Cuban Milk Bread (Рan de leche) by Nitza Villapol

Category: Yeast bread
Kitchen: cuban
Cuban Milk Bread (Рan de leche) by Nitza Villapol

Ingredients

dry yeast 3.5 g
premium wheat flour 340 g
malt 1 g
vitamin C 1/2 pinch
milk 125 g
water 125 g (+ 20g)
salt 6 g
sugar 12.5 g
vegetable oil or refined lard 17.5 g

Cooking method

  • Bring the milk to a boil three times. Check the milk temperature, it should be 100C degrees. Pour milk into a thermos and leave for 30 minutes.
  • Add water to the milk so that its weight is again 125 g, as it evaporates a little during the boil.
  • Soak yeast (I have a saf moment) in 20 grams of hot water (40C degrees). Leave on for 15 minutes.
  • Mix half of the flour with malt (not added), salt, sugar, ascorbic acid. Add milk (125 g), vegetable oil and very cold water (125 g). Beat with a mixer on high speed for 10 minutes.
  • Add yeast, remaining flour. Stir and check the temperature of the dough. It should be 30-35C degrees.
  • Put the dough in the refrigerator for an hour and a half.
  • Remove the dough from the refrigerator and knead until the gluten develops (kneaded in a bread maker for 15 minutes). The dough is very soft and sticky.
  • Tighten the container with the dough with foil or close the lid. Refrigerate for 3 or more hours (I have about 9 hours).
  • Knead the cold dough again for 10 minutes. Leave at room temperature for one hour.
  • Dust the table with flour, lay out the dough, knead a little and shape the bread (rolled it into a layer and rolled into a roll along the long side). Transfer to a baking dish, seam side down.
  • Proofing - 1 hour at a temperature of 40-42C degrees (put in the oven, along with a mug of boiling water)
  • Bake bread in an oven preheated to 200C (convection 180C) degrees for about 45 minutes.
  • Carefully remove the finished bread from the mold, transfer to the wire rack and drain completely.
  • Cuban Milk Bread (Рan de leche) by Nitza Villapol
  • Cuban Milk Bread (Рan de leche) by Nitza Villapol
  • Cuban Milk Bread (Рan de leche) by Nitza Villapol

The dish is designed for

1 loaf weighing 600 g

Note

Luda's recipe: 🔗

If you want the bread crumb to be even more airy, roll out the dough into a layer about one centimeter thick (Luda, unfortunately, does not describe the molding method). This time I was so carried away, wielding a rolling pin, that I rolled out the dough thin enough, no more than 5 mm thick.

Nikusya
Manka, Man, as always - HIGHER PILOTAGE! Bravo!
I will try the recipe in the bins!
Sonadora
Ilona, try it! The bread is wonderful.
Marina_K
Manechka, how I like your bread. THE BEAUTY!
However, I read the recipe and there were questions:
one . Why does milk need to be boiled already 3 times? and even after standing in a thermos? The taste, I think, will not have time to change during this time, or should foam form?
2. How does the yeast react when diluted with hot water, does not lose its activity? Although according to the description of further technology, probably not.
3. How do milk, malt, ascorbic acid feel "in one bottle"?
And the most important question - how does this interesting bread taste?
Kara
Man, and Man, well, I love your bread! Well, whatever recipe is a delicious masterpiece! As I knew, today in the pharmacy I bought ascorbic acid in powder. Tell me how on earth, if you count (for other bread) the ingredients, then in what ratio should you pour ascorbic acid? And what for, flour or liquid? Or all together?
Tumanchik
Manechka your beauty is not imitated! Well, nothing can be distinguished from the store! And with milk then ... mmm ...
Sonadora
Girls, thank you all very much for looking at the bread. And please forgive me for missing again.

Marina, Luda wrote about milk:
About baking milk In old recipes, milk was always boiled before being added to the dough. Modern authors, including Betty Hensperger, mistakenly believe that this was done to sterilize milk from bacteria. Modern pasteurized milk, according to such authors, no longer contains microbes and it is not necessary to boil it. It is enough to warm it up to 40C, so that it is lukewarm, for yeast fermentation. However, in reality, bacteria in milk have nothing to do with it. Milk is boiled in order to block the substances that inhibit the maturation of the dough. For this reason, milk powder is produced especially for the baking industry, which was heated at 88C for half an hour before drying. At home, regular dry milk from the store should be reconstituted (1:10 dry milk and water by weight) and also boiled and simmered at high temperature before using in the dough! Above in the recipe, I showed how I do this by boiling milk in the microwave and then keeping it very hot for half an hour in a thermos. I have previously shown an illustration from CAF, which sells high-temperature milk for bakeries, what a striking difference can be made by using properly prepared milk in bread.

I will not say about malt in the dough, but ascorbic acid strengthens the gluten, gluten threads develop better during kneading.

The bread has a neutral taste, thin crust. With a firm crumb and crispy crust.

Irina, I think, a pinch of 500g flour.

Ir, with potatoes and cabbage went well too.
oxanaoxane
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oxanaoxane
Manechka your beauty is not imitated
oxanaoxane
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oxanaoxane
Thank you
Biryusa
Thanks for the recipe, I'm taking it to your favorites.
Sonadora
Quote: Oxanaoxane

Manechka your beauty is not imitated
Yeah, I am.

Biryusinka, Olya, I will be glad if you like the bread.

Biryusa
Quote: Sonadora
Biryusinka, Olya, I will be glad if you like the bread.
Manechka, I don't even doubt that I will like him: everything that I baked according to your recipes turned out super! By the way, I'll go check in at the Curd Fender

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