Classic White Loaf ❤️ Formula by Teacher Ai He Ziyou

I have baked classic white loaves countless times over the years. The flavor is clean and versatile, making it great for toast or sandwiches. I used Teacher Ai He Ziyou's formula here and highly recommend it.

🍞Ingredients: (Makes one 450g Pullman loaf)

Bread flour 280g, instant dry yeast 3g, sugar 17g, salt 5g, milk powder 11g, water 174g (my flour is quite dry, so I used 195g of ice water), unsalted butter 17g.

🍞Instructions: Refer to Photo 4. The original recipe shapes it into a two-peak loaf; I shaped mine into three peaks, depending on what you prefer.

❤️Baker's Notes:

I was a bit careless today and let the dough temperature get too warm, so I wasn't completely satisfied with the crumb. Here are the key steps to keep your dough temperature under control:

1. Chill the flour, water, mixer bowl, and dough hook in the fridge the night before.

2. The next day, mix all ingredients except the butter into a rough dough, then chill it in the fridge for 30 minutes.

3. After 30 minutes, take it out and mix briefly until it reaches the thick membrane stage. Add the softened butter and mix to the full windowpane stage until smooth, tight, and elastic.

4. Strap an ice pack around the mixer bowl if you have one.

5. Turn on the air conditioning if your kitchen is warm.