How to Make Soft and Fluffy Milk Bread ｜Poolish method ｜Homemade bread recip

[@ЛюдаБурцева-й7с]

Это вкусный Хлеб, долго не черствеет ! его стоит делать! Спасибо за Все Ваши рецепты! 👍👍❤This is delicious bread, it doesn’t go stale for a long time! it's worth doing! Thanks for all your recipes!

[@littlehandskitchen]

I am happy you love it! Thank you!😊

[@zimmermannluciana]

Maravilhoso como todos os pães que você faz.

[@littlehandskitchen]

Muito obrigado pelo seu apoio🥰

[@kamranki]

What is the advantage of creating poolish?

[@littlehandskitchen]

Using poolish method enhances the taste and texture of bread. The bread remains soft and fluffy even after a few days 😊

[@kamranki]

​​@@littlehandskitchenOK thanks. Tomorrow I am going to try this method. I am hoping that this method cuts down on yeast smell / flavor in breads that I usually bake.

[@kamranki]

Your dough is around 70% hydration. If I increased hydration to 85% (by adding more liquid), will it still bake and rise properly? My thought process was to incorporate tangzhong by using a high hydration dough.

[@kamranki]

OK I baked this and it turned out nice. But, it still has that yeasty flavor that bakery breads don't have. Wouldn't it be better to use all the yeast to create poolish?

[@MurielChen]

If using a stand mixer, how long do we need to beat the dough?

[@littlehandskitchen]

I seldom use stand mixer, but you may try to knead 5 minutes first (without butter), after a rough dough is formed, add butter and knead for another 15 minutes. You can always check if dough passes window pane test from time to time~