Wheat milk loaf

Category: Yeast bread
Wheat milk loaf

Ingredients

wheat flour / grade 540 gram
wheat flour, c / z 60 grams
milk is cold 450 grams
sugar 15 grams
butter (margarine) soft 25 grams
instant yeast 6 grams
sea ​​salt 10 grams

Cooking method

  • Mix flour / grade with yeast and sugar.
  • Pour milk into a bowl, add flour, start kneading.
  • Mix c / grain flour with salt.
  • 10 minutes after the start of the kneading, add c / z flour with salt and butter (margarine).
  • Continue kneading until the flour and fat are completely absorbed and the dough is smooth.
  • The total mixing time is 25 minutes.
  • Kneading with a hook.
  • The dough is soft, practically non-sticky.Wheat milk loaf
  • Round and ferment in a warm place.
  • Fermentation for 60-70 minutes.
  • Dough at the beginning and end of fermentation.Wheat milk loafWheat milk loaf
  • Divide the dough into two equal portions.
  • Form the loaves. I showed how to mold here.
  • Proof with seam side down on baking paper, making a "sofa". Cover with foil.
  • Proof for 50-60 minutes.
  • We bake on a stone. which was heated together with the oven to 240 degrees for the first 10 minutes with steam.
  • Remove the steam, lower the temperature to 180 degrees, briefly air the oven.
  • Bake until cooked for another 20-25 minutes.
  • Get it out, let it cool. We cut and enjoy.
  • Wheat milk loaf
  • Wheat milk loaf
  • Wheat milk loaf
  • Delicious bread!

The dish is designed for

2 loaves

Time for preparing:

3-3.5 hours

Cooking program:

harvester, oven

Note

Delicious, soft bread with a thin crispy crust and delicate crumb. The bread is spied on a foreign blog. I have adapted to my torment. Recommend.

vedmacck
I took it to the bookmarks.
I don't know how to mold loaves, I have to learn
ang-kay
Tatyana, I gave the link in the text, where I showed it. Try it, everything will work out.
vedmacck
I already did this master class, it does not work
I think you just need to twirl the loaves more often
NataliARH
Angelawhat a gorgeous craquelure
stanllee
What a great one. I will bake 100%. Thank you.
Bridge
Quote: NataliARH
what a gorgeous craquelure
Also the first thought, "what a crust!"
Tanyulya
Well baaaaton vaschshche otpad, I just looked at the meat, and the loaf is more beautiful
eye
Quote: Tanyulya

Well baaaaton vaschshche otpad, I just looked at the meat, and the loaf is more beautiful
I will fully support, namesake!
Angela, bravo!
Anatolyevna
ang-kay, Angel and pour cold milk or warm nada?
The loaf is beautiful, delicious! I want one too!
ang-kay
Girls,thank you very much. Bake to your health. The recipe is very simple, but the result is very good.
Quote: vedmacck
I think you just need to twirl the loaves more often
TatyanaSo nothing complicated at all. Practice and everything will definitely work out.
Quote: Anatolyevna
and pour cold milk straight
Ton,straight cold. The kneading is long and the dough overheats.
Rada-dms
Simple and masterpiece! Thank you so much!
Happy birthday, our joy !!
ang-kay
Rada-dms
ang-kayPerhaps you are preparing a large table, so late or not sleeping early?

I also congratulated you in Temko

ang-kay
No. I don't cook big. We are parents. All. Not until the holidays. I haven't slept since twelve. It's always like that. There were no 12 hours of light throughout the region. So they gave it and got up. I went to see what happened to the refrigerators.
Tumanchik
Wonderful magic bar. Well, straight from the store, when they sell without packaging. It is sealed there hot and the crust does not work. And you have it shines straight from the kinks. Very beautiful. You really are a sorceress!
Happy Birthday to You. And thank you for letting us learn how to cook such wonderful things!
ang-kay
Tumanchik, thanks, dear!
irina23
Angela, happy birthday! All the best to you! May your dreams always come true! All your recipes are at the highest level, thank you very much for sharing your art of cooking deliciously with everyone!
ang-kay
Irochka, thank you very much!
Albina
Angela, Wheat milk loaf
The loaf is wonderful.
eye
Angela, happy birthday!
Peace! Good health and happiness to you and all relatives and friends !!!
Matilda_81
Angela! HAPPY BIRTHDAY!!!!!!!!!!!!!!!! I wish you good health, good mood and thanks for YOUR RECIPES !!! URAA !!!
ang-kay
Albina, thank you!
Fantik
Angela, happy Birthday!

Wheat milk loaf

I will definitely bake a bar! How soft!

PS. (in the meantime, I brought the last living lavender flowers from the dacha, and buckwheat honey ...)))

Sonadora
Angela, happy birthday !!! May everything be good for you and your loved ones!
The bread is fantastic, you never have another!

I would have chewed the whole crust!


ang-kay
Anastasia, Manyun!Thanks for the loaf's praise and congratulations!
stanllee
Thank you, very cool dough and awesome bars turned out. She cut off the hump straight hot.
ang-kay
Maryana, to your health. Do you want to bring a photo?
stanllee
Quote: ang-kay

Maryana, to your health. Do you want to bring a photo?
Is that a cut. They are not photogenic, they are embarrassed I will not torture them, we still have to eat them
ang-kay
Prodinamila means!
Fantik
Quote: stanllee

Is that a cut. They are not photogenic, they are embarrassed I will not torture them, we still have to eat them
Have fun! I directly presented myself.)) My loaves often have such a situation ...)))))
Then the cut. With the magic word Please!
stanllee
Quote: ang-kay

Prodinamila means!
No, well, why immediately after your "creation" somehow I will not venture to exhibit. ; D Another time
ang-kay
Agreed.
Fantik
I could not get. Made with whey and pressed yeast. The dough was immediately very liquid. After adding whole grain it is still liquid. I added two more spoons without a hill of the highest flour. In general, the bun is sticky and dull. When she molded, she sprinkled the table and everything else with flour very abundantly, thus adding a decent amount of it. And apparently did not wait for the final proofing of the loaves. She put it down to bake, hoping that they would still rise. They rose, but not enough, and as a result they are gray, dull ... I have had a lot of failures over the last month ... More than fluffy bread.
ang-kay
Anastasia, sadness! : girl_cray1: What happened? I have baked this loaf twice already and everything is normal. Maybe the liquid was measured incorrectly?
Fantik
Angelamaybe. I don't know what it was. I will try again.
Ludmil_a
Angela, I really want such a loaf !!! But there is no baking stone. How to make such a beautiful crust?
ang-kay
Ludmila, it is not necessary to bake on stone. You can use any cast iron pan, rooster, or just an inverted baking sheet. You can put ceramic tiles not glazed, ceramic dishes, heat-resistant glass for ovens. options weight. Any utensils must be heated together with the oven and oven with steam.
Ludmil_a
Does the glass form need to be turned over? And do you need to put baking paper on all of the listed items?
ang-kay
I always put paper. With it, it is convenient to transfer to any dish. Glassware, I have a duck, does not turn over. I bake inside and cover with a lid. If you cover with a lid, then no steam is needed. Hold under it for 15 minutes, remove and everything else according to the recipe.
Ludmil_a
Thank you, Angela!
ang-kay
It's my pleasure. I am always glad to help if I can.
Masinen
Angela, I decided to make your bread. Tell me, do we mix 1 in time for 25 minutes?
How can I set the speed, as usual, from the minimum to 1?
ang-kay
Masha, my dough mixer kneads at the first speed for 3 minutes, and then automatically switches to 2. I don't know how yours works. Kneading one. Minutes 20-25. See for yourself, as soon as the dough is smooth and shiny, you can turn it off. For the second time in HP I kneaded on the "main" program 7 * 5 * 12. So I loaded everything at once, only the salt after. Everything worked out fine.
Masinen
Angela, Thank you!! I went to do it!
irina23
Angela, baked 2 bars, it smells so delicious, thanks for the science I can't do cuts. But I think I will feel it with experience. One cracked on the side a little bit, not enough proofing looks like. And you also need to adjust the temperature to your stove, heated the stove to 240 °, down a cup of boiling water, sprinkled the loaves on top, made cuts for 10 minutes, then took out the cup and lowered the temperature to 180 and baked for another 25 minutes. As a result, the bottom is slightly burnt, and when I took it out, I feel they are heavy and the crust is soft but ruddy. I put it on the wire rack for another 10 minutes at 180. They cool down on the wire rack, but the crust is not crispy, I’m probably doing something wrong. Never mind I will defeat him

Wheat milk loaf
url = https: //Mcooker-enn.icdself.com/gallery/albums/userpics/87471/IMG_20151011_213652.jpg]Wheat milk loaf
ang-kay
Irina, outwardly it turned out not bad.
Quote: irina23
down a cup of boiling water
I'd rather pour over something hot
Quote: irina23
the crust is not crispy
It only crunches initially, and then not at all rough.
And baked on what?
irina23
Baked on an inverted pan, and the crust is very tender. Can you pour boiling water into a hot frying pan? Is it better on a stone? Thanks for the advice. And how deep to make cuts?
ang-kay
Did you reheat the baking sheet with the oven?
Quote: irina23
can I go to a hot frying pan?
Yes.
Quote: irina23
Is it better on a stone?
Better. of course, but it will completely replace a stone and a cast-iron frying pan
Quote: irina23
And how deep to make cuts?
The deeper the cut, the wider it then opens.
irina23
Angela, already tasted soooo delicious, you can just eat half a baton without anything, I’m holding on, or else we had dinner, and here it’s such deliciousness, I’ll repeat. The protvin was heated together with the oven, and in my cuts it turned out that it was not deep, it turned out beautiful, and the deep cut did not open up much and remained a pale strip. I soaked the knife in water before cutting, otherwise the dough drags on the knife. Very tasty and I want it to be beautiful

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