Whole Wheat Milk Soft European Style

Method

1. 01

   Step 1

   Place all ingredients except butter into the mixing bowl of the stand mixer.

   

2. 02

   Step 2

   Knead until the dough is smooth and reaches the extended stage, then add the butter to the mixing bowl.

   

3. 03

   Step 3

   Continue kneading until you can stretch it into a thin, resilient membrane, which is the fully extended stage.

   

4. 04

   Step 4

   Take out the kneaded dough, roll it into a ball, and let it undergo primary fermentation in an environment of about 28 degrees Celsius. The dough is ready when it has doubled in size. You can test it by poking a hole with a floured finger; if the hole doesn't shrink back or collapse, it's ready.

   

5. 05

   Step 5

   Remove the fermented dough, deflate it, divide it into 5 equal portions, roll them into balls, cover them with plastic wrap and let them rest 15 minutes.

   

6. 06

   Step 6

   Soak the cranberries in warm water for a while, pat them dry with kitchen paper towels, and then chop them with a knife.

   

7. 07

   Step 7

   Take a portion of the relaxed dough and roll it out into a rectangle. Place 8 grams of chopped cranberries on top of the dough and press it down gently.

   

8. 08

   Step 8

   Roll it up from top to bottom and pinch the ends to seal.

   

9. 09

   Step 9

   Use a rolling pin to roll out the dough from the middle upwards.

   

10. 10

    Step 10

    Use a scraper to make a vertical cut in the middle of the rolled-out dough sheet.

    

11. 11

    Step 11

    Gently press down the unrolled part with your palm, fold the right strip of dough to the lower left corner, and then fold the left strip to the lower right corner of the dough. Pinch the seam closed at the bottom.

    

12. 12

    Step 12

    Place the dough in the oven for a second proofing. Turn on the oven's proofing function and set the proofing temperature 35 degrees Celsius. Place a bowl of warm water on the lower rack of the oven to increase humidity.

    

13. 13

    Step 13

    Remove the dough when it has doubled in size and sift a thin layer of high-gluten flour over it.

    

14. 14

    Step 14

    Place in the middle rack of a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes. (Please adjust the baking temperature and time according to your own oven.)

    

15. 15

    Step 15

    Finished product photo.

    

16. 16

    Step 16

    Finished product photo.

    

17. 17

    Step 17

    Finished product photo.

    

18. 18

    Step 18

    Finished product photo.

    

19. 19

    Step 19

    Finished product photo.

    

20. 20

    Step 20

    Finished product photo.