Good Morning Milk Loaf
(No-kneaded Overnight Milk Loaf) Let’s make the dough (evening process : about 30-45mins)
📫 There are two ways, so please watch till the end Combine of water and milk.
At this time, don't pour all the water and leave about 15g. (Because the amount of water required varies according to the environment) Microwave for about 35secs Check it's warm enough
(Adjust the temperature of the dough with a warm liquid) Pour into the bowl Sprinkle instant dry yeast Shake it slightly to mix it up a bit Sugar Salt Add the melted butter prepared before
(Be careful not too hot) Also add bread flour Mix it like a millstone as much as possible with this amount of liquid I need more water, so I'll add the remaining water. The amount of moisture required may vary depending on the environment.
Add water little by little to adjust it. Mix until the flour is no longer visible and there are no lumps. It's okay if it's like this now
(📌 Be sure it’s not too thick) Coat the dough surface with a little oil This makes it easier to handle and not sticky later Cover it with a cotton cloth (wetted with warm water) or cling wrap. Ferment for 8mins. 8 mins have passed.
I'm going to do the first folding. Stretch the dough to overlap it.
Rotate the bowl and fold it in '4 directions' of east, west, north, and south. Extend and overlap, extend and overlap 💡 Note! Don’t remove the gas. Don’t press the dough.
Have to feel the fluffiness of the dough. Place it with the smooth side up.
Ferment again for 10mins After 10mins, fold it again For the second folding) Pick up the dough, stretch and fold it Once again, stretch and fold it. 💡 Don't remove the gas. If you remove the gas now, it won't ferment enough. Ferment for another 8mins. 8 mins passed, and the evening process is done I'll show you gluten is formed.
After kneading the dough, spread it thinly... Can see that the gluten film like this
(Even if you can't see it, no worries! ^^) Grease the plastic food container with oil.
It will be easy to handle. (You can use similar size container) Fold the dough several times (overlapping) to remove the gas well and make it tight It's okay to hold it in your hand
(⭐If it is sticky, put flour on⭐) This way, you can do it inside the bowl.
Do it the easier way. Now, it’s done.
Look! It's so tight. Evening process for about 30mins was finished Store it in the fridge for 8 to 16 hours (stable range) Wait! I'll explain the fridge temperature. If you can set the temperature, be sure to set it to '5 ℃' for 'stable results'. (I can't help the impossible fridge😝) The lower the temperature makes the dough colder,
it takes more time to ferment in the morning. The next morning, it's raised.
(This dough is refrigerated for 12 hours) How much it's been raised varies depending on the environment In advance, I will grease the pan so that it separates well later When it's ready... Place the dough on the floured space. Remove the gas Divide it half For a good shape, I'll measure it with a scale After sprinkling the flour,
roll it out with a rolling pin to remove gas well and flatten it out ⭐Use a rolling pin to remove gas and give elasticity to make good-volume bread Even if it looks not rectangular, if you touch it with your hands,
it will be roughly rectangular shape. (I can hear the hammer sound because there is construction in front of my house~ 🤣) Turn over to the smooth side facing down After making a roughly rectangular shape, overlap by 1/3 Once more Stick it After making a sim, from top to bottom
Roll it down tightly about 12~14 times (Important📌) Because the dough loosened overnight,
have to roll it tight so that it will be a good volume Close it well one more Put it in the pan with the seam facing down. Wrap it, and I'll show you how to do final ferment it in the oven 1. Place a tray (or cup, etc.) with warm water in the oven 2. Turn the oven on to 180℃/374℉ and heat it for about 40-60 secs
(varies from oven to oven) I warm up 50secs. It’s more than usual.
(📌The dough is big, so warm it up more) 3. When the time is up, turn off the oven 4. Check the air in the oven is 'warm like hot water' by feeling ** Aim for 40℃, it's higher than usual (38℃) ** Put a pan in it and let it ferment
(I'll show you soon how much to do) Take it out when the dough rises until this much The time depends on how much cold the dough was (about 60-90mins) Now preheat the oven to 190℃/374℉ for 15mins After 15mins, you can bake it when it rises to 1cm~1.5cm above the pan
(Remove the wrap carefully) Apply a thin coat of milk to the entire surface.
It gives a shine and makes it rise well in the oven. Bake in the oven at 190℃/374℉ for about 25mins Drop it immediately after it’s baked
(prevent shrinkage) Cool it by turning it sideways
(also to prevent shrinkage) There must be a savory smell in your place This bread tastes *really *really good.
Even the crust of the bread is really delicious. There is no overfermented flavor at all, and it has only 'good flavor' to the maximum Now, I will show you one more way that how to shorten the morning process There are differences in the result, but both are delicious and very good, so please make them to your liking ^^ (Mixing and folding process are the same. After dough is done)
Divide into two pieces Hold it with the smooth side facing outward,
roll it up to make an 'oval' shape It's okay if you don't have to make it tight now ^^ Cover with a wet cloth or cling wrap and rest for 10 mins After 10 mins, when the dough becomes loose, shape it now After applying the flour, remove the gas by a hand Make it flat with a rolling pin to completely remove the gas * In this process, it’s important to remove the gas well and to make it tight * * Roll it up as tightly as possible so that it won’t overferment in fridge* Turn over with the smooth side facing out, then fold in 1/3 Roll it out with a rolling pin Make a sim and roll it down as tightly as possible about 12-14 times If it's loose, it will be overfermented in fridge Close the seams well Cover it with cling wrap, keep in the fridge for 8-16 hours (stable range) I recommend 5℃/41℉ as a fridge temperature. :) The next morning) the lower the temperature, the less swelling The colder it was, the longer time takes to ferment in the morning
( The left - 15 mins / The right - 80 mins) Ferment in the oven. Now, just proceed with the same principle as I showed you before. When the dough rises to the height of the pan, preheat the oven for 15mins After 15mins, when it is time to bake, apply milk and bake In this method, if it's short, it will be done in about 1 hour in the morning. And the flavor is just as good as the first version.
The more you chew, the more delicious the bread. The only difference is that the volume is slightly smaller, the surface is less smooth, and the texture is coarser. As much as I thought and tested a lot
I hope it will be useful for those who need it 🙏🧡
