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PAIN AU LAIT

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Ingredients

  •  103.2 g Water (to rehydrate WHOLE Yumgo)

  •  16.8 g Yumgo WHOLE Powder

  •  300 g of T65 flour

  •  300 g of T45 flour

  •  66 g of Sugar

  •  15g Salt

  • 18 g Fresh yeast

  • 300g Semi-skimmed milk

  • 150 g Butter or margarine

Process

  1. Rehydrate Yumgo Whole Powder with water. 

  2. Add the remaining ingredients : flours, sugar, salt, yeast and milk 

  3. Mix on medium speed until the gluten can pass a window pane test. 

  4. Add the cold butter in two parts and continue mixing until the gluten can pass a window pane test. 

  5. Chill the dough overnight. 

  6. Shape the dough and proof for 1.5-2 hours at 26°C.

Cooking: 

  1. Individual Milk Breads: Bake for 10 minutes at 180°C. 

  2. 400g loaves baked in a mold: Bake for 45 minutes at 160°C. 

  3. Allow the bread to cool completely on a rack.

DOWNLOAD THE RECIPE

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