Those who like milk-flavored poolish baguettes can make them at home.

milk-flavored poolish baguetteIngredientsIntroduction

[Poolish Yeast Starter] ()High-gluten flour (70 grams)Yeast (1 gram)[Main Dough] () High-gluten flour (310 grams)Milk powder (20 grams)Yeast (3 grams) Salt (3 grams)

milk-flavored poolish baguette's making process:

1. Prepare the yeast starter the night before by mixing all ingredients with a chopstick, then cover and let it ferment at about 22 degrees Celsius for 10 to 12 hours, or in the fridge for about 24 hours.

2. The yeast starter should have doubled or tripled in size with many bubbles on the surface.

3. Add the fermented poolish and all main dough ingredients (exceptButterthe butter) intobreadmaker, placing salt and sugar diagonally, and yeast in the middle.Start a kneading program.Approximately 30 minutes.(If kneading by hand, see my "whole wheat bread recipe" for detailed instructions)whole wheat bread”recipe, which includes the detailed hand-kneading process)

4. Knead until the dough forms thick skin. Cover and let it rest for ten to fifteen minutes.

5. Add softened butter and start another kneading program.

6. The kneaded dough should be able to form a film when stretched with your fingers.

7. Shape into smooth dough and put back in the bread maker.Let it rise.

8. Let the dough rise until it has doubled in size.
Rise completed, start another kneading program for a few minutes to vent the dough.

9. Divide the dough into 16 equal parts and roll each into smooth balls.Cover with cling film and let them rest for 15 minutes.

10. Take one ball of dough and stretch it into an oval shape using a rolling pin.

11. Use a spatula to roll the dough tightly in one direction.Seal the seam well.

12. Place the sealed end downward, arranging them neatly on a baking tray (my baking tray is 28x28 cm).

Let them rise again at 38 degrees Celsius and 85% humidity.I placed the dough inovenand added a bowl of hot water to increase humidity. Allow the dough to double in size, then preheat the oven to 160 degrees Celsius.(Brush with a thin layer of whole egg wash)

14. Bake at 160 degrees Celsius for 25 minutes.Cover with aluminum foil if browning too quickly.

15. The bread is done when the surface turns golden brown.(Oven temperatures vary by household, adjust accordingly)

16. Close-up view shows a very fine and soft texture.

17. Pulling it open reveals strings!

18. Finished product images