How to Make Delicious Polish Milk-Flavor Tear-Apart Bread?

What is the key technique in making Polish Milk-Flavor Tear-Apart Bread? – The key technique is the windowpane test during kneading, ensuring the dough is well developed.

Polish Milk-Flavor Tear-Apart Bread

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Notes

Ingredients:

• High-gluten flour: 310g
• Egg liquid: 75g
• Milk: 105g
• Sugar: 55g
• Salt: 3g
• Milk powder: 20g
• Yeast: 3g
• Butter: 27g
• Polish starter (from a previous recipe)
• Honey water (for brushing)

Instructions:

1. Mix high-gluten flour, egg liquid, milk, sugar, salt, milk powder, and yeast. Knead until combined.
2. Use the windowpane method to knead the dough: 5 minutes on speed 3, 5 minutes on speed 6, add butter and knead 5 minutes on speed 3, 5 minutes on speed 6, and 30 seconds on speed 8.
3. Round the dough and let it ferment.
4. Check the fermentation by pressing with a floured finger - the dough should not spring back.
5. After proper fermentation (dough doubles in size), brush with egg wash.
6. Preheat the oven to 170°C for 10 minutes.
7. Bake until golden brown and fragrant.
8. Cool the bread before serving.

Nutrition:

• Calories: Varies depending on serving size
• Rich in carbohydrates and proteins
• Contains dairy and gluten