Polish starter condensed milk bread, easily rises and stretches, soft and fluffy in the mouth with a strong milky flavor.

Prepare the Polish starter the night before by mixing 50 grams of bread flour, 50 grams of water, and 1 gram of yeast together until there is no dry flour. Let it ferment at room temperature (around 25°C) for half an hour, then transfer it to the refrigerator to chill overnight.

The well-fermented Polish starter will have small bubbles on the surface, a network of air holes inside, and no sour smell. It is ready when it has risen to 3-4 times its original size.

We put 270g of high-gluten flour, Polish starter, 30g of milk powder, 20g of white sugar, 4g of yeast, 30g of condensed milk, 150g of milk, and 1 egg together and start mixing them directly with the stand mixer.

First, stir for about 10 minutes until evenly mixed and a rough film forms, then add 3 grams of salt and 25 grams of unsalted butter softened to room temperature, and continue stirring.

Stir for about another 15 minutes, and you should be able to get a thin glove-like film.

Take out the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature for about 50-70 minutes.

Ferment until it doubles in size.

Take out the fermented dough, punch down the air, and then evenly divide it into 8 portions.

After each dough is shaped into a round, wrap it with plastic wrap and let it relax for 10 minutes.

A one-inch round mold, brushed inside with a layer of butter to prevent sticking.

Take a piece of dough separately and press it flat with your hand.

Fold the dough inward.

Then knead it into a round shape again.

Arrange in the mold.

Place in the oven for the second fermentation. Oven temperature 35°C, humidity 80%, ferment until 1.5-2 times larger (Note: placing a bowl of hot water in the oven helps fermentation)

After fermentation, take it out and brush a thin layer of milk or egg wash on the surface.

Preheat the oven to 170℃, put in the bread, and bake for about 30 minutes (during baking, if the surface starts to brown, cover it with a sheet of aluminum foil to prevent it from getting too dark).

After taking it out of the oven, tap it to release the internal heat, then use a molding knife to scrape around the edges, and then remove it from the mold to cool. While it's still hot, brush a layer of melted butter for a better appearance.

Polish starter condensed milk bread, completed O(∩_∩)O

Full of milky aroma, soft and stringy, with a good texture.

When it's just out of the oven, tear off a piece while it's hot; it's soft and sweet, and eating it feels amazing.