Chewy mountain shaped bread

Chewy mountain-shaped bread


The easiest Chewy mountain-shaped you could ever possibly want: so soft, so fluffy, so easy.


  • Strong flour 200g
  • Instant dry yeast 3g
  • Sugar 10g
  • Salt 3.5g
  • Milk 75g
  • Water 75g
  • Unsalted butter 10g
  • Spray oil appropriate amount


  1. Apply spray oil to the mold.
  2. Place all ingredients except butter in a home bakery or kneading machine and knead for 10 minutes. Then add the butter and knead for another 10 minutes.
  3. Roll the kneaded dough into a neat ball and place it in a bowl.
  4. Cover with plastic wrap to prevent it from drying out, and let the dough rise for the first time in a warm place around 30℃ until it increases in size by 2 to 2.5 times.
  5. Remove the gas, weigh the dough, divide it into 3 equal parts, roll into a ball, cover with plastic wrap to prevent it from drying out, and leave it on the bench for about 15 minutes.
  6. Using a rolling pin, roll out the dough into a rectangle approximately 11cm x 15cm.
  7. Fold the dough from both sides toward the center.
  8. Lightly use a rolling pin to create a core from the dough on the other side, and roll the dough to make it stretch.
  9. Close the seams firmly.
  10. Shape the remaining two pieces of dough in the same way.
  11. Pour into a mold and press down tightly with your hands from above.
  12. Let it rise for a second time in an oven or fermenter set at 35℃ until it reaches about 5cm above the mold.
  13. Place in an oven preheated to 210℃ and bake at 190℃ for 20 minutes.*Please adjust the temperature and time according to your oven.The moist and fluffy Yamagata bread is ready!