Looking at the crumb, you will have no regrets. It is every bit as fluffy and soft as the yeasted version with the sweet milky aroma and taste
- 130g levain
- 210g bread flour (I use Japanese bread flour for high water absorbency)
- 100g to 120g milk (depending on flour. Add 100g first and add as you knead if dough is dry)
- 25g condensed milk
- 40g sugar
- 35g salted butter (add 1/4 tsp salt if using unsalted butter)
- Add all ingredients except butter into a stand mixer bowl. Mix up with spatula. If there is time, allow 30 min of fermentolyse for easier mixing later on.
- Using machine, knead at low then high speed till the dough comes together. Add butter and continue mixing till window pane.
- Transfer dough to a dusted mat and round to a ball, rest for 20 min covered.
- Divide dough in 8 equal parts and roll them round. Mine was about 70g each.
- Roll out each dough with a rolling pin and swissroll up.
- Place in a long baking tin or just onto your regular baking tray. Proof for approximately 5.5 hours. Proofing is done; when dough is slightly jiggly,when you shake gently dough does not rebound when you poke a finger into it and it has expanded 1.5 to 2 times in volume.
- Eggwash with whole beaten egg.
- Bake at 170 deg C for 25 min. Cover the top with a foil if it browns too fast. Dough should more than double in the oven.
- Cool and enjoy!