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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Mix 100g bread flour, 100g water, and 0.3g instant yeast evenly. Ferment at room temperature for 3 to 4 hours, or ferment at room temperature for 2 hours then refrigerate for 8 to 12 hours.
Watch out
Yeast quantity is extremely small
accurate micro-scale measurement is required, otherwise under-fermentation will affect gluten strength
Add 710g bread flour, 100g sugar, 11g sea salt, 11g instant yeast, all poolish, 140g whole milk, 115g whipping cream, 71g condensed milk, and 250g cold water into the mixer bowl. Mix on low speed for 3 minutes, then medium speed for 6 minutes until an initial windowpane membrane forms.
Watch out
Place salt and yeast separately when adding, otherwise salt will directly contact the yeast and reduce its activity.
Add 57g unsalted butter, mix on low speed for 3 minutes until butter is fully absorbed, then switch to medium speed for 5 to 6 minutes until the dough is fully developed and can easily stretch into a thin windowpane membrane.
Watch out
Butter must be added after the initial gluten structure forms
adding it too early coats flour particles and prevents gluten development
Round the kneaded dough and place in a greased glass bowl. Place a baking pan and water tray at the bottom of the oven with a damp towel for humidity, place the dough inside, and set oven bottom heat to 35°C to ferment for about 1 hour until doubled in size.
local_fire_departmentBottom heat 35°CWatch out
Fermentation temperature must not be too high
exceeding 40°C will kill the yeast and cause fermentation failure
Remove the proofed dough, gently press to release gas, and use a bench scraper to divide the dough evenly into 180g portions (9 portions total). Use a small amount of bench flour to prevent sticking.
Watch out
Cut cleanly without tearing the gluten
use minimal bench flour so as not to dry out the high-hydration dough
Roll out each dough portion into a rectangle with a rolling pin, roll it up from top to bottom, and let rest for 20 minutes.
Watch out
Do not skip the resting time, otherwise the dough will be too tight and tear during the second rolling.
During the rest, use a pastry brush to evenly coat the interior of the bread pans (smooth and fluted) and all lids with a thin layer of oil.
Watch out
Brush corners and edges thoroughly, otherwise the high-hydration bread will stick and tear upon un-molding.
Roll out the relaxed dough into a long strip, pat away large edge bubbles, flatten the bottom, roll up from top to bottom, and pinch the seam tight. Place 3 rolled dough pieces into each loaf pan (3 pans total).
Watch out
The seam must be pinched tightly, otherwise the dough will unroll and deform during secondary fermentation or baking.
Place the loaf pans back into the oven set to bottom heat 35°C for secondary fermentation. A damp towel can be placed over the top rack for humidity, ensuring it does not touch the dough. Remove when the dough reaches 7 to 8 parts full (about two finger-widths from the rim).
local_fire_departmentBottom heat 35°CWatch out
The damp towel must never directly touch the high-hydration dough, otherwise the fabric will stick firmly to the surface.
Must use insulated heat-resistant oven mitts when moving hot loaf pans to prevent severe burns.
Cover with loaf pan lids, place the pans into the preheated oven (baking pan on the 5th level). Bake at top heat 170°C, bottom heat 210°C for 27 minutes.
local_fire_departmentTop heat 170°C, bottom heat 210°CWatch out
Leave gaps between multiple pans in the oven to ensure even heat convection, otherwise browning will be uneven.
Freshly baked loaf pans are extremely hot; thick insulated oven mitts must be worn at all times during handling.
Wear oven mitts to take out the loaf pans and firmly tap them on the table to release trapped steam, immediately remove the lids, and invert the loaves onto a wire rack to cool.
Watch out
Must tap immediately upon removal to release steam, otherwise trapped moisture will cause the bread to shrink and collapse during cooling.
