English Mountain-Shaped Toast
An English mountain-style white loaf made with high-gluten flour, with a golden crust and soft interior.
Ingredients
Dry yeast (dissolved in 100ml warm water)
15 g
Fine granulated sugar
30 g
Salt
15 g
Water
370 ml
Milk powder
30 g
High-gluten flour (bread flour)
745 g
Butter (added later)
30 g
Instructions
1
Yeast Activation
Mix the dry yeast with warm water until combined, and let it sit for 5 minutes until it foams and rises.
2
Mixing the Dough
Build a well with the high-gluten flour, then add the fine granulated sugar, salt, water, milk powder, and yeast solution. Use a rubber spatula to stir and mix into a rough dough.
3
Adding Butter and Kneading
Add the butter to the dough and knead until the butter is fully incorporated and the dough is smooth and not sticky. You may slap the dough against the work surface to help develop gluten.
4
First Fermentation
Shape the kneaded dough into a round ball, place it in an oiled container, cover with plastic wrap, and let rest at room temperature for 60-90 minutes until doubled in size. To test, gently poke with a finger; if the indentation neither springs back nor collapses, it is ready.
5
Dividing and Rounding
Divide the dough into 6 pieces of 200g each, round them, cover with a cloth towel, and let rest for 15 minutes.
6
Rolling and Coiling
Gently press the dough with your palm to release gas, then use a rolling pin to roll it out from the center outward. Roll it up, cover with a cloth towel, and rest for 15 minutes. Repeat the pressing, rolling, and coiling once more.
7
Final Fermentation
Place the coiled dough into baking molds, 3 pieces per mold. Brush the surface with egg wash, then place in the oven or a sealed container for 40 minutes of final fermentation until the dough expands to 9/10 full in the mold.
8
Baking
Preheat the oven to 180°C and bake the molds for about 40 minutes.
