20160513 Pain Au Lait
French style milk loaf... If you prefer milk bread that's less fluffy, this one is for you.
French style milk bread. Chess table painted by my kids...
This milk loaf has more bite than the Japanese ones. If you prefer milk bread that's not fluffy, this one is for you.
74% hydration baguette dough....
Lebanese Roasted Tomato Soup - ran out of fresh basil, garnished with cilantro instead. It feels wonderful when I see my family enjoying my bread and soup...
Coral bells...
Going through the usual marathon bulk ferment - 5 days this time
0% pre-ferment, liquid 100% yeast water
70% bread flour, 30% cake flour, egg yolk 5%, yeast water 65%, butter 8%, salt 2%, sugar 8%, milk powder 16%
Using my new tool in shaping...
Applying egg wash...
Scoring BEFORE the final proof...
My oven is being used, so proving in the proofer my husband built me years ago. Having used it mostly for making yogurt these days...
Looks kinda spooky and smells stinky, 
especially when it heats up, all because of the dairy spilled before. No matter what I do, still can't get rid of that smell
Covering with a rainbow blanket for additional insulation...
SteveB's ingenious design using a reptile thermostat...
Done proving...
The 15 minutes following loading is "ShowTime". I'd turn off all the lights in the kitchen and sit in front of the oven to stare at the dough
, "nervously" waiting for that oven spring...
Preheat oven @425F; dough weight about 1200g, bake @365F x about 60 min, first 15 minutes w/ steam
Comments
First time to see this more rustic style of milk bread, the scoring is so beautiful. Does the 5 day bulk ferment affected the taste? I envy the crumb of your baguette dough. Are you the one playing the piano?
If you're referring to the negative impact on the flavors, none. It does not have the slightest hint of tanginess. It tastes as good as a milk loaf can be - mellow, lightly sweet with alluring aroma that makes your soul want to follow....
Japanese Milk bread made with YW too. This one sure doesn't have that shreddable crumb texture but I bet it isn't as sweet either. Very nicely done indeed. Love the flowers! Amazing how YW stays sweet with no sour at all too - no LAB in there anywhere!
I love this time of year - the time to convert the AYW to Cherry! Which I did right after I made a bread where the whole dough liquid was AYW - first time in a long time - but I did put 10 g of SD in the dough at that time too:-) I prefer bread that isn't too sweet! Baked it in t he Mini Oven for the first time this summer too.
When do we get to hear you playing the piano on your bread blog post in the background?
Happy Baking Yippeee!
I did surprise you before, didn't I?
I'm curious if you've noticed any difference in flavor, timing of the procedures etc. when different type of yeast water is used. I'd like to explore other YW but I just don't have the time.
My bread can be done within a day if one's schedule allows. In that case, the chances of developing tang are even more unlikely.
Thanks for stopping by...
Happy Baking DBM