PAIN AU LAIT (Milk Bread)











































Pain au lait


1000 g bread flour
50 g sugar
20 g salt
10 g dry yeast
100 g eggs (2 large eggs)
500 g milk
150 g butter

Have the butter cubed and keep it in the fridge.

1. Scale the flour in the self stand mixer bowl (or a bowl that will be used for mixing the dough). 
2. Add the sugar.
3. Warm up the milk - to be gentle to the touch - to 32°C
4. Scale the yeast and add it to the warmed milk. Dissolve the yeast, stirring. 
5. Slightly whisk the eggs. Add to the flour.
6. Add the milk with the dissolved yeast.
7. Start the mixer at low speed. 
8. Start adding the cold butter cube by cube. Let each addition become part of the dough before adding a new one. Mix for about 10 - 15 min or until the whole quantity of butter is added. Do not overtax the dough - it will increase in temperature and start developing the gluten. the result dough should be smooth, silky and pulling off the bawl and the hook of the mixer.  
9. Remove the bowl from the mixer and cover loosely with foil. Let it leaven for about 90 min (at 27 °C). 
A good trick to keep an even temperature through the process is placing the dough in the oven and keeping the light on.

Make up as desired.

Bake at 200 °C.















Млечен хляб

1000 g брашно
50 g захар
20 g сол
10 g суха мая
100 g яйца (2 големи яйца)
500 g мляко
150 g масло

Брашното се изтегля в купата, в която ще се бърка тестото (автоматичен миксер или ръчен). Претеглят се захарта и солта и се добавят към брашното. Солта се добавя така, че да не бъде в контакт с маята, която ще се добави по-късно. Маслото се стопява на слаба температура без да е много горещо. Оставя се да се охлади. Маслото не трябва да бъде горещо, заради яйцата, които се използват в тази рецепта. Маята се претегля в чаша и се разтваря чрез разбъркване с около 50 ml от топлото мляко. Яйцата се разбъркват. Маята се прибавя към брашното, след нея и останалите съставки за тестото: яйцата, млякото и маслото. Бърка се с миксер с приставка за тесто за около 10-15 мин на слаба скорост. Купата се покрива с фолио, което не трябва да е стегнато. Тестото ферментира около 90 min (при 25 °C). 

Оформя се по желание.

Пече се при 200 °C.


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