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Condensed Milk Hokkaido Loaf ❤️ Tall & Proud ❤️ Strong Oven Spring
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爱做面包的太阳花
爱做面包的太阳花
Sep 12, 2021
中文
ToastDirect

Condensed Milk Hokkaido Loaf ❤️ Tall & Proud ❤️ Strong Oven Spring

炼乳北海道吐司❤️大高个❤️爆发力强

Oven Temp
—
Bake Time
22 min
Batch Yield
2 450g loaves

🍞 Formula & Measurements

  • •Bread flour 500g
  • •Egg 1 (around 55g)
  • •Salt 6g
  • •Sugar 40g
  • •Milk powder 15g
  • •Sweetened condensed milk 50g
  • •Heavy whipping cream 50g
  • •Cold milk 280g (adjust as needed; hold back about 10% and add gradually)
  • •Instant dry yeast 5g
  • •Room-temperature softened butter 45g

🍞 Ingredients: Makes two 450g Pullman loaves

Bread flour 500g, 1 egg (around 55g), salt 6g, sugar 40g, milk powder 15g, sweetened condensed milk 50g, heavy whipping cream 50g, cold milk 280g (adjust as needed; hold back about 10% and add gradually as needed), instant dry yeast 5g, room-temperature softened butter 45g.

🍞 Method: Direct method. Refer to my previous direct-method posts for detailed steps.

🌼 Bake at 190°C. After 9 minutes, tent with foil, lower the temperature to 180°C, and bake for another 22 minutes or so.

🌼 I used Bob's Red Mill bread flour.

🌼 The pans are Sanneng corrugated golden Pullman pans. If you use low-sugar Pullman pans, lower the oven temperature and shorten the baking time based on your usual experience.

🌼 My oven is a Bosch built-in oven.

🌼 For the second proof, I put a bowl of hot water in the oven to create the required warmth and humidity, as shown in Photo 2.

🌼 For bakers in warmer climates, you can use the autolyse method: mix just the flour and liquid into a rough dough, cover, and chill in the fridge for 30 minutes. Take it out, add all remaining ingredients except the butter, mix until a thick membrane forms, then add the butter and mix to the full windowpane stage.

#WaysToBakePullmanLoaves

#BreadLover

#MyDailyBaking

💡 Baker's Q&A & Troubleshooting (19)

Distilled from Author's Notes
Q:Why did my loaf shrink a bit after baking so it's not as full as after the second proof?
A:Do you mean it ended up shorter after baking than after the second proof? How full was the pan when you started baking? Today I proofed mine to 80% full in the pan, and it rose well above the rim in the oven.
Q:I bought Bob's Red Mill bread flour and tested it on three bakes: a nut soft European bread that spread flat even with reduced water, garlic cream cheese rolls that lost their usual softness by day two, and your loaf recipe where I had to add so much extra flour just to bring the dough together. I'm ready to give up on this flour.
A:Oh no, how did that happen? I feel so bad!
Q:Can regular bread flour be used for Pullman loaves?
A:Check the protein content on the bag. If it's supermarket bread flour, pick one with higher protein, ideally 13% or above.
Q:About how many minutes should I deduct for a low-sugar Pullman pan? This is my first time baking a loaf and I have no experience with pans.
A:You can check what timing other bakers use, since ovens vary too. People reduce anywhere from 5 to 10 minutes. I don't have a 450g low-sugar pan, but on my other sizes I deduct about 7-8 minutes.
Q:Could you post more single-loaf recipes? Baking two loaves at once is hard to finish.
A:Just halve all the ingredients for a single loaf. I can't finish two loaves right away either. Check my post on storing bread: I slice and freeze portions in airtight bags, and once thawed and warmed up, they taste almost freshly baked.
Q:How do I scale the recipe down for one loaf?
A:Cut every ingredient in half.
Q:Does mine count as a success?
A:Yes! It's just baked a tiny bit dark. One minute less would probably be even better, though I bet the crust smells amazing right now.
Q:Do you bake with top and bottom heat only, or do you turn on the convection fan?
A:The convection fan in my new oven blows from one side, and when I tried it, the loaf leaned sideways. So I leave the fan off. Go with what works in your oven and adjust temperature and time for how your oven runs. With the fan on in mine, baking takes several minutes less.
Q:I baked one in a low-sugar pan and one in a regular corrugated pan. Since I only had 250ml of milk, I added 22g of ice water. The second proof was a bit slow. The corrugated pan shrank slightly, while the low-sugar pan turned out great. Personally I still prefer your fresh milk loaf from last time, which had a higher success rate and was less sweet!
A:Got it, thank you so much for sharing your feedback!
Q:I would like to ask if I should just use the top and bottom heating elements when roasting, or should I turn on the hot air?
A:My new oven has hot air on one side. I tried turning on the hot air, but the toast would lean to one side. So I didn't turn it on. See how you usually bake, and you need to adjust the temperature and time according to the oven's temperament. If I turn on the hot air in mine, the baking time shortens by several minutes.
Q:Can milk be used if there is no cream?
A:Okay, but reduce the amount, as cream has a lower water content than milk.
Q:Where can I buy San Neng's toast mold in North America?
A:I am 🍑 bought and sent over
Q:What is the reason that the bread does not have such a rich milky aroma?
A:The milky aroma mainly comes from milk powder and condensed milk; try adding a bit more milk powder.
Q:What kind of flour are you using? If it's camellia, do you need to increase the water volume?
A:I use Bob's Red Mill. The amount of liquid can be adjusted according to the situation.
Q:Teacher, please provide an extra toast recipe, it's hard to finish two at once.
A:Halving the ingredients makes one loaf of bread. Even if I make two, I can't finish them all at once. Refer to my bread storage notes; I always store them in separate portions. After taking them out and warming them up, they are almost indistinguishable from freshly baked.
Q:Can bread flour be used to make toast?
A:Check the protein content of the bread flour. If it's bought from a regular supermarket, the protein content should be higher, preferably above 13%. Try, the dough needs to develop a gluten membrane.
Q:Which brand of bread flour should I use?
A:Bob's Moulin Rouge
Q:Why did it shrink a bit after baking? It's not as full as it was when it was first proofed.
A:Does it mean that it is shorter after baking than after the second fermentation? How full did my sister bake after the second fermentation? I baked to eight-tenths full today after the second fermentation, and it came out much higher than the mold after baking. Don't know how the organization inside is, if it's relatively rough and not delicate, then this retraction should be caused by excessive second firing. I also want to ask, is it that the sister's baked result from this recipe is smaller than the second rise, or does she encounter this issue when making toast normally? I'm just curious because my recipe was posted only a few hours ago and the sister already finished it, quite fast indeed Sometimes the dough hasn't been kneaded to the fully extended stage, or the protein content of the flour is not high enough, and when the second fermentation reaches eight or nine-tenths full, it has already over-proofed. If you're unsure if this is the reason, you can check the internal structure; over-proofed dough will result in bread with a coarse texture, and there will be more crumbs when slicing. I'm not familiar with domestic flour, search for other sisters' flour notes instead.
Q:How do you reduce the quantity of a recipe?
A:Each ingredient is halved Use half.

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