Ultimate Milk Bread

1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.

2: Using a stand mixer with a dough hook and mixing bowl attached, add all the bread ingredients + poolish, except for the butter. Mix at medium speed for about 5 minutes until a rough dough forms.

3: Add in softened butter and knead for about 20 minutes until the dough stretches well and passes the window pane test.

4: Cover and let it rise to double in size (about 1 hour in a warm area - 80F).

5: Once risen, punch the dough to let the air out. Divide the dough into 3 equal weights. Roll and shape the dough, then place them in a 450g pullman loaf tin.

6: Cover and let it rise until it almost reaches the lid, with slight resistance when sliding the lid.

7: Preheat the oven to 375F and bake for 30-35 minutes.

8: Once baked, tap the loaf tin to release the hot air and remove bread from the tin immediately. Let it cool completely before slicing.