mom’s milk toast

Ingredients

波兰种 (starter)

• 305g bread flour
• 330g milk
• 2g instant dry yeast

Mix A

• 305g bread flour
• 7.3g salt
• 73g sugar
• 24g milk powder
• 85g milk

Mix B

• 5g dry yeast
• 60g butter

Method

1. 1.Mix starter the night before, incorporate well but DO NOT over mix. Cover with cling film and leave in room temp to proof for 3-4 hours and put in fridge overnight. Can keep for 3 days in fridge.
2. 2.Mix A + starter into stand mixer on dough hook. 1 min incorporation on low speed, 5 min on mid-high speed.
3. 3.Add Mix B. Mid-high speed 4-5 min.
4. 4.Take dough out and press to release gas, divid into portions and round the doughs. Rest 10 min.
   1. 1.三能：160g
   2. 2.千代田： 240g
5. 5.Take dough, press to release gas, roll into rectangle, flip over. Fold into 3, flip over, then roll into longgggg shape. Roll. Face the connecting part to the base.
6. 6.NEED TO PREHEAT OVEN before BREAD IS FULLY PROOFED.
7. 7.Proof until 80/90% mold height. Bake at 356F for 22 min
8. 8.idk what temp 千代田模具 needs in an american oven…