#aca烤明星大赛# Old-fashioned Bread with Xylitol
1.
Starter material: high-gluten flour 210g low-gluten flour 90g xylitol 24g natural yeast 240g water 107g Put the natural yeast, high-low-gluten flour, and xylitol in the starter raw materials into a container
2.
Add the water in the recipe
3.
Stir well with chopsticks, cover and ferment in a warm place
4.
Fermentation is completed to 3-4 times the size of the starter
5.
Stir the starter with chopsticks and put it into the cook machine, and put it together with the ingredients except butter in the main dough
6.
Add water at the end
7.
Chef machine mixing
8.
Knead until the gluten spreads
9.
Add butter
10.
Knead until the edge of the hole is smooth and fully expanded, and the dough is completed.
11.
Take out the dough and drop it on the counter a few times. This action will make the surface of the dough smoother and the internal organization firmer.
12.
Arrange into a round shape and put it in a container, ferment in a warm place
13.
To about 2 times the size, poke a hole with your hand without retraction and fermentation is completed.
14.
Take out the fermented dough to exhaust
15.
Divide equally into 6 pieces of 210 grams each
16.
After rounding as shown, relax for 15 minutes
17.
Roll the loosened dough into a strip, cover it with plastic wrap and relax for 10 minutes
18.
Then rub it for lengthening, and if it is not long enough, relax for a few minutes until you can easily rub it to the desired length of about 60 cm.
19.
Connect the two ends of the dough to the left hand and fix the place where it is folded in half
20.
Rub your right hand inwards for about 2 turns
21.
Fold the connecting part over and stuff your head into the circle
22.
Arrange into a non-stick baking pan, if it is not a non-stick baking pan, put silicone oil paper into the oven to start the fermentation function for the final fermentation.
23.
Send to 2 times as big and finally fermentation is over
24.
Preheat the oven at 175℃, lower the oven, and fire up and down for about 35 minutes.
25.
Immediately after it is out of the oven, move it to the surface of the grill and brush the melted butter and let it cool.
26.
Finished product
Tips:
Xiaoyingzi's words:
1. Use homemade natural yeast to make bread, which is very soft and not easy to age.
2. Since natural yeast has a large water content, it is better to add liquid gradually. During the operation, it is necessary to decide whether to continue adding liquid according to the softness and hardness of the dough and the feel of the dough.
3. The kneaded dough must not be too long. Knead it to an appropriate length according to the size of the dough. After double-folding, it will bend just right. There is no extra space. If the space is large, it will not be easy to organize.
4. If the weather is cold, 1 gram of dry yeast should be added to the formula, because it is afraid that the natural yeast will not be active and affect the fermentation speed, and it is not necessary if the weather is hot.
5. If there is no natural yeast and only dry yeast, 240 grams of water and 6 grams of dry yeast should be added.
6. The roasting time and temperature are for reference only, and the specific ones should not be copied according to your own.
7. If the baking pan is not sticky, just use it directly. The baking pan without anti-sticking function should be covered with oil cloth or silicone oil paper or coated with butter to prevent sticking.
8. You don't need to wait until it's cool enough to put the bread in a fresh-keeping bag.
