Bernese bread (Jeffrey Hamelman)

Category: Yeast bread
Kitchen: swiss
Bernese bread (Jeffrey Hamelman)

Ingredients

Dough:
pressed yeast 5.5 g
wheat flour of the highest grade 187 g
flour with a high gluten content 63 g
milk 112 g (+25 g)
sugar 14 g
salt 5 g
egg 33 g
yolk 6 g
butter 33 g
Finishing:
egg 10 g
sesame

Cooking method

  • Dough:
  • Bernese bread (Jeffrey Hamelman)Grind yeast with fingertips, add flour * (1 tbsp. L leave) and sugar. Pour in warm milk **, egg and yolk.
  • Knead for 8-9 minutes. Add salt, softened butter and remaining flour.
  • Bernese bread (Jeffrey Hamelman)Knead a soft, silky dough.
  • Bernese bread (Jeffrey Hamelman)Leave the dough to ferment at room temperature for 2 hours. In the middle of fermentation, knead the dough once.
  • Forming:
  • Bernese bread (Jeffrey Hamelman)Put the dough on the table, knead, divide into two equal parts.
  • Roll out each of the parts, roll up into a roll. Leave the preliminary proofing for 10-15 minutes.
  • Roll the rolls on the table, lengthening them to obtain bundles with a length of 65-70 cm.
  • Bernese bread (Jeffrey Hamelman)Lay two harnesses on the table at right angles.
  • Bernese bread (Jeffrey Hamelman)Step 1.
  • Move the upper part of the harness (A) down. Move the lower part of the harness (B) up.
  • Step 2.
  • Move harness C to the right, place between harnesses A and D.
  • Step 3.
  • Move harness D to the left.
  • Step 4.
  • Move harness B down, between harnesses A and C.
  • Bernese bread (Jeffrey Hamelman)Step 5.
  • Place tourniquet A up.
  • Step 6.
  • Move harness D to the right, between harnesses C and B.
  • Step 7.
  • Harness C to carry to the left.
  • Bernese bread (Jeffrey Hamelman)For further shaping, repeat everything Steps, beginning with Step 4... Roll the ends of the harnesses with the edge of the palm, wrap them down.
  • Proofing and baking:
  • Bernese bread (Jeffrey Hamelman)Transfer the workpiece to a baking sheet, cover with loose foil.
  • Proofing at room temperature for 90-120 minutes.
  • Bernese bread (Jeffrey Hamelman)Before sending to the oven, grease the wicker with an egg, sprinkle with sesame seeds.
  • Bake in an oven preheated to 220C (convection 200C) degrees, with steam *** for the first 6-7 minutes. Then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
  • Bernese bread (Jeffrey Hamelman)
  • Bernese bread (Jeffrey Hamelman)
  • Delicious bread. I definitely recommend you try it.

The dish is designed for

1 roll weighing 435 grams

Time for preparing:

5:00

Note

* I did not have flour with a high gluten content, I baked from premium flour (Makfa).
** I used tempered milk for this bread: brought the milk to a boil and kept it in a thermos for 40-45 minutes.
Milk calculated in the dough - 112.5 grams, while kneading added another 25 grams.
*** In the author's recipe, bread is baked without steam, but the crust is denser in this case.

Recipe in baking percentages:

wheat flour c. s - 75%
flour with a high gluten content - 25%
pressed yeast - 2.2%
milk - 45%
sugar - 5.5%
salt - 2%
egg - 13.3%
yolk - 2.5%
butter - 15%

Video with weaving challah from two bundles:


Tatyana1103
Manechka,
lungwort
Manechka, you can even guess from just one photograph whose work it is. I don’t want to speak otherwise as a work. Everything you do with your pens is admirable. How beautiful and delicious everything is. Without hesitation I take it to bookmarks.
Sonadora
Tanya, Thank you. Help yourself, while still warm.
Natasha, Thank you. Delicious bread. Try it.
Rada-dms
I sit thinking what kind of bread to bake, and here you are with your next beauty! Man, there is no time to mold and nowhere, I am in the country, everywhere cheeses are pressed and dried. So I'll just start a dough now, then bake a roll. But then I'll make a beautiful one in the city. Will this bread go for cheese sandwiches or baked cold turkey breast?
Sonadora
Olga, Thank you. For buters, it will go very well. The bread turns out to be moderately sweet and rich, like a loaf.
Rada-dms
I went to put it, if I can take a picture normally, I will report back, but here it is darkness, rain and there is no place for a word at all!
Sonadora
Happy baking, Ol.

Should I also go to knead the dough and put it in the refrigerator? Bulkoff wanted to.
eye
Man, took it, that's where I have a drain: bookmarks are bursting at the seams !!!
Thank you, golden, for sharing your talent with us !!!
Rada-dms
Sonadora, hee-hee, I'm a contradictory girl, I put your drowned man, and I will make this beauty without haste, it's a pity to sculpt this on my knee!
eye

two girls in the evening
gathered to sculpt in a row
culinary imperishable
on the table, not on your knee!
Manya finished the challah,
Olya collected cheese
on the bottom of the cottage
today - not otherwise-
as it used to be, a feast
I would help the girls ...
Rada-dms
Quote: ok


I would help the girls ...
Cut down half a bar!
My collection has been replenished with another Tanya masterpiece! I'm saving everything!
Sonadora
Tanya, admire your talent. It's so easy and effortless to express your thoughts in verse.
Quote: Rada-dms

Cut down half a bar!
Olga, she, for the sake of such an occasion, will provide everyone with whole bars.
NM
Beauty, the hand of the master is immediately visible. :) Urgently need a furnace
Sonadora
Hope, Thank you. I would be glad if you like it.
Olga from Voronezh
Holiday and more!
Sonadora
Olga, thank you. Bread is a real celebration of aroma and taste.
Ludmil_a
Manya (nothing that I'm named?), but can I take this recipe for a bread machine?
Sonadora
Ludmila, sure you may.
NM
Manechka, bread in the oven, it smells like a fool ..... Beauty like you did not succeed, hands are hooks. Waiting home for the main taster, my husband
Sonadora
Hope, thanks for trying. I hope the main taster was satisfied, and the beauty of the braids is not a tricky business, it will definitely work out.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers