Milk Hearth Bread鲜奶哈斯面包

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A hearth bread is a loaf of bread that has a crusty and chewy texture and the milk add flavor to enrich the dough to give the bread a creamy flavor and color.  Hearth bread usually has very soft crumb with a golden crust. The smell of this bread is truly amazing. 

Moreover, I used sourdough discard to make this bread, a very slight of sour taste... but you can hardly taste the sourness when you eat it is warm. Another healthy bread was born ! Hehehe...😉

This bread remain soft after being stored at room temperature for 3 days.😘

哈斯面包是一种具有硬皮和耐嚼质地的面包, 而牛奶增添风味, 使面团更丰富, 从而使面包具有乳脂状的风味和颜色。这哈斯面包的表皮拷到金黄色，面包也非常柔软，而且味道也很棒。

我是用酸种酵母制成的面包，有一丁点的酸味, 但如果温热吃, 几乎很难尝到酸味的。 另一个健康的面包诞生了！ 呵呵呵...😊

在室温下放置3天后，该面包仍保持松软。😘









Milk Hearth Bread鲜奶哈斯面包

Ingredients 材料 ：Make 6 small loaves(可以做6个)

300g  Bread flour 高筋面粉
80g  Milk 鲜奶
110g Water 水
24g  Brown Sugar 红糖
120g  *Sourdough Discard 酸种酵母(废)
25g  unsalted butter 奶油
3g  salt 盐巴

Filling馅料：3 Cheese slices 3片奶酪

Method: 
  1. In a big mixing bowl, add in all ingredients except butter and knead well.
  2. Knead dough until it comes together then add the butter and knead dough until it smooth and elastic.
  3. Put dough on the bench and lightly fold the dough into a ball.
  4. Put dough back into a lightly greased mixing bowl, cover and let the dough rises to double its size ( It takes about 1- 2 hours).
  5. Pat the dough down on the bench and divide into 6 portions( 110g each dough), cover and rest for about 15 minutes. 
  6. Shape dough~ Roll out into a rectangular shape, fold the left and right dough in the middle, and roll it up.
  7. If there is cheese wrapped, after folding the right side, put half of cheese slice first, and then put the other half after folding the left side, and then roll it up.
  8. Place on greased baking sheet or lined with parchement paper. Cover and final rise for 1-1.5 hours or until doubled its size.
  9. Preheat oven to 220℃
  10. Spray some water on the bread, sprinkle flour, and cut 3 or 5 traces with a with a sharp knife.
  11. Lower the oven temperature to 200℃ and bake for 15 to 18 minutes. Until golden color and bottom sounds hollow.
  12. Remove from oven and let the bread completely cooled on rack before cuting.

Notes:
  • Step 4：Oiled the bowl and your hands too, so when handling the dough it won't stick to your hands.
  • I did a mistake during the cheese wrapped, so when I score the dough, the cheese exposed and it charred during baking. But the bread is still delicious!
  • The dough can be divided into 2－3 equal portions and you need to adjust the baking time.


面团制作:
1. 除了奶油之外，所有面团材料放入搅拌机，先用慢速搅拌，之后转中速搅拌。
然后，放入奶油，用慢速搅拌，后转中速搅拌，检查是否有薄膜之后。滚圆，放回搅拌机里，搁置一旁发酵60-120分钟。
（以上时间给以参考，还是要按照实际状况调整）

2.将面团分割6等份面团，排气滚圆休息10-15分钟。

3.擀成长方形，左右面团往中间折，中间交叠，卷起来。
有包起司的话，右边折起来之后，先放上半片，左边折起来之后再放上另外半片，之后卷起来。

4.进行第二次发酵，发酵约60－90分钟。

5.烤箱预热220度，面包上喷点水，撒上面粉，用画刀割出3或5道痕。

6. 烤箱转去200度，烘烤15-18分钟即完成！

提示：
  • 在第4步骤：给碗和双手抹上油，因此在处理面团时，面团不会粘手。
  • 在包裹奶酪的过程中，我犯了一个错误，所以当我在面团上划痕时，奶酪暴露出来，并且在烘烤过程中会烤焦了。但还是好吃啦！
  • 面团也可以分割2－3等份，烤的时间就拉长，您需要调整烘烤时间。

Happy Baking! There are two videos 👇below:


👆刚烘烤出炉的面包！


👆面包超软的噢！

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