Ingredients
Equipment
Method
- Prepare Yeast Mixture: In a large bowl, combine warm water (about 40ºC/104ºF), sugar, kosher salt, and honey. Stir well to dissolve all the ingredients. Sprinkle instant yeast over the liquid mixture, whisk gently, and let it rest in a warm spot for 10 minutes until it becomes bubbly and foamy, indicating the yeast is active.
- Combine Dry Ingredients: In the bowl of your stand mixer, mix the bread flour and skim milk powder thoroughly to ensure even distribution. Create a shallow well in the center of the flour mixture where you will pour the yeast mixture shortly, facilitating an even initial mix.
- Mix Dough Base: Pour the foamy yeast mixture into the well in the flour bowl. Using a silicone spatula or dough scraper, fold the flour into the liquid gradually until just combined, ensuring no dry flour remains, forming a rough dough.
- Begin Kneading at Low Speed: Attach the dough hook to your stand mixer and knead the dough on Speed 2 for 2 minutes to start gluten development. This gentle start ensures all ingredients are well incorporated before more vigorous kneading begins.
- Increase Kneading Speed: Raise the mixer speed to 4 and continue kneading for 4 more minutes. The dough will become smoother but still slightly rough, preparing it for butter incorporation.
- Add Butter Cubes: Gradually add softened butter pieces to the dough while kneading at Speed 2. Knead for about 2 minutes until the butter is fully absorbed and no streaks remain, enriching the dough for softness and flavor.
- Knead at Medium Speed: Increase the speed again to 4 and knead for another 4 minutes. The dough will start to stretch and become more elastic, which is essential for the bread’s tender texture.
- Final Aggressive Kneading: Carefully increase the mixer speed to 6 and knead for 3 minutes while holding the mixer firmly to prevent movement. This aggressive kneading develops the gluten fully, giving the bread its signature soft, pillowy crumb.
- Perform Windowpane Test: Tear off a small piece of dough and stretch it gently with your fingers into a thin translucent membrane. If it stretches without tearing and light passes through, the dough is ready; if not, knead for another 2-3 minutes at Speed 6 and retest.
- Shape and Slam Dough: Lightly flour your work surface and hands. Turn the dough out and keep one smooth side facing down. Pick up the dough with the smooth side up, then slam it firmly onto the surface to develop strength, fold it over, and repeat this slam-and-fold process five times, keeping the smooth side up at all times.
- Oil the Proofing Bowl: Lightly grease the mixing bowl with neutral oil to prevent sticking. Place the shaped dough ball seam-side down into the bowl, cover tightly with plastic wrap, and prepare for bulk fermentation.
- Bulk Fermentation: Place the dough in a warm, humid environment (around 38ºC/100ºF) to rise. Let it ferment undisturbed for about 40 minutes or until it has tripled in size, ensuring the dough is fully proofed and airy.
- Test Dough Readiness: Dust flour lightly on the dough’s surface. Using your index finger, gently press the dough’s center. If the indentation remains and doesn’t spring back, the dough is ready for shaping. If it bounces back quickly, give it more time to proof.
- Deflate and Shape Dough: Gently turn the dough out onto a floured surface and press down softly to release excess air. Fold the edges into the center, flip it over, and shape into a smooth, round ball with tension on the surface by pulling the dough gently toward the bottom.
- Divide Dough: Weigh the dough and divide it into three equal portions for a rectangular loaf. If pieces vary, adjust by pinching smaller or larger portions to balance. Each piece should have a taut, smooth surface for even rising.
- Rest Dough Balls: Cover the dough balls with a damp cloth and let them rest for 15 minutes. This bench rest relaxes the gluten, making the dough easier to roll and shape.
- Prepare Loaf Pan: Using a pastry brush, coat the loaf pan and its lid (if using) with softened butter. This will prevent sticking and give the bread a flavorful, golden crust.
- Roll and Shape Each Dough Ball: Lightly dust a dough ball with flour to prevent sticking. Roll it out gently into a rectangle, folding in the corners and rolling evenly to maintain shape. Roll the dough toward you and away, turning as needed, until it forms a uniform rectangle.
- Arrange in Loaf Pan: Place the rolled dough pieces seam-side down into the prepared loaf pan side by side, ensuring they are evenly spaced. Cover the pan with a kitchen towel or plastic wrap and set aside for final proofing.
- Final Proofing: Let the dough rise in a warm spot for 45 minutes to 1 hour until it almost doubles in size and crowns just above the pan edges, ensuring a soft, lofty crumb after baking.
- Bake the Bread: Preheat your oven to 180ºC (350ºF). Bake the loaf on a lower-middle rack for 30 minutes, adjusting rack height to prevent excessive browning on top. The bread should turn golden brown and sound hollow when tapped.
- Cool Before Slicing: Remove the loaf from the oven and pan, placing it on a wire rack to cool completely. Cooling prevents sogginess and helps the bread set for clean slicing and best texture.
Notes
- Use fresh yeast (less than 6 months old) to ensure proper rising and avoid dense bread.
- Precise ingredient measurements by weight are critical for consistent results; avoid volume measurements.
- Maintain dough temperature around 26–28ºC during kneading for optimal yeast activity.
- Avoid adding too much flour when handling dough; slight stickiness improves texture and rise.
- If you don’t have a stand mixer, hand knead vigorously for 15–20 minutes to develop gluten well.
- Use a digital thermometer to check dough temperature if unsure for best proofing conditions.
- Allow bread to cool fully before slicing to preserve crumb structure and prevent tearing.