White Mountain Bread (Beth Hensperger) (oven)

Category: Yeast bread
White Mountain Bread (Beth Hensperger) (oven)

Ingredients

Wheat flour, 1st grade 500 g
Dry active yeast (Saf-Levure) 4 g
Butter 30 g
Salt 10 g
Sugar (to activate yeast) 3 g
Light honey 40 g
Baked milk 225 ml
Warm water, t = + 40 ° С 100 ml

Cooking method

  • Bring the milk to a boil and keep at a temperature above t = + 90 ° C for 30 min.
  • For example, pour boiling milk into a thermos for half an hour, sealing it tightly.
  • Then cool the milk from the thermos to t = + 40 ° C.
  • Yeast, meanwhile, activate in warm (t = + 40 ° C) water with 3 g of sugar during 20 minutes.
  • Pour milk into the bowl of the combine, add salt, honey and butter, 1/2 cup flour and beat until smooth with a spatula for 3 minutes at low speed.
  • Next, very gradually, knead the dough, pouring in the yeast solution and pouring over 0,5 glasses of flour at a time and beating thoroughly until smooth for 1 minutes after each addition of a small portion of flour. Finally, touch up with a mixture of water and milk, if necessary, to obtain a very soft, sticky dough.
  • The whole kneading process - very gradual introduction of flour and kneading each new portion until smooth within a minute - will take a total 8-12 minutes.
  • This will make a soft, sticky dough.
  • Shift combine to high speed. If necessary, change the blade to the hook.
  • Knead until gluten develops. The dough should grab into a lump.
  • Place in a bowl greased with vegetable oil for fermentation on 2 hours at t = + 20-24 ° C.
  • The dough will grow to volume like this:
  • White Mountain Bread (Beth Hensperger) (oven)
  • Roll out the dough into a large rectangle on the table.
  • White Mountain Bread (Beth Hensperger) (oven)
  • If not all the bubbles can be rolled out with a rolling pin, then pierce them with a needle.
  • Form a round hearth bread:
  • White Mountain Bread (Beth Hensperger) (oven)
  • Rastoyka 60 minutes at room temperature under the film.
  • Make a deep cruciform incision in the center, approximately 1,5 cm.
  • Bake 45 min at t = + 175 ° C, first 15 minutes with steam.
  • Cool traditionally on a wire rack:
  • White Mountain Bread (Beth Hensperger) (oven)
  • When the bread is completely cold
  • White Mountain Bread (Beth Hensperger) (oven)
  • I realized that I did not have a knife of a suitable length to show a beautiful cut - I had to cut:
  • White Mountain Bread (Beth Hensperger) (oven)
  • Here's what can be learned from this process:
  • White Mountain Bread (Beth Hensperger) (oven)
  • The following cuts look much more successful:
  • White Mountain Bread (Beth Hensperger) (oven) White Mountain Bread (Beth Hensperger) (oven) White Mountain Bread (Beth Hensperger) (oven)
  • At the end of the topic, it is usually customary to wish a pleasant tea party.
  • Do not rush to put the kettle on, I am going to introduce you a little later what my White Mountain tin bread looks like according to this recipe.

The dish is designed for

One bread (pan or hearth) weighing 900 g

Cooking program:

oven

Note

A source:

🔗

Please pay ATTENTION!
The recipe recommends the use of dry ACTIVE yeast, but not instant or instant (fast acting).

Axioma
After the impressions of the luxurious hearth giant (bread weighing = 900 g and diameter = 24 cm!) With an aroma reminiscent of ice cream, I do not hesitate to start baking "White Mountain" in a baking dish of the company BergHOFF D11 with dimensions 23,5 x 13,5 cm.

Let's go back to the dough immediately after fermentation.
After thoroughly removing gas bubbles from the TK rectangle, after fermentation, I roll the dough into a roll, squeezing the seam every half turn and at the end I clamp the seam. I put it in the form. It has a non-stick coating - good luck!

White Mountain Bread (Beth Hensperger) (oven)

One hour later:

White Mountain Bread (Beth Hensperger) (oven)

Preoccupied with thoughts about the organization of steam in the oven, and so that the oven heating mode coincides with the end of the proofing, I again did not photograph the incision process, it's my fault ...

White Mountain Bread (Beth Hensperger) (oven)

Even hot bread literally jumped out of the mold onto the wire rack, which made me happy again:

White Mountain Bread (Beth Hensperger) (oven)

Handsome! He does not even suspect that he will soon be under the knife:

White Mountain Bread (Beth Hensperger) (oven)

Incision:

White Mountain Bread (Beth Hensperger) (oven)

White Mountain Bread (Beth Hensperger) (oven)White Mountain Bread (Beth Hensperger) (oven) White Mountain Bread (Beth Hensperger) (oven)

It turned out very tasty bread!

White Mountain Bread (Beth Hensperger) (oven)

Bread just won me over with its majesty and the most delicate crumb! I will cook some more!

White Mountain Bread (Beth Hensperger) (oven)

Well, is your appetite for bread still awake?
And who has not yet decided - do not hesitate for long!
Good luck to you and ...

BON APPETIT!
vichka strawberry
As always, there are no words how beautifully executed by you personally)))). I saw the recipe for a long time, but I was impressed with your photos. I'll go at least drink coffee from grief)))).
Crochet
I went in, but to say something and nothing ... from what I saw in the goiter my breath stopped ... therefore, I will express myself in the language of emoticons: !!!

Quote: vichka strawberry

I saw the recipe for a long time, but I was impressed with your photos.
The same story ... But I’ll hardly dare to repeat it (well, at least I’ll love it), it’s not my level of difficulty, I would be easier than what ...

Bravo Vitaly !!!
orchidea
Great recipe. And not difficult. I will definitely try. I really love such breads, not only the stomach. but also pleasing to the eye. Thank you very much
Twist
There are no words or even letters !!! I can only scream
Catwoman
I will definitely try to bake your bread, I won.
nut
As always at the "height" I want to try to bake bread, but there is no Saf-Levure, but there is Saf-Moment and raw yeast - what should I do, how to be, I really want such a bread- AXIOMA I'm waiting for advice
anTUTA
A-a-abaldet, a masterpiece performance, just drooling !!.
A few questions from a novice baker:
-can I make a batch in a bread maker?
- is the milk in this recipe originally baked or ordinary, and by heating milk is it meant to stand in a thermos?
ELa_ru

AXIOMA, Great bread. before your skill! I got this:

White Mountain Bread (Beth Hensperger) (oven)

And I bake the hearth with a loaf: this is more convenient to cut into sandwiches.

White Mountain Bread (Beth Hensperger) (oven)

The molded crumb is more tender and does not stale longer.
Luda has two methods of kneading dough for White Mountain in the magazine: one for strong flour (American, Canadian, etc.), the other for Russian. I used the latter, only I did not knead the dough in a combine with knives, but in KM 020, first with a spatula, and then with a hook.

Here is a link to this post:
🔗

Baked from flour "Makfa". I used different yeasts: "Fermipan Red", "Fermipan Brown", "Saf-Moment", fresh yeast "Lux". I took all dry yeast at 4g, and fresh - 10g.

I didn't notice any difference between "Fermipan Red" and "Fermipan Brown", apparently, because the sugar in the dough is not more than 10%. And at Saf-Moment and Lux, the bread turned out to be more luxurious than at Fermipan.

ELa_ru

Quote: anTUTA

- is the milk in this recipe originally baked or ordinary, and by heating milk is it meant to stand in a thermos?

I quote Luda:

(Quote start)

About baking milk

In older recipes, milk was always boiled before being added to the dough. Modern authors, including Betty Hensperger, mistakenly believe that this was done to sterilize milk from bacteria. Modern pasteurized milk, according to such authors, no longer contains microbes and it is not necessary to boil it. It is enough to warm it up to 40C, so that it is lukewarm, for yeast fermentation.

However, in reality, bacteria in milk have nothing to do with it. Milk is boiled in order to block substances that inhibit the maturation of the dough in it. For this reason, milk powder is produced especially for the baking industry, which was heated at 88C for half an hour before drying. At home, regular dry milk from the store should be reconstituted (1:10 dry milk and water by weight) and also boiled and simmered at high temperature before using in the dough! Above in the recipe, I showed how I do this by boiling milk in the microwave and then keeping it very hot for half an hour in a thermos.

I have previously shown an illustration from CAF, which sells high-temperature milk for bakeries, what a striking difference can be made by using properly prepared milk in bread.

White Mountain Bread (Beth Hensperger) (oven)

But what difference does properly prepared milk make in bread a white mountain.

On the left is a bread made with pasteurized milk from a store. On the right - bread with the same milk, BUT BREWED TO A BOILDING AND AGED AT 90-95C FOR 30 MIN. Bread based on pasteurized or raw milk is lower in volume and its crumb is tougher and drier, not so angelically tender and "wet". The crust is rough and of a different color.Bread on properly prepared milk turns out to be so soft that it could be eaten with lips alone. The crust is thinnest and delicately fragile, tasty.

White Mountain Bread (Beth Hensperger) (oven)

Until I myself was convinced from my own experience, on the same recipe, I simply did not believe that all this fuss with milk was worth my time and attention.

(end of quote)

Dana
So I was honored. Just for my family, 900 grams will be a bit too much. And I started calculating. I counted it for 350 grams of flour, Saf-moment yeast. I mixed all the ingredients in the HP for the Pelmeni mode, except for butter. I let it stand for 5 minutes (melted butter). Yes, I completely forgot: baked milk was bought in a supermarket in a plastic bottle "Prostokvashino". It differs from home heating as I am from a Martian. But I was too lazy to heat 230 ml. I added melted oil drain and normal mode for 3h30min. Well risen, smooth crumb, does not crumble. Well, that is, "all according to the recipe"

White Mountain Bread (Beth Hensperger) (oven)
Pogremushka
I baked this bread, it is really very fluffy, delicious and tender
Only milk there, if I remember correctly, was not baked by Lyuda, but simply aged for 30 minutes at 90 * C (in a thermos immediately after boiling). Luda somewhere in the comments said that baked milk may differ in properties from simply aged at high temperatures.
vagsal
Can you please tell me if it is possible to cook this bread in a bread maker? which mode might be suitable for this, for example "French?"
Admin
Quote: vagsal

Can you please tell me if it is possible to cook this bread in a bread maker? which mode might be suitable for this, for example "French?"

While Vitaly is not on the forum - I will answer

Pay attention to the technology of kneading and baking this bread in the first post of the Author of the recipe!

To get as close to the original as possible, you will have to combine the kneading and baking modes of your bread machine.

But you can also bake simple bread according to this recipe - just put all the ingredients in a cold oven and bake in the main cold mode, the bread recipe is simple, you get simple bread.
Track the flour / liquid balance, the consistency of the dough - since the oven dough is different from oven baking.

Good luck!
vagsal
Quote: Admin

While Vitaly is not on the forum - I will answer

Pay attention to the technology of kneading and baking this bread in the first post of the Author of the recipe!

To get as close to the original as possible, you will have to combine the kneading and baking modes of your bread machine.
Thank you for your help
Since my mixer is manual and I think it does not have the ability to knead such a dough, I kneaded according to the recipe (gradually adding flour) using a bread machine in the "pizza" mode, then I took out a bucket and left the dough in it to rise for 2 hours. Then I will do everything manually and in the oven)))
I didn't want "ordinary bread" yet
Axioma
Quote: vichka strawberry

As always, there are no words how beautifully executed by you personally)))). I saw the recipe for a long time, but I was impressed with your photos. I'll go at least have some coffee with grief)))).

vichka strawberry!
Thank you for your unusual and original feedback!
Coffee is not quite a traditional drink for Moldova ...
Low bow to Stefan Chel Mara!

Quote: Krosh

I went in, but to say something and nothing ... from what I saw in the goiter my breath stopped ... therefore, I will express myself in the language of emoticons: !!!
The same story ... But I’ll hardly dare to repeat it (well, at least I’ll love it), it’s not my level of difficulty, I would be easier than what ...

Bravo Vitaly !!!

Crochet!
Painfully touching your review.
Thank you from the bottom of my heart !!!

Axioma
Quote: orchidea

Great recipe. And not difficult. I will definitely try. I really love such breads, not only the stomach. but also pleasing to the eye. Thank you very much

orchidea!
I am firmly convinced that beautiful bread is always MUCH tastier.

Quote: Twist

There are no words or even letters !!! I can only scream

Twist !!! I write in big letters: THANK YOU!!!

Quote: Catwoman

Required I'll try to bake your bread, conquered.

Catwoman!
Thank you very much for evaluating my bread! I hope it will not disappoint you.
Axioma
Quote: nut

As always at the "height" I want to try to bake bread, but there is no Saf-Levure, but there is Saf-Moment and raw yeast - what should I do, how to be, I really want such a bread- AXIOMA I'm waiting for advice

nut!

Yeast "Saf-Levyur" active on 10 - 12 % weaker from dry high-speed "Saf-Moment".
And the ratio of dry to fresh yeast: one to three! (1 : 3). This statement is indisputable as an axiom!
Check the instructions for any bread maker.
Good luck!

Quote: anTUTA

A-a-abaldet, a masterpiece performance, just drooling !!.
A few questions from a novice baker:
-can I make a batch in a bread maker?
- is the milk in this recipe originally baked or ordinary, and by heating milk is it meant to stand in a thermos?

anTUTA!

As a novice baker, you will not be able to make such bread when kneading dough in KhP. And don't dream!

And to the next question you have completely rightly drawn your attention. I agree that if I have baked milk in the refrigerator, then I don't need to simmer it for the ingredient indicated in the recipe.
I should have written at the beginning of my description like this:

"To get baked milk, you should take milk whole, bring it to a boil and stand
at a temperature above t = + 90 ° C for 30 minutes, etc.
Note: If you are too lazy to do this, buy it in the store. At the moment, trading offers 2.5%, 3% and even 4-x fat percentage similar milk.
I promise, in the future, I will be more careful and accurate in laying out the method of making such bread.
Axioma
Quote: ELa_ru

AXIOMA, Great bread. before your skill! ...

... And I bake the hearth with a loaf: it's more convenient to cut into sandwiches this way ...

... The molded crumb is more tender and does not stale longer. Purely subjective opinion.
Luda has two methods of kneading dough for White Mountain in the magazine: one for strong flour (American, Canadian, etc.), the other for Russian. I used the latter, only I did not knead the dough in a food processor with knives, and in KM 020, first with a shovel, and then with a hook.

Here is a link to this post:
🔗

Baked from flour "Makfa". I used different yeasts: "Fermipan Red", "Fermipan Brown", "Saf-Moment", fresh yeast "Lux". I took all dry yeast at 4g, and fresh - 10g.

I didn't notice any difference between "Fermipan Red" and "Fermipan Brown", apparently, because the sugar in the dough is not more than 10%. And at Saf-Moment and Lux, the bread turned out to be more luxurious than at Fermipan.

ELa_ru!

The bread you baked is worthy of deep respect! I take off my hat too. Commendable

ELa_ruWhat kind of knives are we talking about? I didn't mention knives ...
In my harvester Kenwood KM 020 included no knives and I kneaded the dough first with a spatula, and then with a hook at high speed.
And the links to the source are different with you ...

Friends!
Whatever you say, I am satisfied with the baking of this bread!
I will leave aside even the thought of repeating it in HP, so as not to spoil the impression of this wonderful bread!
Reader007
Thank you very much for such a wonderful recipe. I baked this bread today. I will not show the photo - they ate everything, immediately and quickly.
I took liquid homemade honey in May as light honey. I took fresh pressed yeast, 10 grams. The flour was used by the Belgorod Domashnaya. It didn't work out a bit with the batch - I don't have a combine and I decided that the batch could be entrusted to the bread maker. I had to put it in a cup and stir with my hands.
It's very warm at home, so after an hour and a half I decided that the dough looked enough, kneaded, rolled, molded and put in a deep cauldron. The proofing took an hour and fifteen. At the end of the proofing, the oven was turned on at 210 degrees, the lid from the cauldron and the grate were also heated in the oven. She put the cauldron, closed the lid and just the temperature dropped to the desired one (the cauldron still took the excess for itself). I baked it under the lid for 15 minutes, as I opened it so it was clear that it wouldn't hurt another 5 minutes. In total, the bread was baked for 40 minutes.
The result is wonderful: white, fluffy, the taste is unusually delicate.
I will definitely repeat it and then I will show the photo.
Axioma
Hello, Reader007!

Thank you very much for your feedback, for your attention to the recipe !!!
A fascinating and detailed story about your baking Bread "White Mountain" deserves sincere words of gratitude!
Thank you!
I especially liked the phrase:

Quote: Reader007

... - I don't have a harvester and I decided that the batch could be entrusted to the bread maker ...

You are great about trust!

Quote: Reader007


... The result is wonderful: white, fluffy, the taste is unusually delicate.
I will definitely repeat it and then I will show the photo.

Reader007!
We will look forward to your next baked goods with a photo report!
Wish you luck!

notglass
AXIOMAThank you for such a delicious bread.
Baked two breads: white and with the addition of whole grain flour and bran

White Mountain Bread (Beth Hensperger) (oven)

White Mountain Bread (Beth Hensperger) (oven)
vasiliska
Can I ask a question about milk ?! I have baked milk in the fridge (simmering in a cartoon for 6 hours). Can it be used in this recipe? Thank you who will respond)))
Painting
Tatyana, so the recipe contains baked milk, why can't it?

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