White bread

Closed oven cooking

Ingredients :

You'll need :

• T55 flour: 1 kg
• Sugar: 20g
• Milk: 600g
• Salt: 20g
• Baker's yeast: 20 g
• Butter: 30g

Preparation time: 30 mins

Equipment: 4 cake molds

Rest: twice an hour

Cooking: 30 min at 220°C

Preparation :

1. Mix the ingredients well, except the butter, which must be at room temperature and then knead for 15 minutes. Add the butter in small pieces and knead for 5 minutes.
2. The temperature of the dough should be around 24°C.
3. Let the dough rise in its container under plastic wrap for one hour.
4. Divide the dough into small balls of about 150 g and arrange them side by side quite tightly in the previously buttered cake moulds.
5. Let these balls rise again in their molds for an hour under a cloth to prevent them from drying out.
6. Bake at 220°C for 30 mins.
7. Plan to moisten the top of the bread very slightly with a water sprayer as soon as it enters the oven. This delays the blocking of the crust, the bread swells better.
8. The dough being sweet, it browns quite easily, it will be necessary to protect the top of the bread with aluminum foil during cooking.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

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