When I saw my gym friend J baked these Butter and Milk loaves using poolish. It reminded me of this Wholemeal Country Loaf that I baked before. That bread also uses poolish method and it was a good loaf. So I got interested for this Butter and Milk loaf because I think the texture will be soft.
Since these days, I cannot do my household chores early on the morning as my family members are still in their dreamland, then I have time to make bread instead.
Findings: The dough is relatively easy to handle. The only setback, I couldn't know gauge the weight for my tins. Nevertheless, both loaves turned out well.
Just like the idea of incorporate wholemeal into our diet.
Adapted
What you need:Yield: 2 loavesPoolish
300g bread flour
200g milk
100g watera 2 fingers pinch of yeast
Mix the above until even & set aside to ferment for about 7-8 hrs or until it’s all bubbly.
Main Dough
300g bread flour50g whole wheat flour⅛ tsp yeast
40g milk
1½ tsp salt50g sugar
120g unsalted butter
1 large egg (A)Method:
Put all the ingredients in a mixing bowl and roughly mix until combined.
Add in the polish mix and mix until they are roughly combined.
Knead, using stand mixer, until window pane stage, about 18 to 20 minutes.
Divide the dough into 2 equal halves and shape.
Place in bread pans (8.5x4.5x4.5”) & proof until 1/2" above the rim. Will take a few hours.
Bake at 190°C, on the 2nd level from the bottom for 20 minutes. Move to the bottom level and bake for 20 minutes. Place a foil over at the last 10 minutes.
Enjoy!
