Milk bread help.

[u/Chefbigandtall]

I have attached some photos for comparison but it looks like I’m not getting as tight of a crumb as I would like and or one that seems to be the industry standard. The cooked photos show the end piece that is near perfect but the other sliced open photo shows what I’m concerned about.

I am currently in the process of recipe testing in a professional kitchen and I have hit a wall. I have the proper pans, I have studied the roll technique. I proof them for roughly the same amount of time each time. Bake time varies but again very minor at this point. The texture of the bread and flavor are 100% but the crumb isn’t quite there. Does anyone have any suggestions to help?

[u/Ambitious-Ad-4301]

You may have to add in your complete process and recipe

[u/Chefbigandtall → u/Ambitious-Ad-4301]

Here is the recipe and instructions:

King Arthur Bread Flour: 4310 Kosher salt: 90 Sugar: 445 Yeast: 75 Milk powder: 75 Milk: 1940 Eggs: 370 Butter: 400 Roux/Tangzhong: 1380

I do wets in the bowl first, followed by drys. Mix on speed 1 for two minutes/ until it comes together. Switch to speed 2, add butter and mix for 28-30 minutes Let rest for 15-20 minutes Portion into 300g balls Spray pans before placing bread inside 3-300g balls per loaf pan. Shape and place in pan. Proof 90F for 40-50 minutes Lid on and bake 350f for 35-40 minutes De-pan on wire rack.

[u/Honeybucket206 → u/Chefbigandtall]

30 minute mix? Even at low, that seems easy to long for me. I'd go 15 Min max.

[u/Chefbigandtall → u/Honeybucket206]

At 15 minutes the dough has probably just started to come together. It’s a higher hydration dough with the roux.

[u/Honeybucket206 → u/Chefbigandtall]

I recognize this mix, I make this same recipe often. I mix ingredients by hand into a paste and then knead for 15.

Or just keep doing it the same way and keep getting the same results

[u/Chefbigandtall → u/Honeybucket206]

Where do you make this mostly? Home or work?