(no-knead milk bread)무반죽으로 보들보들한 우유식빵 만들기/no-knead milk loaf bread/sandwich bread/柔らかい牛乳食パン

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix 200ml of room temperature milk, 1 room temperature egg (55g), 40g of sugar, 7g of salt, and 6g of instant dry yeast until dissolved.

Pour the liquid mixture into 350g of bread flour.

Mix roughly with chopsticks, then add 45g of melted butter and mix until the butter is absorbed into the dough.

Cover the dough to prevent it from drying out and let it rise for 20 minutes (at room temperature 27-28°C).

Stretch and fold the dough 10 times.

Let it rise again for 20 minutes.

After 20 minutes, stretch and fold the dough 10 times again.

Let it rise for another 30 minutes.

After 30 minutes, remove the gas from the dough and divide it into 4 pieces.

Shape the divided dough into rounds and let it rest for 15 minutes for intermediate fermentation.

After intermediate fermentation, remove the gas and shape the dough into a loaf shape.

Place in a pan and let it rise until it reaches the same height as the pan for the second fermentation.

Brush the top with milk and bake in a preheated oven at 160°C for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens