So I did it. I think it is near - maybe I will try some adjustments next time, but it near.
|nice spongy soft texture with small bubbles|
Most recipes call for milk powder - milk powder is something I usually don't have in storage, so I used plain milk and a little butter.
For one loaf:
- 400 g wheat flour
- 1 1/2 tablespoons potato starch
- 2 tablespoons sugar
- 1 teaspoon salt
- 300 ml milk
- 50 g butter, diced
- 1 bag instant yeast
I lshaped the dough into a ball, covered the bowl with clingfilm and let the dough rise until doubled - in fact it will rise quickly but give it one hour at least.
On a baking board I squeezed the ball into a rectangle and folded the dough from each side one time and formed a roll. I cut the roll into 7 thick slices and formed a ball from each slice as in making dumplings. The balls were placed in the baking tin each next to another and basted the surface with a little milk. I let the loaf rise again for 45 minutes (until nearly doubled ):
The tin was covered with clingfilm and the dough rose a bit too much so the clingfilm clinged to the dough, ruined a perfect smooth crust..
First I baked the loaf for 10 minutes at 200 C and afterwards for 30 minutes at 175 C.
I am very satisfied with the result concerning taste and texture but the bread lacks a little bit moisture. Next time I will try a hot flour mix (for humidity, before adding yeast), add more milk. Definitely less baking temperature at the beginning and maybe I will give the dough some other turns while shaping to form a swirly texture. I still don't think I will have to buy some milk powder.