Extra Rich Milk Bread Sticks

Cooking StepsHow to cook Extra Rich Milk Bread Sticks step by step

Cooking Process

1. Step 1

   Using the delayed-oil method: weigh all dough ingredients except butter and place them in the mixing bowl. Mix on low speed for about 1 minute until no dry flour remains, then increase to speed 5 to knead.

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2. Step 2

   As the dough kneads, gluten gradually develops — you should be able to stretch it into a relatively thick sheet.

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3. Step 3

   Add the softened butter and mix on low speed until the butter is fully incorporated.

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4. Step 4

   Once the butter is absorbed, increase to speed 4–5 and continue kneading to full development. The dough should stretch into a relatively transparent, extensible membrane (windowpane test).

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5. Step 5

   The dough temperature out of the bowl should be around 26°C. Remove the dough, shape it, and place it in a container.

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6. Step 6

   Place in a proofing box set to 28°C and about 75% humidity for the first rise. Ferment for about 60 minutes until the dough has roughly doubled to 2.5× its original size.

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7. Step 7

   Remove the dough and divide into portions of about 100–120 g each.

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8. Step 8

   Fold and shape each portion into a round. Return to the proofing box at 28°C and 75–80% humidity to rest for 20 minutes.

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9. Step 9

   Take a well-relaxed dough portion and roll it out flat.

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10. Step 10

    Flip it over and roll it up tightly from top to bottom, sealing the seam firmly.

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11. Step 11

    Place on the baking tray with the seam side down.

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12. Step 12

    Proof in an environment of about 32–34°C and 80% humidity.

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13. Step 13

    Once the dough has doubled in size, dust the surface with flour and score. Optionally pipe a small amount of butter into the score marks.

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14. Step 14

    Bake in a preheated SP80 deck oven at 220°C top / 200°C bottom for 12 minutes. Note: adjust the temperature by ±10°C as needed; for home ovens, use your usual toast-baking settings.

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15. Step 15

    Remove from the oven, tap the pan to release, and demould.

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16. Step 16

    Let cool completely, then seal in a bag for storage.

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