Milk Twisted Bread (Dan Lepard)

Category: Yeast bread
Milk Twisted Bread (Dan Lepard)

Ingredients

Dough:
instant yeast 4 g
wheat flour c. from 280-300 g
cream 33-35% 40 g
milk 120 g
salt 4 g
sugar 25 g
egg 15 g
ghee 30 g
olive oil 10 g
Additionally:
egg, sesame seeds for finishing

Cooking method

  • Milk Twisted Bread (Dan Lepard)Bring milk and cream to a boil, but do not boil. Pour into a thermos. Leave for 45-50 minutes.
  • Mix yeast with flour (1 tbsp. L leave), pour in warm milk, egg, add sugar. Knead for 10 minutes.
  • Add room temperature ghee, olive oil, remaining flour.
  • 5 minutes before the end of the kneading, add salt to the dough.
  • Knead a soft, non-sticky dough.
    Milk Twisted Bread (Dan Lepard)Tighten the container with the dough with plastic foil. Fermentation at + 4C for 12-14 hours.
    Milk Twisted Bread (Dan Lepard)Let the dough warm up at room temperature for 90-120 minutes.
  • Divide the dough into the desired number of pieces.
  • Roll each piece thinly, roll into a roll. Cover with plastic wrap or a damp towel, leave for 10-15 minutes.
  • Roll the rolls on the table, lengthening.
    Milk Twisted Bread (Dan Lepard)Form a braid. Cover TK loosely with foil. Proofing at room temperature for 60-75 minutes.
    Milk Twisted Bread (Dan Lepard)Before planting in the oven, grease the TK with an egg, sprinkle with sesame seeds.
  • Bake in an oven preheated to 220C (convection 200C) degrees, with steam for the first 5-6 minutes. Then lower the temperature to 180C (convection 160C) degrees and bring the bread to readiness.Milk Twisted Bread (Dan Lepard)
  • Milk Twisted Bread (Dan Lepard)

The dish is designed for

1 loaf weighing about 500 grams

Time for preparing:

4 hours + 12 hours

Cooking program:

oven

Note

I spied the recipe in an English-language blog.
Challah weaving from six strands:


Tanya-Fanya
Manechkawhat a crumb mmmmm .... dream!
Thank you for the culinary and aesthetic pleasure delivered

"Fermentation at + 4C for 12-14 hours."
Is it in the fridge ???
Sonadora
Tanya, Thank you so much. I would be glad if the recipe comes in handy.
Quote: Tanya-Fania

"Fermentation at + 4C for 12-14 hours."
Is it in the fridge ???
Yeah, in the fridge. Long-term fermentation is beneficial to this bread.
Newbie
what threads
Kalyusya
Quote: Newbie
what threads
Yeah. We have a great braid weaver.
Trishka
Manya, are you braiding your braids again?
Pretty woman!
And what a crumb!
Sonadora
Newbie, Galina, Ksyusha, thanks, girls.
The dough in the work is very pleasant, and the bread itself is the most fragrant.
Quote: Kalyusya

the great braid weaver.
And legs, as it turned out. They got so entangled today that I almost stretched out in the kitchen.
Trishka
Quote: Sonadora
today weaved that almost stretched out in the kitchen.
You are there, tavoy, we do not braid anything other than bakery braids, we need you alive and healthy
Sonadora
Thank you, Ksyusha.
NM
Manechka, the hand of the master is immediately visible, beauty
Sonadora
Hope, Thank you.
Mandraik Ludmila
Manya, I just realized that this is the same pigtail from the topic about cutting dough.
Manechka, but to boil it in a thermos, what's this for? Maybe somehow you can boil it in a cartoon and leave it warm for an hour? I won't find a thermos here in my village
Sonadora
Quote: Mandraik Ludmila

this is the same pigtail from the topic about cutting dough
Buttercup, no, there was a weaving of five plaits, and the sixth plait in the form of balls was laid on top. Here is a classic version of weaving of six strands.

Quote: Mandraik Ludmila

to boil it in a thermos, what is this for? Maybe somehow you can boil it in a cartoon and leave it warm for an hour?
This technique with milk and tea leaves is widely used by the Japanese and Luda (marianaaga) wrote about it. I don't remember about the physics of the process. This improves the quality of the wheat bread.
Mandraik Ludmila
Manya, I realized I looked at you all the braids, I was especially interested with cottage cheese and apples, but ... Now there is nowhere to do, in the sense of rolling out, we live literally on honey. We started pumping out and pouring into the banks, we walk in the house along the "paths" between the "honey", all tables are occupied. In general, I will watch the video for now and gain my wits, and then, I hope, like UH! Such not very large buns will fit into a wonderful frying pan, I live here without an oven

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