Among homemade breads, the classic bread that everyone wants to make at least once is mountain-shaped bread.This is a recipe with a simple formula that allows you to enjoy the flavor of wheat.
Ingredients
- Strong flour 100g
- Salt 3g
- Sugar 25g
- Dry yeast 3g
- Unsalted butter 25g
- Water 165cc
Instructions
- Put the flour and salt in a bowl and place the sugar and yeast on the other side of the salt.
- Pour the water towards the yeast and mix with a spatula until it comes together.
- Transfer the dough to the work surface and knead it, using the heel of your palm to put your weight on it.
- When the surface becomes less uneven, it’s time to add unsalted butter.
- Gently spread the dough, add the unsalted butter and knead it well.It will be sticky at first, but it will definitely come together, so be patient!
- When the surface becomes smooth, check the gluten film.
- Gently spread the edges of the dough, and if it spreads out like a film without tearing, it’s a sign that it’s kneaded.If it doesn’t spread properly and breaks apart, you’re not kneading it enough! Knead for an additional 5 minutes and check again for gluten film.
- Roll it up so that the surface is flat, put it in a bowl and cover it with plastic wrap to prevent it from drying out.It will go through primary fermentation until it doubles in size. The recommended time is 30 to 40 minutes at 30℃
- Press the dough with your finger and if it leaves a mark, fermentation is complete.If it rebounds, it means that the fermentation is insufficient, so please continue fermenting a little more.
- Remove from the bowl to a work surface and let it degas.
- Divide the dough into 3 equal parts, roll each part into a neat ball, cover with plastic wrap, and let sit for 15 minutes.
- Roll it out into a rectangle as shown in the photo, making sure to remove the gas with a rolling pin.
- Fold both ends.
- Apply the rolling pin lightly to blend it out, then roll it up from the front. Make sure to close the seams firmly.*Be careful not to wrap the dough too tightly as this may cause the dough to tear during secondary fermentation or baking!
- Place the dough into a mold that has been sprinkled with oil spray.
- Cover with plastic wrap to prevent it from drying out, and let the dough rise for a second time until the top of the dough comes out 2-3 cm from the mold.The recommended temperature is 1 hour at 40℃.
- Bake in an oven preheated to 180℃ for 28 minutes.
- Once baked, tap the mold several times on the stand to prevent it from buckling.
- Just take it out of the mold right away and it’s done!
