Ingredients
- 160ml warm water (30°C)
- 100ml warm milk (30°C)
- 2g dried yeast
- 365g T65 flour
- 8g salt
Place the warm milk and water and the dried yeast in the bowl of your food processor. Mix and leave to stand for a few minutes. Add the flour and salt and knead with the hook.
Cover the bowl and leave the dough to rise for at least 3 hours.
When the dough has doubled in volume, place it on a floured work surface and shape it into a sausage to fit your mold (maximum 24 cm long).
Grease the mould, place the pastry inside and leave to rise for another hour.
Place your mold in the drawer of your Air Fryer and start the Pains program, changing it to 180°C for 20 minutes.
Check the bread for doneness. If the underside is undercooked, remove it from the pan and let it cook for a further 5 minutes.
