High-gluten flour
260g
Ingredients: – Milk: 180g – Butter: 25g Instructions: 1. Add all ingredients except butter to the stand mixer. Mix at low speed until combined, then increase to medium speed until a firm, thick gluten membrane forms. 2. Add softened butter and continue mixing until a smooth, thin gluten membrane can be pulled. 3. Divide the dough into three equal portions. Roll each portion twice without resting in between. Be careful not to tear the gluten. 4. After rolling, place the dough into the mold. Ferment at 35°C for 70 minutes until the dough reaches about 80% of the mold height. 5. Bake at 180°C for 28 minutes in a low-sugar toast box.
