Bread "White Mountain"

Bread "White Mountain"

Category: Yeast bread

Ingredients
flour x / n1 \ s (I have a \ s)	500g
dry active yeast (I have pressed 10 gr)	4g
salt	10g
honey (I have corn syrup)	40g
butter	30g
milk	200-275 ml
water	100-125 ml

Cooking method

• Bring the milk to a boil and keep at T above 90C for 30 minutes. For example, in a thermos, Then cool the milk to 40C. In the meantime, activate the yeast in warm (40 * C) water with 3 g of sugar for 20 minutes.
• Pour the milk into a bowl, add salt, honey (I have molasses) and butter, 1/2 cup flour and beat until smooth, depending on the mixer, for 3 minutes at low speed. Then I gradually added the yeast solution and 1/2 cup of flour and each time thoroughly kneading until smooth and so on until all the flour and yeast solution were mixed in. At the end of kneading, if the dough is steep, you can add water to the desired consistency. The whole kneading process - a very gradual introduction of flour and kneading each new portion until smooth for a minute - will take a total of 8-12 minutes. After kneading, let the dough swell for 20 minutes, and then develop gluten at high speed. The dough will grab into a lump.
• Transfer the dough to a bowl and let it ferment for 2 hours at a temperature of 20-24 * C.
• Put the dough on the table, roll it into a large rectangle, pierce all the bubbles, moisten the dough with water and fold in three, moisten again with water and roll into a tight roll. Crimping every half turn.
• Place in a mold and proof for 45-60 minutes under the plastic wrap. Make a cut in the center. Bake in the oven at a temperature of 177 * C for 45 minutes, the first 15 minutes with steam, and then without steam.
• Since my shape is too small and narrow, my hat seemed to hang over and turned out to be a "mushroom".
• And here is the cut
• 

The dish is designed for

907 g

Time for preparing:

about 5 hours

Note

I also took this recipe from Ludmila's LJ
🔗*** na-aga.livejournal.com/149734.html (remove asterisks)

Good bread! Body movements with milk are not entirely clear, but these are trifles.

[Milk is boiled in order to block the substances that inhibit the maturation of the dough.]

Irina, I, too, before this bread and could not imagine that such manipulations with milk are needed. But Lyudmila is a professional in baking with a capital letter, and I read her comments with pleasure. And here is her answer about milk Milk is boiled in order to block the substances that inhibit the maturation of the dough.

Yes, the bread is good! But I also finally understood why my bread always comes out heavy on not boiled milk and falls off a little during the baking process, with boiled milk it's a completely different story, the bread is always tall and fluffy.

[Ninochka]

Ninochka, wonderful bread turned out !!!
We already have a recipe like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152139.0

Mistletoe, should I clean up?

Mistletoe, should I clean up?

You don't need to clean up anything, every recipe has the right to live on the forum
You have shared your version of baking this bread, there are interesting ideas, another form of bread

Bake for health

[Nina,]

Nina,, and what did you knead this rather liquid, sticky dough? For these purposes, Lyudmila uses, if I'm not mistaken, a rather powerful kneader - a bowl - with various attachments - so that such a dough turns into a ball with a silky structure, a powerful engine and time are needed.

[Admin]

Thank you Admin, I got it.
MariV I also have a powerful Kenwood harvester, and there are also special attachments for dough. Here I kneaded in it.

[Ninul]

I also have a powerful Kenwood harvester, and there are also special attachments for dough. Here I kneaded in it.

Sister name , name !!!

Ninulwhat exactly is your Kenwood model ?! Me tooa kneader overa !!!

[Ninul]

Sister name , name !!!

Ninulwhat is your Kenwood model ?! Me tooa kneader overa !!!

Inna, this is Kenwood Chef Titanium KM010 only I bought it 4 years ago, I think now there are more "advanced" ones.

[Ninul]

I think now there are more "advanced" ones.

I would like to know more ...

Thank you Ninul , I will to want choose next ...

In general, I still continue to dream of Kitchen ...

And what is the reason that, let's say, not all milk is mixed? Now I'm trying it, but it's not at all clear to what extent you can make the dough not thick. The spread in the liquid is simply very large ... I understand that the point is in swelling and subsequent short mixing, so as not to allow gluten to develop strongly ... For some reason, gradual mixing does not seem decisive to me. I doubt that something worthy will turn out, but it's still interesting ... Alas, I don't have a powerful dough mixer. So I don't know what was better to knead, with a bread maker, or a 450W mixer.

[Arkady _ru]

Arkady _ru, water is used to activate the yeast and then this solution is added in several portions during kneading and adding flour. And the scatter of milk (water) due to the moisture content of your flour. Flour is very different in moisture capacity. Therefore, it is not necessary to immediately pour out 275 ml of milk, it is necessary to start with the minimum amount, and as you knead, if the dough is steep, then gradually add liquid so that the dough is not "tight". And gluten must be developed to the desired condition, otherwise good bread will not work. First, you stir in all the ingredients, then let the dough "rest" for 20 minutes and knead until the gluten develops. If there is no powerful combine, then you can knead in HP, the mixer will not take the dough, it will simply burn out, but this is my IMHO.

Optimally, use the "flour in water" principle, and not vice versa.
Pour as much water (liquid) as it is in the recipe, and you can add almost all of the flour at once, leave about 50 grams - and then gradually add flour, and exactly as much as the dough will require at the moment, kneading the dough to the desired consistency, soft dough. Then it may turn out that for a given amount of liquid according to the recipe, it will be necessary to add some more flour (in excess of the recipe), or vice versa, part of the flour may remain unclaimed, such was the moisture content of the flour at the moment of mixing.

This principle is more convenient and better, the dough is completely saturated with flour and liquid and we can determine its consistency immediately, there will never be any imperfect dough.
If you do the opposite, liquid into flour, then if there is a lack of liquid in the dough, breaking a lump of dough with the addition of liquid is problematic, as a rule, the dough is often not mixed, the crumb will turn out to be heterogeneous. And it will take much more time to restore the consistency of the dough, and so will efforts

For me, the desired consistency of soft dough is something like a horse in a vacuum. Apparently, understanding will come only with time, because for me it is always soft. The kneading is noticeably different from the kolobok, here the ratio of liquid to flour is approximately 1.25-1.33. But I did not observe something of such a stretching consistency, as well as bubbles that need to be processed with a fork. Apparently, you get just white bread. I hope that fluffy at least ... In distant landmarks, where I leave for a short while in the summer, everyone is confident that tall and fluffy is obtained only on water, but not on milk, although it tastes better on it. There will be an opportunity to shine this summer, I would like not only empty chatter. This one, which is now being parted, is mixed with extra flour, and the second one on Nekrasovskaya will be of general purpose. An experiment of the type will be. They are already carrying bags of boiled pork, hare and other sausages. All will be sandwiches with a white mountain and a domestic meat industry and cocoa from the morning. In general, I'll look at the result.
Can't Tefalevy NT 4121 be able to pull the batch on hooks?

An experiment of the type will be. I'll look, in general, at the result.

In nature, catch the object of comparison on two legs, and learn to determine the consistency of the dough - it will definitely turn out:
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. More details: #

Nature has not yet woken up and objects are poorly felt. Was surprised to level the dough with wet hands. It's even cooler than the chest. I'll go buy some more flour ... It's a joke. The dough was just very soft (and liquid, if you compare it to a bun), but there were no attempts to fail at the roof. It looks like I overexposed it a little in the oven out of habit. The roof is armor-piercing, and the sides and bottom are soft. I baked one in an L6 type, but oval, and a smaller one on a plate with quantium2. I forgot to make cuts, I was chatting on the phone. Yes, and poured a lot of water, did not boil away, so the tray had to be pulled out in 20 minutes. It seemed to me that when baking in the oven, you feel more relaxed than when dealing with a bread maker. My stove is a beast: electra 1001. People have taken it to the trash heap a long time ago, but it’s still on for me. The oven is good, including the grill and ilyich's light bulb, and the hob, not to be mentioned at bedtime, is disgusting. I’ll change the kitchen, I’ll choose something decent ... The bread is getting cold ... not a single one looks like a mountain.

Where are the pictures?

I could not resist, I tried the warm one yet. I liked the taste very much. Burst that spanking. The crumb, however, is not milky white and does not in any way resemble a white mountain, but it is soft, tasty and the crust is just yum.



Actually, it seems to me, it is worth splashing water before planting in the closet, so they will not have time to grab onto the top at all. And then while you add steam ...

I think the crust is thick on top. But if you liked the taste, it's already good. Next time, adjust both flour and liquid for yourself.

So, now the second part of the ballet has begun with Nekrasov flour, 28 rubles per 2 kg. A bread maker is not exactly what you want to make such mixes. Only because I read about the need to beat the dough until smooth, I realized how sluggishly cotton kneads the dough. If we were doing sekas like that, we would have already died out ... You can mix everything into x / n only at one time, it will not be able to do any gradual mixing. More precisely, it can, but you will not want to stand next to it for so long and do not want to add / pour. All the same, it knocked out to smoothness and there are bubbles, but all this is most likely because the full 1st batch (that is, all the ingredients in a heap) lay in the withers for almost 2 hours on the cycle of "self-eating" and the batch had to be done 2 and a little more (this is after the withers for kneading until smooth). In principle, two would be enough, but I added cold water. If you guess, two batches in Supra 350 are enough. During the kneading process, the dough heats up and loses water - this is one reason for the addition. The second is that in a dough with a lot of liquid, gluten bonds are not so strong and, in my opinion, it is not worth making it liquid, as if you are already baking it, it is not worth it during a swelling cycle. 500g of flour initially consumed 300g of milk and 50g of water, in which the active yeast was frolicking. Then only water was added. The milk stood in the thermos for a day and tasted melted and darkened. But that's okay. While everything is in the process of the 1st proofing.
How to make an incision, lubricate it with a wet knife or oil?

I cut with a knife with teeth

Dry?

Yes, dry.