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爱做面包的太阳花
Apr 21, 2021
ToastDirect
Sweetened Condensed Milk Pullman Loaf ❤️ Single-Proof Method & Fine Crumb
炼乳奶香吐司❤️一次发酵❤️组织细腻
Oven Temp
180°C / 356°F
Bake Time
33 min
Batch Yield
—
🍞 Formula & Measurements
- •Bread flour 270g
- •Milk 130g
- •Egg 25g
- •Milk powder 20g
- •Sugar 25g
- •Salt 3g
- •Sweetened condensed milk 20g
- •Heavy whipping cream 30g
- •Butter 25g
- •Fresh compressed yeast 9g (or instant dry yeast 3g)
Ingredients:
Bread flour 270g, milk 130g, egg 25g, milk powder 20g, sugar 25g, salt 3g, sweetened condensed milk 20g, heavy whipping cream 30g, butter 25g, fresh compressed yeast 9g (or instant dry yeast 3g).
Use the 30-minute cold autolyse method in the fridge. Once the dough reaches the full windowpane stage, divide it directly into three pieces without a bench rest, roll out, coil, and place into the Pullman loaf pan. Single-proof method: let rise until 80% full in the pan, then bake at 180°C for 33 minutes, tenting with foil at the 8-minute mark. Adjust time and temperature according to how your oven runs.
💡 Baker's Q&A & Troubleshooting (11)
Distilled from Author's NotesQ:Does the cold autolyse method mean kneading all the ingredients completely, resting the dough in the fridge for 30 minutes, and then shaping? Thank you!
A:For the cold autolyse method, mix all ingredients except the butter just until combined, then place the dough in the fridge for 30 minutes. When you take it out, it will easily knead to a thick membrane, and then you add the butter and continue kneading to a full windowpane.
Q:What exactly is the 30-minute fridge autolyse method? Could you explain how to do it?
A:You mix all the ingredients except the butter until no dry flour remains, without kneading, and put it in the fridge for 30 minutes. During that time, the water hydrates the flour and naturally develops gluten. Once taken out of the fridge, just a brief knead brings it to the thick membrane stage. Mixers vary, but I alternate between low and medium speeds.
Q:Each recipe uses only a little heavy whipping cream. How do you use up or store the leftover cream?
A:I have an earlier post dedicated to using up leftover heavy whipping cream that uses a large amount in one loaf. Nowadays I rarely have leftovers sitting around because I bake so much bread and also use it in cream soups, Alfredo pasta, and egg tarts. I also stopped buying huge cartons unless I am making a fresh cream cake.
Q:What is the purpose of the 30-minute fridge autolyse?
A:It lets the water and flour hydrate over time so gluten forms naturally on its own. This shortens machine mixing time and prevents the dough from overheating and fermenting prematurely. It is especially helpful for hand kneading to save effort, and works wonders in hot summer weather.
Q:Why does my dough always get super sticky right after I add the butter?
A:Are you kneading by hand? Before the butter is fully emulsified into the dough, it does feel quite sticky and messy. With a stand mixer, that stage passes quickly. Once the butter is fully absorbed and you knead to the windowpane stage, it won't stick to your hands anymore.
Q:Since this uses the direct single-proof method, will it turn hard after a few days?
A:It is still soft on the second day. If you won't finish the loaf within two days, slice it as soon as it cools completely on day one, bag the slices airtight, and freeze them. When you thaw a slice at room temperature or microwave it for a few seconds, it tastes freshly baked.
Q:Why did the top of my Pullman loaf burst open like an explosion?
A:The top heat in your oven might be too high. Bake it on the lower-middle rack and tent the top with aluminum foil as soon as it browns.
Q:Is 180°C the actual oven thermometer reading, and what temperature should I use for a convection fan oven?
A:I don't use a separate oven thermometer; that is the temperature set on my oven dial. Please adjust based on how your own oven usually bakes Pullman loaves.
Q:Why did the top of my Pullman loaf burst open like an explosion?
A:The top heat in your oven might be too high. Bake it on the lower-middle rack and tent the top with aluminum foil as soon as it browns.
Q:Each recipe uses only a little heavy whipping cream. How do you use up or store the leftover cream?
A:I have an earlier post dedicated to using up leftover heavy whipping cream that uses a large amount in one loaf. Nowadays I rarely have leftovers sitting around because I bake so much bread and also use it in cream soups, Alfredo pasta, and egg tarts. I also stopped buying huge cartons unless I am making a fresh cream cake.
Q:Is 180°C the actual oven thermometer reading, and what temperature should I use for a convection fan oven?
A:I don't use a separate oven thermometer; that is the temperature set on my oven dial. Please adjust based on how your own oven usually bakes Pullman loaves.
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