Super Soft Milk Toast
This toast is mildly sweet and tastes great on its own—soft and fluffy. Of course, the sweetness level may vary depending on the honey you use. A reminder to everyone: be precise when measuring ingredients like salt and yeast. Please read the tips at the end of the text before starting.
Ingredients
Steps
Combine all the ingredients except for 'butter' in the dough ingredients, and place them in the mixing bowl of an m6 stand mixer. Set the timer for 12 minutes. Mix on low speed at level 1 or 2 for half a minute. After there is no dry powder, increase to level 6-7 for dough mixing. Below is the state of the dough after about 3 minutes of mixing—it is normal to be sticky at this point, so don't worry, just continue. PS: Beginners should reserve some milk for adjustment. Stand mixers are not very good at handling dough with high water content, so you can add the liquid gradually while mixing.
After about 6 minutes, as shown below, as mixing continues the dough becomes less sticky. At this point, add the softened butter and knead it in at level 3 for about 1-2 minutes.
As the butter is incorporated into the dough, it will gradually stop sticking to the bowl, and the gluten will begin to form.
Switch to levels 5-6 and continue kneading until the dough reaches full gluten development.
The dough should achieve a stage where you can stretch it into a transparent, elastic thin film.
Remove the dough and shape it into a smooth ball. The dough temperature should be around 26°C. Place it in a container, cover, and let it rise in a 25-28°C environment for 60 minutes for basic fermentation.
Ferment until it has doubled 2.5 times in size.
Take out the dough and divide it into portions of 250g each.
Shape into balls and rest in a 28°C, 80% humidity environment for 20 minutes.
Take a relaxed dough portion and roll it out as shown. Gently tap the edges to release air bubbles.
Flip it over and roll it up from top to bottom.
Finish all portions similarly and rest them in a 28°C, 80% humidity environment for another 10 minutes. Then roll them out into long strips again.
Flip it over and roll it up from top to bottom again.
Place two rolled portions together into each toast box.
Let it ferment in a 32°C, 80% humidity environment until 90% full. The surface should slowly bounce back when lightly pressed with a finger.
Place in the bottom layer of a preheated i7 oven at 150°C (upper) and 180-190°C (lower) for approximately 32 minutes. For convection ovens, use about 165°C for 25 minutes. For other oven models, refer to your typical baking temperatures and times.
Tap the pan to release the loaf. Remove from the mold.