This bread has a rich, milky flavor and is very satisfying. It's a classic type sold in many stores and can be a great everyday option for those who love bread. It's soft, fluffy, and incredibly delicious!
Materials
Steps for making extra rich fresh milk breadsticks
Weigh all ingredients except "butter" in the dough ingredients for the delayed butter method and put them into the mixing bowl; mix at low speed for about 1 minute, until there is no dry powder, then increase the speed to level 5 to mix the dough.
As the gluten gradually develops through mixing, it can be stretched into a large, relatively thick film.
Add the softened butter and knead it in at low speed.
After incorporating the butter into the dough, switch to speed 4-5 and continue kneading until the dough reaches the fully developed stage; it should be able to stretch into a relatively transparent, highly elastic membrane.
When the dough comes out of the kneading container, the temperature should be around 26 degrees Celsius. Take the dough out, shape it, and place it in a container.
Place the dough in a fermentation box, set the temperature to 28°C and the humidity to approximately 75%, for primary fermentation. Primary fermentation should take about 60 minutes, until the dough has risen to approximately 2.5 times its original size.
Take out the dough and divide it into portions of about 100-120 grams each.
Fold and shape into a round shape, place in a fermentation box, and let it rise for 20 minutes at a temperature of 28°C and a humidity of 75-80%.
Take a relaxed dough ball and roll it out.
Turn it over, roll it up from top to bottom, and press the seam closed.
Place the sealed side down on a baking tray.
Ferment in an environment with a temperature of around 32-34 degrees Celsius and a humidity of 80%.
Ferment until doubled in size, then dust the surface with flour and make incisions. You can squeeze a little butter into the incisions if desired.
Place in a preheated SP80 oven and bake at 220/200 degrees Celsius for 12 minutes. Note: You can adjust the temperature by 10 degrees Celsius depending on the actual baking situation. For home ovens, just use the same settings as you would for baking toast.
Demolding after shaking the mold after baking;
Seal after cooling
