Prevent your device screen from turning off while inactive
In a small-medium bowl, add your bread flour, water and yeast and stir together with a spoon or spatula. It should form a sticky paste.
80 g Bread flour | 80 g Water | pinch Instant yeast
Cover your bowl and let sit on the counter for 12-24 hours. You can do less time, but the poolish will not have developed as much flavor at anything around 8 hours or less.
In the bowl of your stand mixer with dough hook attached, add flour, dry milk, yeast, salt, sugar, egg, milk, cinnamon and your poolish.
260 g Bread flour | 15 g Bakers dry milk | 7 g Instant yeast | 6 g Sea salt | 37 g Granulated sugar | 1 large Egg | 120 g Whole or 2% milk | 1 tbsp Cinnamon | Poolish
Turn your mixer on low and let ingredients come together and form a dough (usually about 5 minutes).
Add one tablespoon of butter and continue kneading until the butter has been fully incorporated into the dough before adding the second. Let dough mix/knead until smooth and stretchy. (10-20 minutes)
28 g Unsalted butter
Remove dough from bowl, lightly spray with cooking spray and return the dough into the bowl in a ball shape.
Cover your bowl and let proof in a warm area until dough has risen to about twice the size (1-2 hours).
Take a 9x5 loaf pan and line with parchment. Set aside.
Remove your dough from the bowl and divide into 4 equal portions. Using a scale can help make sure your dough is perfectly divided, however it is not crucial.
Take one portion and roll out into a rectangle about 8-10 inches long and about 4-5 inches wide. Take one end of the short side and roll the dough up. Place seam side down into your prepared loaf pan.
Repeat this process with the remaining portions of dough. Cover your loaf pan and allow the dough to rise for another 30-60 minutes or until the dough has puffed up.
Towards the end of proofing, preheat your oven to 350°F.
When the loaf is ready, uncover and place on the center rack baking for about 22 minutes.
When the bread is baked, remove from the oven and let cool in the loaf pan for about 15 minutes before removing from pan and letting finish cooling on a wire rack. Let the bread cool completely before slicing.Store in an airtight container for 2-4 days. Enjoy!
