#aca烤明星大赛#italian Bread

Name: #aca烤明星大赛#italian Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 106g High-gluten flour; 0.5g yeast; 66g water; All Italian starter; 4g salt; 5g White sugar; 5g Corn oil; Some Coarse corn flour

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

The fermentation time is short, so many flavors and colors are not discovered during the fermentation process, but are buried in the starch. The Italian starter method can improve these breads, just like the influence of medium-type dough and Polish starter on French bread. "
"The large use of Italian starter can release the sugar from starch to the maximum, and the sweetness produced is far greater than the sweetness produced by sugar in the recipe. Baked bread is softer than French bread, and it is not as crispy. "
"If you like more crispy bread, you can lower the temperature of the oven to 204°C after making steam and extend the baking time. This will make the crust thicker and at the same time become more crispy." I didn't want to make it. It becomes crispy, but this chronic ACA can't reach the ideal color within the preset time. For the golden brown that has always been fascinating, the baking time has been extended. As a result, it has a crispy shell. When it came out of the oven, I didn't hold it firmly for a while, accidentally fell, knocking off a small piece of shell. . . . "

Ingredients

#aca烤明星大赛#italian Bread

1. Italian starter: 106 grams of high-gluten flour, 0.5 grams of yeast, 66 grams of water

2. Pour flour and yeast into a bowl and mix well.

3. Add water.

4. Knead into a smooth dough, put it in a bowl, cover with plastic wrap and ferment.

5. The dough has grown to twice as large and put it in the refrigerator overnight.

6. Main dough: all Italian starters, 106g high-gluten flour, 4g salt, 5g white sugar, 1g yeast, 5g corn oil, 66g water, appropriate amount of coarse corn flour

7. Take out the Italian starter, divide into 9 equal parts, cover with plastic wrap, and return to temperature for 1 hour.

8. Pour flour, salt, sugar, and yeast into the bread bucket and mix well.

9. Add Italian starter, water and oil.

10. Put it in the bread maker and stir.

11. The dough can pull out the film.

12. Round, put in a container and cover with plastic wrap for basic fermentation.

13. The dough grows to 2 times.

14. Take it out without venting, carefully divide it into 2-3 equal parts, round and relax for 5 minutes.

15. Organize into an oval shape.

16. Put it in a roasting pan covered with coarse corn flour and ferment for about 1 hour.

17. The dough grows to 1.5 times,

18. Put it in the oven, the middle layer, fire up and down 250 degrees, spray water on the walls every 30 seconds, a total of three times. After the last spray of water, adjust the temperature to 230 degrees and bake for about 20-30 minutes.

19. The surface is golden brown and baked.

Tips:
The dough fermentation time should be determined according to the actual temperature.
This amount can make three oval breads.
The baking time and firepower need to be adjusted according to the actual situation of the oven and the size of the bread.