法式牛奶面包 Français pain au levain de lait

昨晚烘焙的两款法式天然酵母小餐包和法式牛奶面包。 今天下午因为学生突然因病取消钢琴课，连忙回家开启小烘炉，把小餐包切成片，喷少许水在面包切片上，用130°C 烘五分钟，泡一杯Earl grey 茶，从冰箱里取出切好的奶油两片，再配上蓝莓酱，咬了几口，吃着吃着， 味道平淡，但因为是天然酵母的关系，那带有酒味的酸丰富了它的平淡，好吃！ 不得不向朋友们分享，真好吃！

Français pain au levain de lait 法式牛奶面包 recipe

Sourdough French Milk Bread Recipe

400g   High Protein Flour
6g       Salt
12g      Sugar
180g    Water
80g      Milk
120g    Sourdough starter

50g      Butter (room temperature)
Egg wash

All ingredients except butter in a mixing bowl, mix with slow speed for the first 2 minutes, then put in butter to turn stand mixer to speed 3 to continue kneading for another 15 minutes. or till the dough is elastic. 

1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
3. Bring out the dough, give it the last knead. 
4. Using a plastic cutter, cut into 14 pieces (@60g) 
5. Using a rolling pin, to roll dough into long triangle like the one making croissant, start rolling from the wider width side, roll up to the tip, pinch to join dough together.
6. On a baking tray with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
7. Egg wash the surface of the dough (which apparently I didn't do it. :p)
8. Pre-heat oven 200°C. Spray water into oven, bake for 15 -17 minutes.

Rolls