80% Hydration - Bread Dough Recipe - Soft Milk Bread

Behind the recipe is a lot of hard work. In this stage, liquid 80% hydration level based on flour weight. I started making my own experiment these dough a several years ago. It's easily the best soft bread I've ever tasted! 

Makes 18

18g each, optional

Ingredients

(A)
120g, 1/2 cup cold milk
20g granulated sugar
1 tsp, 4g dried yeast
1/4 tsp salt
160g bread flour

(B)
15g salted butter, in room temperature or 2 tsp vegetable oil 

(C)
35g flame raisins, optional (soaked in hot water and drain out the excess water)
1 tsp pure honey

(D)
1 tsp golden syrup or honey
1 tsp warm water

Method: 
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a hard spatula to stir until combined. rest for a few minutes and transfer to oiled works surface, kneading dough by hand and continue beating until smooth, about 10 minutes and greased the same bowl, cover with the lid, proof in the warm oven or 30 minutes to 1 hour or cold fermentation overnight for the first proof.

2) Place the raisins in a small bowl and pour the boiling water over the top, soak the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with a tsp honey.

3) Divide the dough into 18 pieces. shape into a round balls and roll each in a circle shape,  and some soaked honey raisins, and roll up and then place them on a prepared tray and second rise again for another 30 minutes. 

4) Brush the dough with milk, and lightly sprinkling raw almond slices on top. Bake in no preheated oven, lower rack. 130°C for 12 minutes. Non-fan assisted oven. Let the bread sit in the oven, usually 2 -3 minutes. Take the bread out and warm a tsp golden syrup or honey in a small bowl and brush over the top of the bread or just skip it as you desire. 

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container.
3) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) If it's a winter day, the common problem is that dough won't rise. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) It's recommended to use an oven thermometer if needed.

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Recipe Source: Josephine's Recipes