1000g flour (sub 500g of whole wheat )
420g milk (heated just to take the chill off)
85 g melted butter
Note: This dough is at 62% hydration
( 420g milk + 200g water = 620g)
Place the flour and water/milk into a large plastic dough pail or container
and mix by hand.
Cover and leave to rest
for 30 minutes (autolyze).
Mix the yeast with a tablespoon of water and add to flour mixture, along
with the salt and melted butter.
Mix by hand using the pinch and fold method.
Leave to rest covered for another 20 to 30 minutes.
Stretch and fold every 20 minutes for the first hour and then
leave until the dough has doubled.
Shape into two loaves. Place in buttered loaf pans.
Cover with plastic wrap or a tea towel.
When the dough has proofed, place in a preheated oven (375°F)
and bake for 30 minutes
or until bread is golden brown and the internal temperature is 200°F.
Optional: Rub crust with butter while still warm.
One Comment Add yours
This is a beautiful bread. I would love to try but I am totally unfamiliar with the pinch and fold method!