The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pan de leche (Milk bread)

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Norman's picture
Norman

Pan de leche (Milk bread)

I made this bread today and I really like it, the crumb is nice and soft, but it has a good texture and I think it will be great for sandwiches.

This is how I made it, first the ferment:

Bread flour                          100 gr

1 tsp of sugar

1 tsp of yeast

1 tsp of salt 

water                                    100 gr

I let the ferment do its thing for about 24 hrs and then I added to the final dough.

Final dough:

Bread flour                           200 gr

1 tsp of yeast

1 tsp of sugar

1 tsp of salt

water                                     100 gr

 mixed all together in my Ktchen Aid, for about 7 minutes, let it rest for 7 minutes and mixed  again for another 5 minutes.  Let it rise for about 2hrs, punched the dough down and I did kinda like a stretch and fold, let it rise again for about hr, punched down and stretch and fold and formed a tight ball and put it in a bowl on top of parchment paper.  Let it rise for an hour while I heat up the oven to 450 with a pan with a lid in it.  Put the bread in the pan and baked it covered for about 27 minutes and then finished to baked it uncovered it for about 11 more minutes.  The final product is very nice, the crumb is soft, spongy and it has a nice texture to it.  Anyway, I just wanted to share this with you all.

Norman.

 

 

 

RobynNZ's picture
RobynNZ

Looks good, but where's the milk? In the glass on the side?

Norman's picture
Norman

In the final dough, I put 100 gr of milk, Not water like I'm saying!, sorry, again for the stupid mistake, hahaha you are right!