle & Vire Gourmet Butter (B&C Market)
--
๐ PROCESS ๐
[Knead dough in hands]
* Kneading time approximately 20 minutes
* The fermentation condition depends on the indoor temperature or humidity, so check by size and shape.
* Knead dough in hands may take a little longer to ferment than machine dough.
01. Add Bread flour, sugar, salt, dry yeast, water, milk, and honey and mix.
02. Move to the work table and knead with your hands. (About 5 minutes)
03. Smash the dough on the table and fold. (Soften elastic dough _ about 5 minutes)
04. When the dough becomes one lump, add butter and mix.
05. When all the butter is mixed, smash the dough on the table and fold again. (About 5 minutes)
06. Finish when the dough is elastic and stretches smoothly.
** If you extend the dough, you can see a thin layer that shows your fingers **
07. After making into a ball, transfer to a bowl and wrap. (Dough temperature around 25ยฐC)
08. [1st. Fermentation] Ferment at room temperature (25ยฐC-27ยฐC) for about 90 minutes (until more than doubled)
--
[ Stand Mixer dough]
* Mixing time approximately 13 minutes
* The fermentation condition depends on the indoor temperature or humidity, so check by size and shape.
01. Put bread flour, sugar, salt, dry yeast, water, milk, and honey in a mixing bowl.
02. Mix at low speed for 3 minutes.
03. Mix at medium speed for another 6 minutes.
04. Add butter at room temperature.
05. Mix butter at low speed for 1 minute.
06. Mix at medium speed for 2-3 more minutes and finish.
*** If you hold the dough on your hands, it will stretch smoothly with elastic. (If you pull and stretch the dough, it looks thin enough to show your fingers / Overfermented dough stretches like cheese.
) ***
07. Transfer to a bowl and wrap. (Dough temperature around 25ยฐC)
08. [1st. Fermentation] Ferment at room temperature (25ยฐC-27ยฐC) for about 90 minutes (until more than doubled)
--
09. Split the two pieces, make them into a ball, cover them with plastic vinyl. Have a bench time of 20 minutes.
10. Roll the dough to remove air bubbles, fold it, cover it with plastic vinyl. Take a rest for 10-minute. (Stabilizes dough and makes bread texture evenly)
11. Roll the dough.
12. Put two doughs in a mold at the same time, cover them with plastic wrap, and ferment them up to 1cm below the bread tin.
13. Cover the lid. Take a rest for 10-minutes to swell to the end of the tin case.
14. Bake at 170ยฐC for 30 minutes. (190ยฐC Preheating / Unox Oven)
15. Shock, and remove from tin immediately. Cool down on a cooling rack.
--
----------------------------------------------------------------
์๋
ํ์ธ์. ์ ๋นต์ฌ ๋์ฟก์
๋๋ค.
๋ถ๋๋ฝ๊ณ ๋ณด๋ค๋ณด๋คํ ๊ป์ง์ ์ด์ดํ๊ณ ์ซ๊นํ ์์ด, ๊ทธ๋ฆฌ๊ณ ํฅ๊ธํ ํ๋ฏธ๊น์ง ๋๋ฌด๋ ๋ง์๋ ์์๋นต์
๋๋ค. ์ง์์๋ ๋ฒ ์ด์ปค๋ฆฌ ํ๋ฆฌํฐ์ ์์๋นต์ ๋ง๋ค ์ ์๋ ๋ ์ํผ๋ฅผ ์ ๋ฆฌํ์ด์. ์๋ฐ์ฃฝ๊ณผ ๊ธฐ๊ณ๋ฐ์ฃฝ ๋๊ฐ์ง ๋ฐฉ๋ฒ ๋ชจ๋ ์์ธํ๊ฒ ๋ณด์ฌ๋๋ฆฌ๊ฒ ์ต๋๋ค.
--
์์๋นต์๋ ๊ฟ์ด ๋ค์ด๊ฐ์ ๊น์ ๋ฐํจํฅ์ ๋ฌํฐํ ํ๋ฏธ๊น์ง ๋ํด์ ธ ํฅ๊ธฐ๊ฐ ์ง๋ํฉ๋๋ค. ๐
----------------------------------------------------------------
๐ ์ฌ๋ฃ ๐
--
[ TIN 17*12.5*12.5(h)cm ]
๊ฐ๋ ฅ๋ถ 320g
์คํ 24g
์๊ธ 6g
๋๋ผ์ด ์ด์คํธ 5g
๋ฌผ 60g (์ฌ๋ฆ_ ์ฐจ๊ฐ๊ฒ/๊ฒจ์ธ_ ์ค์จ)
์ฐ์ 190g (์ฌ๋ฆ_ ์ฐจ๊ฐ๊ฒ/๊ฒจ์ธ_ ์ค์จ)
๊ฟ 24g
--
๋ฌด์ผ๋ฒํฐ 24g (์ค์จ)
--
----------------------------------------------------------------
Music : Epidemic Sound
(Wish I Could - Victor Lundberg )
----------------------------------------------------------------
[ CONTACT ]
ducookmail@gmail.com
[ INSTAGRAM ]
/ du.cook
----------------------------------------------------------------
#PullmanLoafRecipe #WhiteBreadRecipe #MilkBreadRecipe
#์์๋นต๋ง๋ค๊ธฐ #์์๋นต๋ ์ํผ #ํ๋จผ์๋นต๋ง๋ค๊ธฐ #๋
ธ๊ฐ๋ฏธ์์๋นต
#็้ฃใใณใฎไฝใๆน #็้ฃใใณใฌใทใ #ไนใ็พในใฟใคใซ็้ฃใใณ
ะะตะณัะทะณั ะฑะตั ะขำะถััะธะฑะตะปัะบ ะฝาฑัาะฐัะปะฐั ะถำะฝะต ััะธะปั ๐ Rich & Moist White bread Recipe / Pullman Loaf / Crust is super soft [Knead & Stand Mixer both]
ะัะบััะปะตั: 635