咸方包

Bought T55 and give it a try in doing loaf.

300 gm T55
50% poolish (all milk)
2% salt
10% sugar
10% butter
80% water
Baked at 175 deg C, for 35 minutes

1st time in working with T55; very soft and easy to knead.  Takes 10 to 15 minutes only in french kneading.  Bread is extremely soft, and can hardly slice.  Smell and taste excellent favours of milk and butter 1 or 2 days after.

To improve:
175 deg C is obviously not hot enough.  Crust is light in colour. Tried 180 deg, for 35 min the next loaf which turned out to be more brownish.