Delicate milk loaf by Dan Lepard

Category: Yeast bread
Delicate milk loaf by Dan Lepard

Ingredients

Dough:
dry yeast (I have a saf moment) 1 tsp
milk 225 ml
cream 33% 50 ml
wheat flour 175 g
Dough:
dough +
light honey 1 tbsp. l
salt 1 tsp
wheat flour 200g
butter 25 g
For the top:
1 tbsp. l milk and sesame seeds

Cooking method

  • Dough:
  • Bring milk and cream to a boil, cool until warm. If necessary, add warm water to the 250 ml mark.
  • Sift flour mixed with yeast into a bowl, add warm milk mixture and knead the dough. Tighten the bowl with cling film and leave in a warm place for 3-4 hours. The finished dough will begin to fall off in the center.
  • Dough:
  • Add honey to the dough (in the original - golden syrup), stir well. Add flour, salt and melted (and cooled to room temperature) butter. Knead a soft, slightly sticky dough (do not add flour!).
  • Cover the container with the dough and let it rest for 10 minutes. Lubricate the working surface with a little oil and lay out the dough, gently "knead" it for 10 seconds stretching and folding (remember how Sharik did it, in the cartoon "Winter in Prostokvashino" to the accompaniment of Matroskin's cat "... And I increasingly notice ... "). Let rest 10 minutes and knead again for 10 seconds. Repeat this procedure one more time. After all the stretching and folding, the dough becomes soft, elastic and does not stick to your hands at all.
  • Roll the dough into a ball, cover with a bowl and leave for 30 minutes.
  • Lightly dust the table with flour, roll out the dough into a rectangle, the width of which is equal to the length of the baking dish, roll into a roll along the long side.
  • Grease a baking dish with oil and line with paper. Transfer the dough piece to the mold. Put the form in a bag or cover with loose film. Proofing - an hour and a half in warm dough.
  • Before planting in the oven, brush the top of the bread with milk and sprinkle with sesame seeds. Make several oblique cuts.
  • Bake at 240C (convection 220C) with steam for the first 8-10 minutes, lower the temperature to 220C (200C) degrees, open the oven door and release excess steam, bake for about 10 minutes. Reduce the temperature to 200C (180C) and bring the bread to readiness.
  • Carefully place the finished bread on the wire rack and let it cool completely.
  • Delicate milk loaf by Dan Lepard
  • Delicate milk loaf by Dan Lepard
  • We liked the bread very much, it fully justified its name. Lightweight, with a thin crust, very fluffy. Try it!

Time for preparing:

5:00

Cooking program:

oven

Note

Recipe Sources: 🔗 and 🔗

Master class from Sharik:

MariS
Gorgeous bread, Marisha! Just masterfully executed and the photo, like all the previous ones, is very beautiful.
Sonadora
Thank you, Marish!
The bread is very simple and delicious. I would be glad if you like it.
Twist
Manechkawhat a delicate crumb! Beauty !!!
Sonadora
Marisha, Thank you so much!
Olga from Voronezh
Sonadora, the bread came out of the "seductive handsome" category.
Thanks for the recipe! Cream 33% is not in the store. I put it off for now. What a grudge!
Omela
Manechkawhat a gorgeous bread !!!!
Sonadora
Olya, Ksyusha, Thank you so much!

Ol, Dan's recipe says - double cream, if Google translates correctly - heavy cream. And I decided that the cream is 33%.
Olga from Voronezh
Thank you! : rose: I really hope to have time to try Delicate Milk before the start of the fast.
Sonadora
Olya, I am blond I have a hard time with math today, but you can try to take 80 ml of 20% cream, and 195 ml of milk.

The child confirmed the proportion is correct.At least some benefit from the physics and mathematics profile at school.
lungwort
Marina, the bread is good! The crumb is amazing, in the hole. I'll have to bake. I still have a repeat of the Aleksandrovsky loaf next.
Olga from Voronezh
I thank both my mother and the talented child!
During this time, I also consulted on double cream.
Here's what they answered -
Double cream. Also called "heavy cream". They contain at least 48% fat. Can be diluted with milk to increase volume.
Whipped cream. Contains at least 38% milk fat.
Light cream. It is a liquid cream with 18% fat content.

Let's get out of the situation with a victory! Friends will always help us!
Sonadora
Natasha, Thank you! I hope you enjoy this bread too!

Olya, I have not even seen such, 48%!
Olga from Voronezh
I didn’t even see, but I didn’t hear!
How many interesting and new things!
barbariscka
Marina, what a handsome man! Just gourmet, not delicate ...
Lyuba 1955
Bread, as always wonderful and the master class from Sharik "came in handy" Thank you!
Sonadora
Vasilisa, Lyuba, the recipe is very simple, which is what attracted me. I would be glad if you like it too.
Kras-Vlas
The bread is wonderful, already in the tabs! And the new avatar is just lovely, did not immediately recognize you, Man !!!
Sonadora
Olya! I hope you enjoy this bread.
Quote: Kras-Vlas

did not immediately recognize you, Man !!!
I myself do not yet recognize myself with a new ava.
lungwort
Marina, baked your bread the other day. I really liked the whole family and even the dog (I got a piece of bread). This bread recipe will definitely take root with us. Thanks for the recipe.
Sonadora
Natasha, to your health! I am very glad that the tailed family member liked the bread too!
lungwort
Manechka, thanks again for the bread. I baked it yesterday and it turned out soooo high, 2 times higher than the form in which it was baked. Delicious, airy. Yesterday there was a guest and everything decreased in size so that there is nothing to show. I was confused by Makfa flour, I had to put not 200g of flour into the dough, but almost 300. I kneaded it with my hands, but I think it's still a lot. If the bread did not rise and was dense, then probably there was a lot of flour.
Sonadora
Natasha, sorry, I overlooked your answer!
Quote: lungwort

I was confused by Makfa flour, I had to put not 200g of flour into the dough, but almost 300.
Natasha, here the dough is already very soft, even sticky, and now, while there is no central heating, the flour is more humid, according to my feelings. This is probably why I had to add it.
Anatolyevna
SonadoraI bake Manechka a second time, taking into account my mistakes. The bread is delicious, airy! Thanks for this recipe! I liked the bread baking!
Sonadora
Anatolyevna, Tonya, I am very glad that I liked this wonderful bread.

Shl today all day I was remembering what topic was the master class from Sharik on stretching and folding the dough. And he turns out to be here!
alenka_gribnik
Manechka, downloaded this recipe, I will definitely bake. Thank you very much for the recipes and beautiful pictures.
And double cream is a purely English chip, indeed 48% fat. And they sell them pasteurized (not sterilized). It is a pity that there are no such in Russia, and indeed there are no pasteurized ones. This is due to culinary traditions. There is a huge selection of different milk, cream and yogurt, but there is no kefir, yogurt, baked milk, acidophilus, etc.
alenka_gribnik
Today I baked this miracle! Manechka, thank you very much! Critical bread!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers