Rich Heavy Cream Loaf | Direct Method | Deep Milky Aroma

🌸I used a generous amount of heavy whipping cream along with plenty of butter in this loaf, and the flavor turned out exactly how I wanted.

🌸I did not make this just to use up leftover whipping cream; I simply craved a deeply milky, pillowy-soft loaf. Now that the weather is cold, we need a little extra comfort to keep warm. That is my excuse for indulging anyway ☺️. Weight loss can wait until spring 🤣.

🍞Ingredients: Makes two 450g Pullman loaf pans (halve all ingredients for one loaf).

Bread flour 500g, egg 100g, salt 3g, heavy whipping cream 110g, milk powder 20g, milk 200g, sugar 60g, instant dry yeast 6g, softened room-temperature butter 50g.

🍞Method:

1️⃣Place all ingredients except the butter into the stand mixer bowl and mix until the dough reaches the thick membrane stage (medium gluten development). Add the softened butter and mix on low speed until fully incorporated into the dough, then switch to medium speed and finish on low speed until the dough reaches the full windowpane stage (thin, translucent membrane).

2️⃣Shape the dough into a tight ball, cover, and let it complete the first proof (bulk fermentation) in a warm place until doubled in size. Dip a finger in flour and poke the center of the dough; if the indentation holds without springing back, the first proof is done.

3️⃣Turn the dough out, gently degas to release large air bubbles, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for 15 minutes.

4️⃣Roll out, coil, and place into the loaf pans. Proof in a warm, humid place until the pans are 80% full.

5️⃣Bake on the bottom rack at 180°C for 30 minutes, tenting with aluminum foil halfway through once browned.

❤️Baker's Notes:

1. Adjust the milk quantity slightly depending on the water absorption of your flour.

2. Adjust the baking temperature and time according to how your oven runs.

🌼I used Bob's Red Mill bread flour and baked in my Breville oven. Room temperature today was 13°C; the first proof took 80 minutes and the second proof took 100 minutes, for your reference.

#WaysToBakeLoafBread