Ingredients
Flour 000, 500 gr
10 grs Salt,
20 grs fresh yeast. (I used 5grs of dry yeast)
1 tbsp Sugar,
Water, 280 to 300 cc
15 grs Milk powder,
30 grs Butter
Preparation
Make a sponge or ferment by mixing the yeast, sugar, 100 grams of flour and 50 cc of the total water. Leave to ferment for 30 minutes. Form a crown with the rest of the flour, add around the salt, in the center the ferment, the milk powder and the rest of the water barely warm. Combine all the ingredients and add the butter at room temperature. Knead until a smooth and tender texture is achieved. Cover and let rise until it doubles its volume.
Degacify the dough by crushing it with your hand and stretch it forming a rectangle 25 cm wide and ½ cm thick. Roll and place, with the closure down, in the mold for lactal bread about 25 cm long previously enmantecado. Enmantecar the surface of the bread. Cover and leave to rise until it reaches the edge of the mold.
Put the lid (can be a flat mold, is to be in the shape of the lactal bread) and bake about 30 minutes at 200 ºc (strong oven). Unmold and let cool on a rack.
Bye!