爱做面包的太阳花
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Wheaty Fresh Cream Loaf | Old Dough | Whole Wheat | Heavy Cream | Condensed Milk
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爱做面包的太阳花
爱做面包的太阳花
Sep 30, 2021
中文
ToastOld DoughDirect

Wheaty Fresh Cream Loaf | Old Dough | Whole Wheat | Heavy Cream | Condensed Milk

麦香鲜奶油吐司|老面|全麦|鲜奶油|炼乳

Oven Temp
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Bake Time
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Batch Yield
2 450g loaves

🍞 Formula & Measurements

  • •Bread flour 440g (Bob's Red Mill)
  • •Fine whole wheat flour 40g (Bob's Red Mill)
  • •Sweetened condensed milk 70g
  • •Egg 1 (around 55g)
  • •Sugar 20g
  • •Salt 6g
  • •Heavy whipping cream 90g
  • •Milk 150g
  • •Ice water 45-60g (adjust as needed)
  • •Instant dry yeast 5g
  • •Room-temperature softened butter 20g (reduced since the recipe uses a lot of heavy whipping cream)

🌼 This loaf uses about 10% whole wheat flour along with generous amounts of heavy whipping cream and sweetened condensed milk. The blend of nutty wheat and rich dairy gives the bread a wonderful aroma. Adding old dough (pâte fermentée) boosts oven spring and improves the crumb structure. Even with the whole wheat, the texture stays very fine and tender. I bake this recipe often. The last photo is from two days ago when I accidentally dropped the loaf on the floor right out of the oven. Total baking fail 😂😂.

🍞 Ingredients: Makes two 450g Pullman loaves (halve all ingredients to make one loaf)

🌼 Old dough (pâte fermentée) 80-90g (see Photo 5 for how to make old dough, or use a piece of dough saved from your previous bake. I did the latter by making a little extra dough two days ago and saving a portion as old dough).

🌼 Bread flour 440g (Bob's Red Mill)

🌼 Fine whole wheat flour 40g (Bob's Red Mill)

🌼 Sweetened condensed milk 70g

🌼 Egg 1 (around 55g)

🌼 Sugar 20g

🌼 Salt 6g

🌼 Heavy whipping cream 90g

🌼 Milk 150g

🌼 Ice water 45-60g (adjust as needed)

🌼 Instant dry yeast 5g

🌼 Room-temperature softened butter 20g (reduced since the recipe already uses a lot of heavy whipping cream)

🍞 Method

Use the direct method, following the same steps as my other direct-method Pullman loaves.

#WaysToBakePullmanLoaves

#Baking

💡 Baker's Q&A & Troubleshooting (6)

Distilled from Author's Notes
Q:Isn't all flour from this brand whole wheat? Can 100% whole wheat develop gluten without white flour?
A:440g is bread flour, and only 40g is whole wheat flour. This brand makes many different types of flour.
Q:Do you have a stand mixer recommendation for home bread baking?
A:Check my earlier posts for a note I wrote on stand mixers, though I have only used two models from the same brand.
Q:Isn't 150g of milk plus 45g of ice water too much liquid?
A:It's not too much. 150g of milk equals about 135g of water, plus 45g of water, which is only about 180g of water in total.
Q:Your bread flour and whole wheat flour already add up to 480g, plus 100g of flour in the old dough, making 580g of flour in total. Doesn't that mean each loaf uses 290g of flour?
A:The old dough doesn't have 100g of flour. It has around 50g of flour.
Q:For a direct-method loaf, does the total flour weight per pan include the flour inside the old dough?
A:Yes. A 450g Pullman loaf pan usually takes 250-270g of total flour, with 250g being the most common. For 100% whole wheat loaves, I sometimes use up to 300g.
Q:Is the 80-90g of old dough for one loaf or two loaves?
A:This recipe makes two loaves. Adding a little extra old dough is fine too, just bake slightly longer if the total dough weight is larger.

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