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| baking:bread:hokkaido_milk_bread [2020/06/15 23:12] – add image and gallery michaelbromilow | baking:bread:hokkaido_milk_bread [2020/06/21 13:32] (current) – [Method] add oven temp michaelbromilow | ||
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| - Place each log at the far ends of the loaf tin, parallel to the short side. Put them seam-side down! | - Place each log at the far ends of the loaf tin, parallel to the short side. Put them seam-side down! | ||
| - Cover and rest for another 40 minutes, until the tops of the logs are over the top of the tin and the middles are touching. Your final loaf will be very similarly shaped so make sure you're happy with how much they' | - Cover and rest for another 40 minutes, until the tops of the logs are over the top of the tin and the middles are touching. Your final loaf will be very similarly shaped so make sure you're happy with how much they' | ||
| + | - Preheat the oven to around 175°C. Use it on non-convection (this stops the milk evaporating too quickly!) | ||
| - Brush heavily with milk (I practically soak the loaves), and bake on the lowest oven shelf until they look good, about 35 minutes. They should look a nice deep golden brown, just on the brink of " | - Brush heavily with milk (I practically soak the loaves), and bake on the lowest oven shelf until they look good, about 35 minutes. They should look a nice deep golden brown, just on the brink of " | ||
| - Cool in the tin for 10 minutes, followed by an hour on a wire rack. | - Cool in the tin for 10 minutes, followed by an hour on a wire rack. | ||