Step-by-Step Instructions

1. 1.Combine Wet Ingredients

   Pour 180 ml (3/4 cup) of water into a mixing bowl. Add 3 g (1 tsp) of instant yeast and stir until dissolved. Add 30 g (2 1/2 tbsp) of sugar and 8 g (1 tbsp) of skim milk powder, then stir until well combined. Finally, add 15 g (1 tbsp) of melted butter and mix thoroughly.

2. 2.Add Dry Ingredients and Mix

   Add 250 g (2 cups) of bread flour and 4 g (3/4 tsp) of salt to the wet mixture. Mix the ingredients in the bowl with a spatula until a shaggy dough forms.

3. 3.First Rest

   Form the dough into a ball within the bowl. Cover the bowl with a damp cloth to prevent it from drying out and let it rest for 15 minutes.

4. 4.First Fold

   After the first rest, perform the first round of folding. Using a spatula, fold the dough from the bottom to the top about 30 times, rotating the bowl as you go, until the dough becomes smoother.

5. 5.Second Rest

   Cover the bowl with the damp cloth again and let the dough rest for another 15 minutes.

6. 6.Second Fold

   After the second rest, perform a second round of folding. This time, fold the dough by hand, stretching and folding it about 30 times until it becomes elastic and smooth.

7. 7.Bulk Fermentation

   Cover the bowl with the damp cloth and let the dough rise until it has doubled in size. This process typically takes about 2 hours, depending on the room temperature.

8. 8.Divide and Shape

   Once the dough has doubled in size, lightly dust it with flour. Gently remove the dough from the bowl onto a clean surface. Divide the dough into two equal pieces and shape each piece into a smooth ball.

9. 9.Intermediate Rest

   Cover the shaped dough balls with a damp cloth and let them rest for 10 minutes.

10. 10.Final Shaping

    Take one dough ball and roll it out into a rectangular shape using a rolling pin. Fold the rectangle into thirds, then roll it up tightly from one end to form a log. Repeat with the second dough ball.

11. 11.Second Proofing

    Place the two shaped dough logs side-by-side into a loaf pan. Cover the pan with a damp cloth and let the dough rise until it reaches about 70% full in the pan. This usually takes about 45 minutes.

12. 12.Bake the Bread

    Preheat your oven to 200°C (400°F). Once the dough has risen to 70% full, place the lid on the loaf pan and bake in the preheated oven for about 20 minutes.

13. 13.Cool and Serve

    Carefully remove the hot loaf pan from the oven. Tap the pan gently to loosen the bread, then remove the bread from the pan and place it on a wire rack to cool completely before slicing and serving.