🍞 белый хлеб рецепт / Rich & Moist White bread Recipe / Pullman Loaf / Crust is super soft

Hello, I'm baker Ducook.
This White bread crust is soft, moist, and fragrant, so it's the pullman loaf that I make the most often. While testing in various ways, I made a recipe that can make bakery-quality bread at home. I'll show you both Knead(by hand) and stand mixer dough in detail.
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The rich white bread has honey in it, and it has a deep fermentation scent and sweet flavor, so the smell is fantastic. And compared to regular loaf bread, the moisture content is very high, so kneading(by hand) takes a long time. It tastes much better as you put a lot of effort into it! 😅
It would be best if you made it while checking the size and condition of fermentation because fermentation changes depending on the environment in which you work. Compared to the machine-made dough, hand kneads dough will take a little longer to ferment. Once you taste it, it will be your favorite bread. 🙂
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🍞 INGREDIENTS 🍞

[ TIN 17*12.5*12.5(h)cm ]

Bread Flour 320 g
Sugar 24g
Salt 6g
Dry Yeast 5g
Water 60g
Milk 190g
Honey 24g
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Unsalted Butter 24g (Room temperature)
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🍞 INGREDIENT'S BRANDS 🍞

01. Bread Flour : Baeksul Artisan Breas Flour (B&C Market)
02. Salt : Fleur de Sel_Le Paludier de Guérande (MarketKurly)
03. Dry yeast : Saf Semi-dry yeast (B&C Market)
04. Butter : Elle & Vire Gourmet Butter (B&C Market)
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🍞 PROCESS 🍞

[Knead dough in hands]
Kneading time approximately 20 minutes
The fermentation condition depends on the indoor temperature or humidity, so check by size and shape.
Knead dough in hands may take a little longer to ferment than machine dough.

01. Add Bread flour, sugar, salt, dry yeast, water, milk, and honey and mix.
02. Move to the work table and knead with your hands. (About 5 minutes)
03. Smash the dough on the table and fold. (Soften elastic dough _ about 5 minutes)
04. When the dough becomes one lump, add butter and mix.
05. When all the butter is mixed, smash the dough on the table and fold again. (About 5 minutes)
06. Finish when the dough is elastic and stretches smoothly.
** If you extend the dough, you can see a thin layer that shows your fingers **
07. After making into a ball, transfer to a bowl and wrap. (Dough temperature around 25°C)
08. [1st. Fermentation] Ferment at room temperature (25°C-27°C) for about 90 minutes (until more than doubled)

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[ Stand Mixer dough]
Mixing time approximately 13 minutes
The fermentation condition depends on the indoor temperature or humidity, so check by size and shape.

01. Put bread flour, sugar, salt, dry yeast, water, milk, and honey in a mixing bowl.
02. Mix at low speed for 3 minutes.
03. Mix at medium speed for another 6 minutes.
04. Add butter at room temperature.
05. Mix butter at low speed for 1 minute.
06. Mix at medium speed for 2-3 more minutes and finish.
*** If you hold the dough on your hands, it will stretch smoothly with elastic. (If you pull and stretch the dough, it looks thin enough to show your fingers / Overfermented dough stretches like cheese.
) ***
07. Transfer to a bowl and wrap. (Dough temperature around 25°C)
08. [1st. Fermentation] Ferment at room temperature (25°C-27°C) for about 90 minutes (until more than doubled)

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09. Split the two pieces, make them into a ball, cover them with plastic vinyl. Have a bench time of 20 minutes.
10. Roll the dough to remove air bubbles, fold it, cover it with plastic vinyl. Take a rest for 10-minute. (Stabilizes dough and makes bread texture evenly)
11. Roll the dough.
12. Put two doughs in a mold at the same time, cover them with plastic wrap, and ferment them up to 1cm below the bread tin.
13. Cover the lid. Take a rest for 10-minutes to swell to the end of the tin case.
14. Bake at 170°C for 30 minutes. (190°C Preheating / Unox Oven)
15. Shock, and remove from tin immediately. Cool down on a cooling rack.
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안녕하세요. 제빵사 듀쿡입니다.
부드럽고 보들보들한 껍질에 촉촉하고 쫄깃한 속살, 그리고 향긋한 풍미까지 너무나 맛있는 생식빵입니다. 집에서도 베이커리 퀄리티의 생식빵을 만들 수 있는 레시피를 정리했어요. 손반죽과 기계반죽 두가지 방법 모두 상세하게 보여드리겠습니다.
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생식빵에는 꿀이 들어가서 깊은 발효향에 달큰한 풍미까지 더해져 향기가 진동합니다. 😅

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🍞 재료 🍞
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[ TIN 17*12.5*12.5(h)cm ]

강력분 320g
설탕 24g
소금 6g
드라이 이스트 5g
물 60g (여름_ 차갑게/겨울_ 실온)
우유 190g (여름_ 차갑게/겨울_ 실온)
꿀 24g
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무염버터 24g (실온)
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(Wish I Could - Victor Lundberg )

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