Trying new flours and slightly different methods to see how they will affect the softness of the milky white bread, this is the softest yet, and possibly as soft as I want to get. The crust is very thin light and soft, so would make excellent rolls.
Basic recipe is the same as the Milky Loaf here.. but I used 250g Strong flour, 200g 00 flour, and 50g potato flour (farine). Liquid was 350ml of finger hot water with 4 HEAPED tbs of milk powder and 60g butter.
Mixing was slightly different in that I folded rather than kneaded. So autolysed for 50 mins (cos I forgot it again..) then 2 lots of folding at 20 min intervals. Tightly shaped into ovals, and put side by side on a baking tray for 40 mins. Baked for 20 mins at Mk 7, reducing to 20 mins at Mk4.
The extra milk powder and butter together with the small amount of potato flour make a tight soft crumb ideal for sandwiches. It has a high level of natural sugars, so toasts quickly. A bread that is easy to eat for small children I would think.
That bread looks amazing Lynne. Milk loaf is one of my favourites and is a regular bake here. I will try your version ASAP.
Twitter: josordoni
replied:
thank you Georgina, I have been searching for a really soft loaf for so long. My OH always said my bread was horrible. No, it just wasn’t like baker’s bread. He happily eats this, so I think my search is done
You are clever Lynne! And they look soo tempting
) Vxx
Twitter: josordoni
replied:
Thank you Veronica! They are good and light, and don’t seem to be staling very quickly either… I shall try making into rolls as well next time I think..