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All-Purpose❗ Go-To Base Recipe❤️: Classic Milk Loaf❤️
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爱做面包的太阳花
爱做面包的太阳花
Jun 2, 2021
中文
ToastOld DoughDirect

All-Purpose❗ Go-To Base Recipe❤️: Classic Milk Loaf❤️

万能❗百搭❗的基础配方❤️牛奶吐司❤️

🍞 Formula & Measurements

  • •Bread flour 270g
  • •Instant dry yeast 3g
  • •Sugar 25g (40g in original recipe)
  • •Salt 4g
  • •Egg 32g
  • •Milk 150g (138g in original recipe; add gradually according to your flour's absorption)
  • •Butter 27g; Old dough (pâte fermentée) 40g (optional, not in original recipe)

This is a foundational bread formula that is also endlessly versatile. You can use it not only for Pullman loaves, but also for all kinds of shaped buns and rolls, and easily customize the flavor to suit your taste (more on that at the end of this post). It has a high success rate and is very forgiving. Whenever you aren't sure which recipe to bake, you can't go wrong with this one.

❤️The original recipe is from Teacher Ai He Ziyou (Love & Freedom); see the last photo for reference.

🍞Ingredients:

Bread flour 270g, instant dry yeast 3g, sugar 25g (40g in the original recipe), salt 4g, egg 32g, milk 150g (138g in the original recipe; my flour is unusually thirsty, so start with the original amount and add gradually), butter 27g. Old dough (pâte fermentée) 40g (not in the original recipe; omit if you don't have any on hand).

🍞Method:

Made using the direct (single-pre-ferment-free, two-proof) method. Follow the exact same mixing, proofing, and shaping steps detailed in my other direct-method loaf posts.

🔆Baker's Notes & Reflections:

1. There are countless bread recipes out there, but once you master one solid base formula, you can adapt it endlessly. This dough works beautifully for both loaves and shaped buns. For a richer dairy flavor, add sweetened condensed milk or milk powder. If you prefer less sugar, reduce the sugar to 15g for savory sandwich bread; if you have a sweeter tooth, use the full 40g from the original recipe. You can swap part of the bread flour for whole wheat flour, or flavor the dough with matcha or cocoa powder.

2. Adjusting hydration: if you want to swap milk for water, or replace part of the liquid with heavy whipping cream for a richer texture, check my dedicated post on liquid conversions.

3. Flour absorption and how your oven runs will always vary, so adjust hydration and bake times for your own kitchen.

4. Loaf height comes down to personal preference. If you love a tall mountain loaf, proof to 90-100% full in the pan; if you prefer a more modest height, proof to 70% full. See Photos 7 and 8 for comparison. Either way, always maintain proper humidity during the second proof.

💡 Baker's Q&A & Troubleshooting (25)

Distilled from Author's Notes
Q:Why did the crust of my loaf turn out crispy instead of soft?
A:It was probably baked slightly too long or hot. Try shortening the bake time by 2 minutes and tenting the top with foil a little earlier.
Q:Your breads look like works of art! Do you eat a lot of them yourself? I'm trying hard to lose weight lately and am afraid to eat too many carbs.
A:I eat my bread every single day! Waking up to coffee and toast is my daily happiness and motivation to get out of bed. My body is probably used to this routine, as my weight has stayed between 44 and 46 kg (88 to 92 jin) since middle school. I always drink my coffee black without sugar, which probably helps too!
Q:Do you bake in a convection fan oven? I noticed you don't use separate top and bottom temperatures.
A:My oven is very basic and old-school: no independent top and bottom heat controls and no convection fan, just a single temperature dial.
Q:I kneaded by hand and proofed to 80% full, but it didn't rise any further in the oven. It didn't collapse after unmolding, but it had no feathery shred and tasted slightly bitter. Any advice?
A:I haven't kneaded loaf dough by hand myself, so take this as a guess, but the dough likely didn't reach the full windowpane stage, which limited its oven spring. Hand-kneading to full gluten development is tough work!
Q:Right after unmolding, my loaf looks great, but after sitting for a little while, the sides cave in slightly. Why does that happen?
A:Does that happen every time? Have you tried baking it for 2 minutes longer? It may be slightly underbaked in the center.
Q:If I add sweetened condensed milk to this recipe, how much should I reduce the other liquids?
A:Sweetened condensed milk has very low water content, and flour absorption varies anyway. If you're only adding a small spoonful, you don't need to reduce the recipe total, though it's always smart to hold back 15g of milk and add it gradually as needed.
Q:Good morning teacher! Is old dough (pâte fermentée) the same thing as a liquid pre-ferment (poolish)?
A:No, they are different. Old dough is a fermented dough with the same firm consistency as standard bread dough, whereas a liquid pre-ferment is a wet batter like poolish. Check my post from a couple of days ago on how to make and store old dough.
Q:If I want to replace part of the milk with heavy whipping cream, how much should I use?
A:Accounting for the difference in water content, if you add 60g of heavy whipping cream, reduce the milk by about 50g.
Q:If my oven doesn't have a proof setting, how should I do the second proof?
A:I place a large mug of hot water inside the switched-off oven to create warmth and humidity, swapping out the water a few times during winter proofs. In hot summer weather, skip the hot water. Several of my loaf posts include photos of this setup.
Q:Can I use that over-proofed dough from Wu Keji's recipe I just asked about as the old dough in this formula?
A:Yes, that will work great!
Q:这方子确实好 昨天做了一轮 我技术不行用手揉的没有厨师那些 只能大概大概做而已 因为是做给孩子吃糖减到15g盐2g 烤出来模具的高度 吃着口感很不错一下毕竟没有到拓展阶段最好的状态 算是很可以了
A:谢谢妹妹反馈，真开心
Q:请问第四点关于吐司的个头如果相同重量的面团发到九分十分满会不会发过了
A:在温度跟时间都没有过的情况下一般不会发过。比如我一般二发一百分钟左右，如果超过这个时间，强行继续发，最终可能会发过。而且二发温度不要太高，38度左右。
Q:老师你一发和二发都是放在烤箱里吗？多少温度，里面放杯水吗？
A:一发大部分时候室温，冬天放烤箱加热水。二发每次都防烤箱加热水，冬天需要中途换几次水
Q:老师您好，我用的厨师机也是KA的，总觉的手套模揉的不太到位，又怕揉时间长了断膜。请教老师，你刚开始用几档，多长时间，出粗摸后，放黄油再用几档，揉多长时间，谢谢！
A:我以前用5qt的会慢很多，大水量的也不友好，有时候结果不大好。8qt的会快，尤其是经过水合的面团，低速两分钟就出厚膜，加入黄油后，基本2档位主，中途4档两分钟左右，总共十分钟左右会出薄膜。但是不同方子也会有差异。尤其有些方子水大比较黏，中途需要刮缸，时间也会久一些
Q:老师，请问我这个方子做成一发吐司可以嘛
A:嗯，可以试试的
Q:要是做两个吐司，配方乘以2就行了嘛？老面需要增加为80克吗？
A:对，做两个乘以2
Q:请问你的烤箱是用风炉烤的吗？没有上下火温差
A:我的烤箱很老土，没有上下火没有风炉，只有一个温度。 是的要下火高，我这种情况只能自己调整，放中下层烤，让下部受热，然后上面盖锡纸这样子。 我没有用过，完全没概念
Q:怎么确认要不要多加牛奶呢？
A:这个就是要多做几次以后会看面团是不是液体量够了不用再加了
Q:博主烤面包你也用北鼎吗
A:我用的是博世嵌入式
Q:请问手揉面，发酵到八分满，但是进烤箱一直没长高，出炉不塌陷，但是没什么拉丝感。还有点苦味。求指导。
A:姐妹，我没有试过手揉，可能说的不是很对，我在想是不是手揉没有揉到位，面团没有达到完全扩展阶段,所以不容易继续长高。手揉确实不容易的。 比例没有问题。除了苦有没有酸味？气孔大不大？ 那应该不是二发过度，无解
Q:烤的时候要盖盖子吗
A:这种山形的不盖
Q:你好，请问用的啥牌子模具呢
A:我用的是三能450克金波纹的
Q:老面换成中种面团可以吗，如果一个配方中，要加中种面团，配方其他材料比例要改吗，要的话是怎么改
A:这个配方没有老面就不放了。中种的话要算过，具体参考100%中种，70%中种的北海道吐司方子。
Q:想请教一下，我烤的吐丝表皮是脆的不是软的是怎么回事？
A:可能火候过了一点点，试试减两分钟，早点盖锡纸 那就减时间试试，或者降15摄氏度。慢慢摸索一下 我两个烤箱也是有差异。加盖的，小烤箱175度，26分钟左右。大烤箱190度，35分钟左右。 165会有点低，试试180，或者190。如果一开始是190,烤十分钟后降到180也是可以的，多试试摸索一下。
Q:中种面团拌好成面团后能看见酵母
A:揉揉，再揉揉

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