Milk Bread Loaf

METHOD

1. Cut the 145g butter into 1/2-1" sized pieces, refrigerate. The butter should be cold when ready to use.

2. Scale together the vinegar and water. Scale together the flours, sugar, salt and yeast.

3. Scale the soy milk into the water/vinegar mixture and pour into the mixer bowl. Add the dry ingredients and the 60g of butter.

4. Mix on speed 1 for one minute. Mix on speed 2 for 3 minutes. Scrape the bowl and dough hook. The dough should have some gluten development, but doesn’t need to be windowpane.

5. Add the 145g cold butter, mix on speed 2 for 8 minutes. Scraping the bowl halfway through.

6. Scrape again, and do a final 4 minutes of mixing. The dough should be well developed, the butter fully incorporated in, and have the temperature between 73°F-76°F.

7. Spray a half-sheet, do a few slap-and-folds on the tray. Wrap with plastic wrap and refrigerate overnight.

SHAPING

• On a lightly floured surface, divide the dough into two pieces at 700g each and flatten slightly.

• Cover loosely with plastic wrap, let rest one hour.

• Using your hands, shape each piece into an 11"x 8" rectangle, with the shoter side perpendicular to you. Roll into a log, and place into a greased 4.5" x 8.5" x 11.5" pan.

PROOF

• Proof the loaves at 80°F for 2 hours 10 minutes.

BAKE

• 350°F low fan · 40 minutes · The Internal Temperature should be 210°F-212°F

• Let cool for five minutes, then invert onto a wire rack to cool completely.

NOTES

• Bake times and temperatures are a suggestion