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chore: add make into balls before shaping

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Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>
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nιcнolaѕ wιlde 2024-04-28 13:45:51 -07:00
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cook/breads/Japanese Milk Bread.cook
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@ -14,6 +14,8 @@ Shape the dough into a ball, and let it rest in a #lightly greased bowl{}, cover
Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170 g and 175 g.
Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for ~{15%minutes}; or for up to 1 hour, if that works better with your schedule.
Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log.
Place the logs in a row of four — seam side down and side by side — in a lightly greased #9" x 5" loaf pan{}.

17
docs/breads/japanese-milk-bread.md
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@ -72,32 +72,37 @@ and 175 g.
### Step 7
Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and
let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
### Step 8
Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter.
Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each
into a 4" log.
### Step 8
### Step 9
Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.
### Step 9
### Step 10
Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
### Step 10
### Step 11
Towards the end of the rising time, preheat the oven to 350°F.
### Step 11
### Step 12
To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a
digital thermometer inserted into the center reads at least 190°F.
### Step 12
### Step 13
Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
### Step 13
### Step 14
Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.