Heidi bread is the whitest bread

[will be useful]

Heidi bread is the whitest bread

Category: Yeast bread

Kitchen: japanese

Ingredients
Wheat flour, premium	250 gr.
Instant yeast	1.5 * gr.
Milk (tempered **)	200 ml.
Sugar	2 tsp
Salt	1/3 tsp
Butter	10 gr.
Oatmeal flakes (for sprinkling)	Little

Cooking method

• I want to introduce you, dear bakers, to amazing bread. The whitest bread that can be. In fact, I really love the crispy brown. But I could not pass by this recipe. This bread so stuck in my head that until I baked it, I did not calm down.
• I baked this bread several times. And every time he surprises. In fact, this is the whitest bread I've ever seen. At first glance, it seems unbaked, it has such a white crust. But the bread is baked! Moreover, it is delicious, fluffy and soft like a down pillow.
• I saw this bread at the Honey boy baker in his Cozy Bake blog. He writes that he was taught to bake by a Japanese baker who was very impressed by the touching story told in the Japanese animated film [阿尔卑斯 山 少女. In the story, the boy Heidi saved soft and very white buns for an old grandmother. Then I tried to find this recipe on Russian-language sites. I only managed to find it from alla_dj, a very passionate baker. Honey boy bakes this bread in the form of buns, alla_dj - shaped bread.
• There is nothing unusual in the composition of bread - flour, yeast, milk, butter. The whole secret of the white crust lies in the fact that the bread is placed in an oven preheated to 190 * C. And immediately the temperature drops to 140 * C. In 25 minutes, the bread grows well in the oven and is baked.
• In order for the bread to turn out, I did not change the recipe. But when I first baked it, it seemed to me that there is a lot of yeast in the bread - the bread turned out to have its flavor. Then the next time I decided to reduce the amount of yeast by half. And she was not mistaken. It tasted great now. In addition, I prepared the milk in a special way - ** tempered, that is, I first brought it to a boil, and then kept it at 90 * C for 30 minutes. Luda wrote about this method in her LiveJournal. Baking with tempered milk is of high quality, has a long shelf life and does not stale. This is due to the fact that milk contains substances - thiols, which inhibit the formation of gluten. When milk is kept at 90 * C for 30 minutes, thiols are destroyed, and the dough is enriched with amino acids, sugars, proteins and fats contained in milk. I used this technique for the first time when baking cakes. And she was convinced of the validity of Luda's observations. The cakes turned out to be very lush, tall compared to cakes made with ordinary milk, and did not stale for a long time.
• You can keep milk in the oven at 90 *. But Luda offers another way of tempering - in a thermos. To do this, first bring the milk to a boil (do not boil!).
• 
• Pour into a thermos and leave in it for 30 minutes. The thermos does not need to be doused with boiling water. When boiled milk is poured into a cold thermos, its temperature drops to 90 * C.
• 
• Then you need to pour the milk into a cup and cool to a warm state. Put a small amount of flour from the total amount in a cup with butter.
• 
• Next, prepare the dough. To do this, first mix all the ingredients in a bucket, except for butter, for 2 - 3 minutes until a coarse bun is obtained. And leave in a bucket for 15 - 20 minutes for autolysis ***.
• 
• Honey boy and alla_dj were not given autolysis to the test. This is the first time I did it. But then I decided to apply it. And I noticed the difference in the appearance of the dough and the finished bread. If the first bread had an uneven roof, then the next bread baked using autolysis looked smooth and beautiful.And the crumb has become much fluffier.
• Then add butter with a small amount of flour (from the total amount of flour) to the bucket and turn on the dough kneading program for a full cycle (I have 20 minutes) until a dough with well-developed gluten is obtained.
• 
• Place the dough on a work surface and shape into a ball. Cover with cling film and put in a warm place until the volume increases by 2 - 2.5 times.
• 
• Next, put the dough on a work surface, knead slightly and form into a ball. Cover with a bowl and let it rest for 10 minutes.
• 
• Roll out the dough to the size of the existing mold (I have a mold with a volume of 1 liter). Roll the dough into a roll and place in the mold.
• 
• The next time I decided to make the bread so as not to cut it, but to break it. Because he's very soft. To do this, I divided the dough into 5 parts, twisted rolls from each part and put them in a mold.
• 
• Allow the workpieces to stand in a warm place until their volume increases by 3 times.
• 
• And this is how I looked like a defrosted piece with ordinary, not tempered milk and without autolysis. Honey boy wrote in the comments to the recipe that dents remain on his kolobok and dough whenever you touch them!
• 
• It was the first time for me too. But by autolysis and tempering of milk, I managed to avoid this. So, it's not for nothing that I made changes to the author's technology.
• Sprinkle the workpieces through a strainer with oatmeal, ground into flour. You may not need to sprinkle it, but this will make the finished bread look better.
• Put in an oven preheated to 190 * C and immediately reduce the temperature to 140 * C. Bake for 25 minutes.
• That's it, our bread is ready!
• 
• 
• We cut or break the bread. This is how it turned out to be airy, fluffy and soft.
• 
• And this cut was made the day after baking.
• 
• It was difficult even to photograph this bread - it is so white!
• 
• The bread has a creamy taste, very tender, although there is no baking in it. is he will be useful people with gastrointestinal diseases and those who are contraindicated in bread made from coarse and rye flour. And also tempered milk gives bread those amino acids, sugars, proteins and fats that cannot be obtained in an easily digestible form in baked goods made from ordinary milk.
• We also know that man does not live by bread alone... Highly emotions are importantthat a person experiences while doing this. My whitest bread was not the only one who saw it. And in all he caused surprise and interest... I am a person who is familiar with psychology firsthand. I will not go into the scientific jungle, but briefly note that surprise is the most short-term emotion of all available. And then, depending on the situation itself or the subject, surprise turns into other emotions, for example, interest or joy... The main function of surprise is to prepare a person to interact with a new, sudden event and its consequences. Being ready to meet new things is extremely important for a person. If you look at this question from an evolutionary point of view, it becomes obvious that surprise is the feeling thanks to which a person develops and makes discoveries.
• One person, surprised while watching an animated film, created a bread that was different from all others. Another baked this bread and shared the recipe on his blog with other bakers. The recipe inspired me to not just repeat this amazing bread. Thanks to this recipe, I learned a little more about bread in general than I knew before. My surprise first turned into interest. Then in joy. The joy of discovering something new for yourself. And these feelings do not allow to sit still. They assume forward movement.
• Ray Bradbury, a science fiction writer of the planetary level, once said: “The main thing for me is not to stop being surprised. Before going to bed, I certainly give myself a command to discover something amazing early in the morning. "
• Let's, dear members of the forum, be surprised together.

Time for preparing:

3 hours

Cooking program:

Bread maker + oven

Note

* In the table of ingredients, the amount of yeast given is mine - 1.5 g, i.e. 0.5 tsp. The original was 3 gr.
*** Autolysis - resting the dough before the main kneading.Helps to better develop gluten in dough made from low flour and make finished products more fluffy and taller.
Thanks for the surprise Honey boy 🔗./2011/03/haiji-white-bun.html and alla_dj 🔗

Lyudochkaaa, what an unusual bread! I will definitely bake it when we finish all the bread at home, otherwise there is too much accumulated.

gentle creature .. I agree with Elena: as soon as we eat all the bread, I will definitely surprise the household with new bread again! Thank you, Lyudmila.

Snow White! I looked at it with Alla and was also very surprised. Thanks for reproducing.

Such a beautiful bread !!! Need to try.

How interesting and informative !!! Especially about milk. I will definitely try.

Unusual bread And what is sprinkled on top?

The bread is unusual, at first it caused SURPRISE, then ADMIRATION, and also cook it as soon as possible !!!!
Lyudmila, thank you for such masterpieces and information !!!!!

Lyudmila, as always - the recipe surprises with its history, simplicity of execution, and at the same time - unusual! Thank you for sharing your "finds" - I have never seen such bread, and it is not known if I have ever seen it ?!
I will definitely try it when I deal with my not very new oven - in my opinion, its real temperature is very different from the one set by me :-(, and "plus or minus a kilometer" is not at all an assistant in such a matter ...
p. from. And now bookmark! (oh, how many of your interesting things are already there)

I have a question about milk - all these manipulations should be carried out only with milk "from under a cow" or is it possible with a store one (although EVERYTHING has already been killed there .... or not?)?

Lyudmila, amazing! I really wanted to try. Please tell me, is the amount of yeast in your recipe original, or is it reduced by you (you write that when you reduce the taste, you won a lot)?

[lappl1]

lappl1, Lyudmila,
Amazing bread !!! I will definitely bake it.

And this is how I looked like a defrosted piece with ordinary, not tempered milk and without autolysis.

Lyudmila, and what is autolysis? Direct wp. link where you can read about it.

[lappl1]

lappl1, Lyudochka, well, just super. I correctly understood that when baking Easter cake, it is possible (or even desirable) to apply milk tempering and this will improve its taste?

[Luda]

Luda, another great recipe! Amazing bread !!!
Thanks for sharing with us!

[elena kadiewa]

elena kadiewa, AnaMost, ang-kay, Tanyulya, Tancha, Albina, YuliaBaun, Linga, Kara, A.lenka, Pavla, Vitalinka, girls, thank you very much to all of you! Thank you for your attention and interest in this bread and recipe. It is very pleasant and dear to me! I would be very glad if you try to bake it. I must say right away that you will not find anything unusual in taste. Plain white bread. Its appearance is unusual. And, of course, he attracts everyone with his appearance.

[lappl1]

lappl1, Lyudochka! Are you sleeping at all? every day you give out extraordinary beauty! The head is already spinning from the abundance of goodies!

[Linga]

Unusual bread And what is sprinkled on top?

I just sprinkled it with rolled oats, ground on a coffee grinder. So it is somehow less like unbaked.

I have a question about milk - all these manipulations should be carried out only with milk "from under a cow" or is it possible with a store one (although EVERYTHING has already been killed there .... or not?)?

Linga, Inga, we don't have a cow, so I did it with pasteurized and even powdered milk. By the way, I also read this from Luda. This surprised me, I did not understand the mechanism of manipulating milk powder. But I tested it and was also surprised at the effectiveness of the recommendations.

Lyudmila, what is autolysis? Direct wp. link where you can read about it.

A.lenka, Lena autolysis is a dough lying before kneading. This nap is not long - from 10 to 20 minutes. But for some types of flour and dough there is more. The main purpose of autolysis is to help the development of gluten in the dough from weak flour and make the finished products thicker and taller. You can read it here, for example.By the way, Lyuda wrote, the same as she wrote about milk. But she had already deleted that LiveJournal of hers. And someone copied its text and posted it on the internet.

🔗

Lyudochka, well, just super. I correctly understood that when baking Easter cake, it is possible (or even desirable) to apply milk tempering and this will improve its taste?

Pavla, Tanya, yes, you understood correctly. Last year I convinced many girls to try it. Those who tried it were satisfied. Our conversation about tempered milk can be read in the topic "Cake with Myasoedovskaya" Raisins. But there, this conversation is scattered over dozens of pages. If you're patient enough, read it.

Please tell me, is the amount of yeast in your recipe original, or is it reduced by you (you write that when you reduce the taste, you won a lot)?

Kara, Ira, yes, my amount of yeast is already in the recipe. This is 0.5 tsp.

lappl1, Lyudochka! Are you sleeping at all? every day you give out extraordinary beauty! The head is already spinning from the abundance of goodies!

Helen, kitty, thank you very much! Len, of course, I'm sleeping. But not enough. This regime was formed long ago and somehow does not change. Nothing, enough for me.
And about the number of recipes .. I agree with you - abundance! I don't even have time to read everything that the girls have baked. I throw in bookmarks. Then I will definitely read and bake.

Girls, thank you very much for the questions. I'm going to edit the recipe so that the next readers will have less of them.

[Luda,]

Luda, I have the same as Angela ang-kay there was an association with Snow White or a blizzard. Surprised, gave joy from what I saw and read, delighted with the tireless search for something new!

[lappl1]

What an unusual and delicate bread, and everything seems to be very simple. Ludmila lappl1, thank you very much, took it to your bookmarks, I will definitely repeat it!

[Luda]

Wonderful bread! :)
Luda, you are a real sorceress! Indeed, when I saw this bread, read its history, technology, I was very surprised. So today it has already been lived not in vain!

Wonderful! really very cool and uncommon.

Lyudochka, another unusual, interesting bread! In general, somehow I want to call such bread not bread, but a bride, it is so white.
The history of its creation is entertaining and interesting. Thanks for the beauty!

I join the many thanks. Really very beautiful ! And tempered milk is a godsend.

[Elya_lug]

Elya_lug, win-tat, marika33, Kalmykova, stanllee, thank you, dear girls, for coming to me and praising me. Thank you for the kind words addressed to me. I am very pleased to hear them from you.

I, too, like Angela ang-kay, had an association with Snow White or a blizzard.
In general, somehow I want to call such bread not bread, but a bride, it is so white.

Elechka, Marina, it's nice that my bread evokes such associations.

What an unusual and delicate bread, and everything seems to be very simple.

Tanya, everything is very simple. I even once completely cooked the dough in HP. And then baked in the oven. In general, it turned out without problems.

Amazing! What a great performance!

[Kalmykova]

And tempered milk is a godsend.

Kalmykova, oh yeah ... It was a revelation for me too. Everyone wanted to shout about him. I did just that last year on the topic of Easter cakes. Those who tried it were satisfied.

[Emilia +]

Amazing! What a great performance!

Emilia +, Irochka, thank you very much for your attention to my recipes and for your kind feedback! so nice that you go to my topics. I would be very glad if I like the bread.

[Tricia]

Wonderful bread! :) Luda, you are a real sorceress! Indeed, when I saw this bread, read its history, technology, I was very surprised. So today it has already been lived for a reason!

Tricia, Nastya, dear, thank you. I have already told you about this a hundred times and I never tire of repeating - I like your posts so much. I call them short stories for myself! Thank you, Nastenka, for being able to write a review in such a way that the heart is filled with a wave of warmth.

[Lapp1, Ludmila]

Lapp1, Ludmila, bread is a wonderful and wonderful wonder!
This is the first time I've seen one, sooo interesting!
Thank you very much for introducing this unusual pastry!

[marika33]

Lyudochka !!!!! I am killed on the spot !!!! Interesting bread recipe and excellent presentation on the forum.
While I'm taking it to bookmarks. Indeed, as said marika33, this bread should be called the bride.

Such tenderness - this bread is like a pearl in a shell. The photo inspired such a comparison ..

[lappl1]

lappl1, honey, I baked it! This is a weightless miracle! I did everything according to the recipe, the only thing was that he kept trying to brown me, even though I began to reduce the temperature from 140 to 115. Baking for 25 minutes, because I didn't know what was inside - was it baked? Or not?

Incision

It tastes like a bun!

[Ludmila]

Ludmila, what a beauty! Unusual and very elegant. Like!

Luda, another "wow!"
How do you find everything so unusual, you are our smart girl!
But if you make a white cake, what do you think will work?
By the way, the oatmeal on top is not just for beauty. If the baked goods are greased with oatmeal jelly on top before planting in the oven, it will not brown.
Here's a comparison: all oat baked goods are paler than wheat baked goods.
Look here at Luda in the comments.
🔗./2014/08/washes.html?showComment=1420569101641#c2355227449967082267

[Anise]

Anise, Wildebeest, AnastasiaK, Babushka, Olga VB, girlsiii .... Thank you T A TO E .... To the sky! How pleased I am with your feedback. I am glad that not only did I get to know this miracle myself, but I was also able to show it to you. And I'm so glad that you liked my performance of bread.

How do you find everything so unusual, you are our smart girl!

Olga VBOlenka, oh, she came to this bread from her "Bread for Joy" when she got acquainted with Japanese pastries. And so, I sit, digging in the internet. I love theory. Here are a lot of recipes that came to me not because I was looking for some specific bread, but in search of some theoretical foundations.

Such tenderness - this bread is like a pearl in a shell. The photo inspired such a comparison ..

MariS, oh, really ... Thank you, Marinochka! I didn't see it myself ... When I was looking for a composition, I realized that such white bread should be photographed against a black background, because he really didn't want to be photographed just like that. And when she brought black, the pearls themselves asked for ...

[lappl1]

lappl1, honey, I baked it! This is a weightless miracle! I did everything according to the recipe, the only thing was that he kept trying to brown me, even though I began to reduce the temperature from 140 to 115. Baking for 25 minutes, because I didn't know what was inside - was it baked? Or not?

Incision

It tastes like a bun!

AnastasiaK, Nastenka! You will spoil me so! On the same day, you repeat my recipes! Thank you, my dear compatriot!
And about browning - yes ... You have to look at your oven. The rosy color is not reflected on the taste, but you want the purity of the experiment.
Nastenka, your bread is awesome. I'm so glad you liked him! Peks are still healthy. Moreover, it is much simpler than flatbread.

But if you make a white cake, what do you think will work?

Olya, I think you can, but this bread is not sweet. And I love very sweet and buttery cakes.

By the way, the oatmeal on top is not just for beauty. If the baked goods are greased with oatmeal jelly on top before planting in the oven, it will not brown. Compare this: all oat baked goods are paler than wheat baked goods. Look here at Luda in the comments. 🔗./2014/08/washes.html?showComment=1420569101641#c2355227449967082267

Olya, thank you for the link. It was very interesting to read. If I had known this before, I would have added oatmeal to the dough. And I would have smeared it with jelly. I took this comment by Luda in my bookmarks. So that it was at hand. Something rarely began to visit her. It is necessary to improve. Luda is a storehouse of new and interesting things!

Lyudochka! Amazed by the impeccable performance! As always, strength, soul, work and inspiration are invested in the recipe! Awesome bread turned out !!

[Rada-dms]

Rada-dms, Olyushka, sunshine! You know how dear your opinion is to me! Thank you very much! In the morning I read your comment in the gazebo about an angel ... Tears came from such a comparison! Thank you for your attitude and kind words! May God give you all the very best!

[lappl1]

lappl1, we are sitting enjoying your white bread. The husband said it was a saika. And it doesn't taste like ordinary bread at all, but a wonderful pastry. Yes, next time I'll try to set the temperature even lower, I want to get closer to the original.

[lappl1]

lappl1, Lyudochka is a beautiful bread. I learned so much new! Thanks for the recipe for such a soft and white bread! Very nice!

[Anatolyevna]

Anatolyevna, Tonya, thank you, my dear. I am very glad that not only you liked this recipe, but that it will also be useful in some way.

lappl1, we sit and enjoy your white bread. The husband said it was a saika. And it doesn't taste like ordinary bread at all, but a wonderful pastry. Yes, next time I'll try to set the temperature even lower, I want to get closer to the original.

AnastasiaK, Nastenka, bon appetit. And you know, I corrected this unfair phrase about this bread in the recipe. I agree with you. I just ate my bread already.

here it is yeah !!! Lyudmila, thank you !!

[Anya]

Anya, and thank you ! I am very pleased that you came to see me! I'm glad you liked my bread!

[Ludmila]

Ludmila, really amazing bread, thanks for the work, for the discoveries, for the sincerity.

[Marinochka]

Marinochka, and thank you ! I am glad that you were surprised and you liked this bread! Thank you for coming to my topics and so sincerely commenting on recipes. I am very pleased!

The truncated is gone, sheffff !!! I can not do it anymore! Hold me seven. This is some incredible test!
Lyudochka, what are you doing to me! And so I, a sinner, did not even write a comment when I saw how manna from heaven in the form of bread fell on the forum. But you finished me off. I am in the deepest depression. It's just exclusive. It's not even liquid yeast!
What should I do! My namesakes only eat one type of bread. The oven is not for anyone.
I will not repeat your exploits.
I am leaving you with my rye bread. It remains only to shoot himself.

[Nana]

Nana, Oksanchik, dear ... Don't shoot yourself ... We and your namesakes need you! And who will write about the witch? So, God bless him, Heidi ... Don't bake. I am so glad to see you.

Had a lot of fun reading your comment. You made me happy with it.

Tempered milk oooh ?! and here is how right now I will make cakes on it!