Polish Starter:
Bread Flour 100 g Water 100 ml Yeast 1 g Main Dough:High-gluten flour (Pioneer): 400g
Milk powder: 15g Fine granulated sugar: 45g Whole egg liquid: 54g Cooked carrot, chopped: 116gCold milk 115 ml
Salt 5 g High-sugar-tolerant yeast 4 g Butter 18 g Prepare the poolish the night before: mix well, ferment at room temperature for half an hour, then transfer to the refrigerator for cold fermentation overnight, and use it the next day. Add the poolish to the main dough. Except for salt, butter, and yeast, knead at low speed until a dough forms, then switch to medium-high speed mixing. To control the dough temperature, an ice bucket must be used. After a coarse gluten membrane appears, add salt, softened butter, and yeast. Again, first knead at low speed until the dough fully absorbs them, then switch to high speed and continue mixing.1. Continue until a windowpane membrane forms.
2. Add finely chopped carrots and mix at low speed until incorporated. 3. Ferment at around 28°C until the dough has doubled in size. 4. Divide the dough evenly into 6 portions, cover with a damp cloth, and let rest for 25 minutes. 5. Roll each dough piece into an oval sheet, flip it over, roll it up, and let rest for another 20 minutes. 6. Roll the dough out longer, flip it over, pinch the bottom to seal, and roll it up gently. 7. Place the dough pieces into the loaf pan with the seam side facing the same direction, and ferment at around 35°C. 8. Here the dough was slightly over-proofed; pay attention to the fermentation state—90% full is ideal. 9. Preheat the oven to its highest temperature for 10 minutes, then bake at 170°C top heat and 190°C bottom heat for 28 minutes. Remember to cover with aluminum foil once the surface has browned during baking.Immediately after removing from the oven, tap the pan to release the steam, then take the bread out and let it cool on a wire rack.