Milk Bread

In a stand mixer bowl, combine bread flour, granulated sugar, sea salt, and instant yeast. Make sure the salt and yeast do not touch each other directly.

Briefly mix the dry ingredients using the hook attachment on low speed.

Add cold milk and honey to the bowl.

Mix on low speed until no dry flour is visible, then increase to medium speed and knead for about 7 minutes until the dough becomes smooth.

Add the unsalted butter and continue to knead on medium speed for another 7 minutes until the dough is fully developed and passes the windowpane test.

Once the dough is ready, round it into a smooth ball.

Place the dough in a greased bowl, cover it with plastic wrap, and let it proof in a warm place (27-28°C) for about 40 minutes, or until it doubles in size.

Warm the milk in a microwave to about 35-40°C. Add honey, granulated sugar, sea salt, and instant yeast to the warm milk and stir to dissolve.

Add the bread flour to the liquid mixture and mix with a spatula until roughly combined.

Add soft, room-temperature unsalted butter and knead by hand for about 1 minute to incorporate it into the dough.

Cover the dough and let it rest in a warm place (27-28°C) for 10 minutes.

After 10 minutes, lightly oil your hands, take the dough out, and perform a series of stretch-and-folds for about 10-15 repetitions.

Knead the dough on the counter for 2-3 minutes until the surface becomes smooth.

Place the dough back in the bowl, cover, and let it ferment for 15 minutes. Then, perform a set of folds (stretch and fold from all four sides).

Ferment for another 15 minutes, and repeat the folding process. Round the dough into a ball.

Cover the dough and let it proof for about 30 minutes, or until it doubles in size.

After the first proof, punch down the dough to release the gas.

Divide the dough into 6 equal portions, each weighing about 160g. Shape each portion into a smooth ball.

Cover the dough balls with plastic wrap and let them rest for 15 minutes (bench time).

Take one dough ball, flatten it into an oval, and roll it out into a long rectangle.

Fold the dough into thirds, rotate it 90 degrees, and roll it out again into a long, thin rectangle.

Tightly roll up the dough from the top down and pinch the seam to seal it completely.

Place three shaped dough rolls into each greased loaf pan.

Cover the pans and let the dough proof for a second time in a warm place for about 40 minutes, or until it rises 1cm above the rim of the pan.

Gently brush the tops of the loaves with milk.

Bake in a preheated oven at 180°C (356°F) for 25 minutes.

Once baked, immediately remove the loaves from the pans and let them cool on a wire rack. For a shiny finish, you can brush them with milk while they are still hot.