(if unavailable, use strong bread flour + cake flour)
100 g + 100 g
Malt Syrup (optional)
※White chocolate chips
Measure out the powdered ingredients.
Dissolve the yeast in room temperature milk. Pour into the bowl from Step 1.
Use a spatula to mix until no longer floury.
Cover with plastic wrap so it doesn't dry out, and let it rest for 10~15 minutes.
Once again, scoop up the dough from the bottom and then punch it down to bring it together. Let it rest again for about 20 minutes.
Now place the ball of dough into a clean oiled bowl and cover with plastic wrap.
Let it rise until double the original size. ☆ The photo shows what it will look like after rising.
Take the dough out onto a countertop, cut into 2 halves, and lightly punch them down. Roll each half into a ball, and place them seam side down. Let them rest for 15 minutes.
After resting, scatter the chocolate chips on top and knead them into the dough.
Roll the dough into a long, thin shape as if you were making a stalk.
Make another one identical to the first, to have 2 long rolls.
It's difficult to transfer the rolled dough, so put them on parchment paper.
Leaving the dough as is from Step 12, let rest for the second rising. When the second rising has finished, preheat the oven to 250°C.
Slash the top, dribble a little oil into the slashes, mist the whole surface of the dough with water, and bake for 25 minutes at 210°C. Adjust the baking time and temperature according to your oven.
The matcha-milk French bread is finished.
There aren't that many air pockets, maybe because it was made with milk.
Story Behind this Recipe
I love the combination of green tea and white chocolate & I love bread with crispy, hard crusts. Combining both of those flavors produces a slightly bitter + very sweet elegant French bread.
The dough is so easy to work with that you don't even need to add extra water!!! You can chop up a white chocolate bar to use as well. If you use the milk right out of te fridge it will be too cold, so let it warm a little bit and the fermentation processes will go smoothly. To learn more details about the baking process, refer to recipe ID: 971055.