Milky Pull-Apart Loaf | Ultra-Fine, Tender Crumb | Single-Proof Method

🌼The original formula comes from Man Xiaoman with almost no changes, except that I added an extra 23g of water. Even with that addition, the dough is still on the firm side. I highly recommend this recipe: as you can tell from the ingredient list, the finished loaf has a rich dairy aroma, and because it uses the single-proof method and is rolled out long and coiled with extra turns during shaping, the crumb structure is remarkably fine and tender 👍.

🍞Ingredients: Makes two 450g Pullman loaf pans (halve the recipe for one loaf)

Bread flour 540g, egg 110g, sugar 60g, sweetened condensed milk 60g, heavy whipping cream 70g, milk 170g, milk powder 50g, instant dry yeast 6g, salt 6g, butter 40g, water 23g (this water is not in the original recipe; hold it back and add as needed).

🍞Method:

1️⃣Place all ingredients except the butter into the mixer bowl (hold back the 23g water at first and add as needed). Mix and knead until the dough reaches the thick membrane stage (medium gluten development), then add the butter and continue kneading to the full windowpane stage (thin, translucent membrane).

2️⃣Divide the dough directly into 6 equal pieces, roll each out long, coil it up, and place into two 450g Pullman loaf pans.

3️⃣Proof in a warm, humid spot until the pans are 70% full.

4️⃣Bake in a conventional deck/home oven at 180°C for about 40 minutes.

🌼Baker's Notes:

1. Adjust the baking temperature and time according to how your oven runs. This formula uses 270g of flour per loaf pan, so it needs a few more minutes in the oven than a standard 250g flour loaf.

2. Conventional top-and-bottom heat ovens and convection fan ovens bake differently. A convection oven needs a lower temperature and shorter baking time.

3. The dough feels relatively firm and dry, which is completely normal and is one of the reasons the crumb structure turns out so fine and dense.

4. Do not over-proof a lidded Pullman loaf; proofing to 70% full in the pan is ready to bake.

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