Russian bread (makes 8 loaves, 80g each)
Materials
One-stage fermentation! Increasingly delicious milk and salt Russian bread! Recipe steps
First, prepare all the necessary ingredients. Pour the dough ingredients (except for butter and salt) into a bowl.
After mixing the dough in the stand mixer on slow speed until it forms a ball, switch to medium-high speed to knead the dough.
Knead until it can be stretched into a thick film.
Add softened butter and salt at room temperature, mix on low speed until the butter is absorbed, then switch to medium-high speed and knead the dough.
Knead until it can be stretched into a thin film.
Divide the kneaded dough into 8 portions.
Roll it out directly
Fold both sides towards the middle.
Pinch the two ends together again
Simply roll it into a cone shape.
Repeat the same steps for all items, then cover with plastic wrap and let it rest for 15 minutes.
Roll out the dough until it is long.
Simply roll it up.
Perform the same procedure on all samples, then place them in a fermentation chamber at 33 degrees Celsius for approximately 60 minutes to proof.
Ferment until doubled in size
Cut it open with a sharp knife and squeeze on some salted butter.
Place in a preheated oven at 195°C (top heat) and 185°C (bottom heat) and bake for about 15 minutes. Baking time and temperature may vary depending on your oven, so this is just a reference!
Remove the bread from the oven once the surface is lightly browned, and brush it with a layer of salted butter.
Continue baking in the oven for 1-2 minutes.
After baking, gently tap the baking tray to cool before serving!
Finish!
