RECIPE, FORMULA and TECHNIQUES

Milk Bread
Dough risen with instant yeast
12 loaves of 45 g of dough / 6 loaves of 90 g.
Ambient temperature 22.5ºC - 27ºC
52.5% hydration (Low hydration)

Expected result
This is a bread with a soft and fluffy crumb due to
to the combination of milk, egg, and butter and
it has a sweet taste. The crust is crunchy due to the
[Link] is perfect for eating during a
snack accompanied by a glass of milk. The
little ones at home love them just out of
oven, heated for 8 seconds in the microwave.
Jesus@1painalafoisthey eat them spread with
Underwood devils. A Alexander (@hazpanencasahe loves to eat them with a good
Venezuelan fresh cheese. As much as you like, we are sure that when you notice the
aroma coming from the oven, the memory will take them back to their youth in
Venezuela.

Origin
Originally from the state of Táchira, this sweet bread is made from a ferment called
"guarapo" or "talvina" (preferred dough), made with wheat flour,
panela and water that, after being mixed, is left until the next day.

Tips
In baking, the baker's formula is used, which consists of placing all the
ingredients based on flour, which represents one hundred (100%) percent.
In this way, using a rule of three, the weight of each can be determined.
ingredient and thus produce the required amount of bread, of the weight that is
desire; for example:
To prepare 12 bread rolls of 45 grams each, we will obtain 540

grams of total mass. When adding the percentages of each of the

I am a Baker, a tribute to the bread artisans in Venezuela

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ingredients of our baker's formula, we will obtain a percentage

of 197%. Of those 540 grams of total dough, 100% will be flour
baker, that is, 274 grams. Of those 274 grams of flour
baker, we require 35% water, that is, 96 grams. If
we continue using the baker's formula, we will be able to calculate
How many grams of each ingredient are required to make
our 12 rolls of 45 grams each.
This bread uses fifteen (15%) percent butter in relation to the
flour, that is why it is added after mixing all the ingredients
and after the salt. When the butter exceeds five (5%) percent,
it should be added at the end of the kneading and when you add it, don't
despair, the dough is going to separate, so keep kneading until it
dough absorbs the butter and remains smooth, flexible, and soft.
Baker's flour is characterized by the amount of protein it contains.
I recommend that the flour you use contains around twelve (12%)
one hundred proteins.
This recipe follows the direct method of baking, which consists of twelve (12)
steps that go from the preparation and weighing of the ingredients, to the
cooling of the bread. The method describes the steps that are taken to
make bread on the same day. We have noticed that it is generally achieved
the recipes but do not explain the techniques and methods of the home baker,
we hope to close this gap a bit and contribute in the direction of
you can bake very high-quality bread at home.
Usually, the decoration of the cake is done just before putting it in the
oven. As each pastry will have a sugar crust, this step will be
to be done before the final fermentation. The order is changed to generate the
effect of the sugar crust. Now let's look at the ingredients and then
follow the step by step of the baker.

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Table

Ingredients for the dough

Ingredient Formula (%) Weight
baker's flour 100 274g
Water 35 96g
Instant yeast 1 2.7g
Salt 1 2.7g
Lightly beaten eggs 20 55g
Unsalted butter 15 41g
Sugar 20 55g
Powdered milk 5 14g
Total 197 540g

Step by step of the baker

Dough preparation

Weigh all the ingredients and place them in separate containers.

Make sure that each ingredient is weighed properly according to the
Formula. A failure in the measurements significantly affects the result.
Place the utensils you will use during the process within your reach.
I

Mixing and kneading

First mixing cycle

For the initial mixture, set aside the butter and salt.
In a container, mix the flour and the instant yeast.
In another container, mix the water with the powdered milk, the egg, and the sugar.
until dissolved.
Create a volcano with the mixture of flour and yeast and pour the liquids in it.
center of the volcano.

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Combine the ingredients until you have a dough. Knead for two minutes, shape
a ball and let it rest for ten (10) minutes.
Knead the mixture for one (1) minute and add the salt, knead until it is no longer
Feel grains of salt in the dough, no more than two (2) minutes. Form a ball.
and place it in a covered container for ten (10) minutes.

Second kneading cycle

Roll out the dough and place the diced butter on top of the dough.
Wrap the butter with the dough and start kneading it to incorporate.
the new ingredient. The dough will separate during this stage, it is normal
for this to happen. Keep kneading until incorporated into the dough, you
achieve a smooth and even dough. The table and your hands must remain clean
after the kneading.
Shape into a ball and let it rest covered with a container for ten (10)
minutes.
Perform the gluten network test to verify that it has already formed. If
it still needs more time, repeat the kneading cycle of two (2) minutes and rest of
ten (10) minutes, until passing the gluten mesh test.
Make a round pre-shape, the dough remains smooth on the surface.

Block fermentation

The dough will rest for two (2) hours at a temperature between 24ºC and
27ºC. The goal of fermentation is to develop flavors and textures in the
dough. Fermentation ends when the size of the dough doubles.
approximately.

Place the dough in a container with a film of vegetable oil.

distributing the oil evenly, to maintain the dough
hydrated and prevent it from sticking to the container. Cover the dough with a bag
plastic and let it rest for one (1) hour.
After the first hour, the manipulation is carried out.

Manipulation
The idea of manipulation is to equalize the temperature of the entire mass and remove the
gases (degass) to prevent the gases from creating a sour taste in the
dough.
Take out the weight of the container, roll the dough out on the table and degas it.
pressing with the palm of the hand, without damaging or breaking.

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Fold from the edges of the dough to the center, forming a bow.
in the center.
Turn the dough and form a ball, making the top smooth, place
a movie of oil in the container and put a little oil on the
knead it and stretch it to keep it hydrated and prevent it from sticking.

Cover the dough with a plastic bag and let it rest for one (1) hour in a
cool place at a temperature between 24ºC and 27ºC.

Division and weighing

Take the mass out of the covered container.

Proceed to weigh the total mass.
Divide the mass into six (6) or twelve (12) equal weight portions, according to your
preference.

Preformed

Each portion applies a round preform. Extend the portion with the side
smooth underneath and degas with the palm of the hand, creating folds
from the edges to the center to form a ball again. Flip the ball (the
smooth side up), slightly round without generating too much tension and cover them with
a plastic bag.
Rest on the table (relaxation of the dough)

Let the dough rest on the work surface, covered for ten (10) minutes.

Formed
Roll the dough leaving the surface smooth and soft, generating a little tension.
without exaggeration. When there is a lot of tension, the dough can tear (it
they break the alveoli) when they grow in the oven.

Varnishes, coatings, and cuts

With a sprayer, moisten each patty all around and let it roll in
another container full of sugar to create the sugar crust.
Place all the pastries on a greased tray three by three.
half a centimeter apart from each other on each side. During fermentation,
they will stick and grow upwards.

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Final fermentation (maturation and delay in the fridge)

Let the sugar-crusted pastries rest, uncovered, for approximately

for one (1) hour in a cool place, without drafts, at a temperature
between 24ºC and 27ºC or until it passes the maturity test with the finger.

Baked

Preheat the oven half an hour before baking at a temperature of 180ºC.

355ºF. If you have a temperature gauge in the oven, it is better to know.
the actual temperature of the oven.
Place the tray in the middle of the oven for approximately 15 to 25
minutes.
Check the oven to ensure that the breads are baking properly.
uniform. Move the tray or turn it around if necessary to achieve that it
Bake evenly.
Take the breads out of the oven when they have a golden color to your liking.

Cooling

When taking the breads out of the oven, transfer them to a rack or wooden board.
warm place, we want them to cool down and avoid air condensation, otherwise it
it generates a moist crumb and definitely damages the result.
Let it rest for at least twenty (20) minutes. Lots of patience! They are ready.
almost ready. Enjoy your Milk Bread!!!

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Milk Bread
Dough improved with French Detrempe

Tips
Plan two days for the preparation of this version of Milk Bread.
Day 1: Preparation of the French Bread Preferment
Day 2: Preparing the bread dough
The amount of preferment you are going to prepare to improve the dough is 15%.
more than the amount indicated in the baker's formula of the dough.

French Pie Preference

Ingredient Formula (%) Peso
Baker's flour 100 74g
Water 65 48g
instant yeast 1 0.7g
Salt 2 1.5g
Total 168% 124g

Time
Baker's flour 100 210g
Water 25.8 54g
Instant yeast 1 2.1g
Salt 0.7 1g
Lightly beaten eggs 26.1 55g
Unsalted butter 19.6 41g
Sugar 26.1 55g
Powdered milk 6.5 14g
Prefermento Pie 51.5 108g
Total 257.4% 550g

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Step by step of the baker

Preparation of the preferment dough (Day 1)

In a round container with a wide mouth, add the water according to the
formula.
Now incorporate the yeast and mix until practically dissolved.
instant yeast granules in the water.
Add the flour little by little and dissolve it into the mixture from the previous step.
until forming a ball of dough.
Let the dough rest for 3 minutes.
Incorporate the salt until it is fully mixed with the rest of the dough.
Place the dough in a clear container and make a mark on the container,
indicating the initial height of the mass.
Cover the container and let it rest at room temperature (25 degrees)
centigrade preferably) for 3 hours or until the dough triples
its height.
Put your container in the fridge and let it rest for 18 hours.

Dough preparation (Day 2)

Go to the dough preparation section

Mixing and kneading

First mixing cycle with preferment

For the initial mixture, reserve the preferment, the butter, and the salt.
In a container, mix the flour and instant yeast.
In another container, mix the water with the powdered milk, the egg, and the sugar.
until dissolved.
Create a volcano with the mixture of flour and yeast and place the liquids in it.
center of the volcano.
Combine the ingredients until you have a dough. Knead for two minutes until
form a ball. Let it rest for ten (10) minutes.
Knead the mixture for one (1) minute and add the salt. Knead until it no longer
feel grains of salt in the dough, no more than two (2) minutes. Form a ball
and place it inside a covered container for ten (10) minutes.

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Knead the mixture for one (1) minute and add the preferment until
integrate completely into the dough. Knead no more than two (2) minutes.
Form a ball and place it in a covered container for ten (10)
minutes.
From now on, follow the steps indicated starting from thesecond cycle
of kneading.

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Milk Bread
Dough improved with Biga Preferment

Tips
Plan two days for the preparation of this Milk Bread version.
Day 1: Preparation of the preferment Biga
Day 2: Bread dough preparation
The amount of preferment you are going to prepare to improve the dough is 15%
more than the amount indicated in the baker's formula of the dough.

Preferment Biga 125%

Ingredient Formula (%) Weight
baker's flour 100 83g
Water 125 103g
Instant yeast 0.33 0.3g
Total 255.33% 186.3g

Table
Baker's flour 100 202g
Water 3 6g
Instant yeast 1.2 3g
Salt 1.4 3g
Slightly beaten eggs 27.1 55g
Unsalted butter 20.3 41g
Sugar 27.1 55g
powdered milk 6.8 14g
Biga Preferment 80.1 162g
Total 267% 540g

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Step by step of the baker

Preparation of the preferment Biga (Day 1)

In a round container with a wide mouth, add the water according to the
formula.
Now incorporate the yeast and mix until almost dissolved the
instant yeast granules in the water.
Gradually add the flour and dissolve it into the mixture from the previous step.
until forming a mixture.
Cover the container and let it rest at room temperature (25 degrees)
preferably in degrees Celsius) for 3 hours or until the dough triples in size.
its height.
Place your container in the refrigerator and let it rest for 18 hours.

Dough preparation (Day 2)

Go to the section preparing the dough

Mixing and kneading

From here on out, follow the steps indicated in the milk bread recipe.
improved with preferment dough, starting from the first mixing cycle with
promotion

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Milk Bread
Mother DoughTalvina

Tips
Plan two days for the preparation of this version of the Milk Bread.
Day 1: Preparing the Sourdough StarterTalvina
Day 2: Preparation of the bread dough

Mass
Ingredient Formula % Weight (g)
baker's flour 100 241
Water 18 44
Instant yeast 0.2 0.6
Salt 1 2.4
Slightly beaten eggs 23 55
Unsalted butter 17 41
Sugar 19 45
Powdered milk 6 14
Talvina 45 108
Total 229% 550g

Step by step of the baker

Mixing and kneading

First kneading cycle

For the initial mixture, set aside the butter and the salt.
In a container, mix the flour and the instant yeast. You can exclude the
yeast and only use talcum powder.

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In another container, mix the water, the talvina, the powdered milk, the egg, and the
sugar until dissolved.
Create a volcano with the mixture of flour and yeast and place the liquids in it.
center of the volcano.
Integrate the ingredients until you have a dough. Knead for two minutes until
Form a ball. Let it rest for ten (10) minutes.
Knead the mixture for one (1) minute and add the salt. Knead until no
feel grains of salt in the dough, no more than two (2) minutes. Form a ball
and place it inside a covered container for ten (10) minutes.
From here on, follow the same steps as indicated in the bread recipe.
milk starting from thesecond kneading cycleWe should only consider differences.
in the maturation time since we are using little yeast and talvina.

Final fermentation (maturation and delay in the refrigerator)

Let the pastries with sugar crust rest, uncovered, for approximately
for three (3) or four (4) hours in a cool place, without drafts, at a
temperature between 24ºC and 27ºC or until it exceeds the ripening test
with the finger.
If you do not use yeast, the time is prolonged, approximately 16 to
20 hours or until it passes the finger maturation test.
References and links
For the conception of this bread, we have used as a source of inspiration,
the formulas of theEuropean Bread Institute, theBaker Academic Group and
Pastry chef of Venezuela, @artisan_baker, @taosbaker, Chef Laszlo
Gyomrey, Plaza’s,@elgatogolosoblog, @consentidoenboca, @steconstance.
● This procedure has been written, validated, and adjusted by 4 hands by:
○ Jesus Méndez@1painalafoisyAlexander Ramírez@hazpanencasa)
● Quality assurance tests have been conducted together with:
Dunia Morales@dunitasbakery
Alba Cennerazzo@farinaelievito
Claudia Raga@algosevaacocinar
Did you like this recipe? Spread the word and share this recipe on your social media
with the hashtag #mapofVenezuelanBreads and tag @1painalafois and
@hazpanencasa.
Warning: All this information is shared with the hope of making it known.
our preparations with a homemade approach. This work is in progress and

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we will be grateful for any collaboration to improve, complete and/or

complement the information presented here.
3.4 (06/23/2022)

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