Baton milk-cut

Method

1. 01

   1. Essential products: wheat flour, yeast, sugar, salt, milk and butter. For lubrication of the loaf - milk or egg - as you like.

2. 02

   2. Heat 60 ml of milk and dissolve the yeast in it.

3. 03

   3. Add 70 grams of flour and mix well.

4. 04

   4. You're gonna get a thick dough, it's a opara.

5. 05

   5. Cover with a towel or lid and put in a warm place for 4 hours. The opara will blister and grow decently.

6. 06

   6. Heat the remaining milk (not much) and pour it into the dough. Add the sugar and salt. Stir it again.

7. 07

   7. Then add some of the remaining flour. It may not be necessary (depending on the flour).

8. 08

   8. Mix the thick dough, if necessary, sprinkling flour on the table. The dough should not be too steep, it may be a little sticking to the hands.

9. 09

   9. Add the softened oil and mix the dough well again.

10. 10

    10. Roll into a ball, cover with a towel and put in a warm place for 1.5 hours. The test will increase 1.5 times.

11. 11

    11. Now, the simplest part. A little more stir the dough, let rest for 5 minutes. Roll the dough in a small layer, bend the edges inside and form a loaf. Shift to the bowl, cover with a towel and leave for 60 minutes to come. Make oblique incisions, grease with milk or an egg. Bake in a preheated to 220 degrees oven for 20 minutes until the top is roared. Lubricate the crust with oil and let it cool a little. I have one medium-sized bar of food from this number.

12. 12

    12. The Baton turned out with a crispy crust and a delicate, porous pulp.