Ingredient!
3.25 oz of milk
0.65 oz bread flour
5.25 oz milk
2 tbs of sugar
2¼ tablespoon active dry yeast
12.1 oz bread flour
1 teaspoon salt
1 room temperature egg
1 tbs unsalted butter, softened
1 egg, easily beaten
Some milk
preparation!
In a small bowl, add the warm milk, sugar and yeast. Give it a stir and let sit for 10 minutes.
In a small pan, over medium-low heat, combine the milk and flour for seaweed. Whisk until thick as pudding. It takes a few minutes. It is ready when the line streaks become visible on the roux. Set aside and allow to cool.
In a stand mix bowl, whisk flour and salt together. Blast in the egg, add the yeast mixture and seaweed. Stir with a wooden spoon until it coarsely comes together.
Use a stand mixer, kneaded at low speed for 5 minutes. Add the butter and knead for another 5-7 minutes.
Let the dough rise in a warm, draft-free place for 1 – 1½ hours or until double in size.
Divide the dough into 3 equal parts and shape each into a ball. Roll out the dough until it becomes a long oval. . Squeeze the seam. Place the nail side down in a greased bread pan. Repeat with the remaining two doughs.
Cover and recharge for 1 – 1½ hours or until double in size
Brush the top of the bread with egg wash and bake for 30 minutes. Wipe the bread with aluminum foil loosely if it burns too much during the last 5 minutes of baking. Immediately remove the bread from the pan and let it cool on a rack.