#aca烤明星大赛#sicilian Bread

Name: #aca烤明星大赛#sicilian Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 23g All-purpose flour; 23g High-gluten flour; 1g salt; 0.2g yeast; 28g water; All Medium type dough; 4g olive oil; 3g honey; Some sesame

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

Semolina semolina is used in this bread, which is made from duran wheat flour and is relatively coarse (Duran wheat is a type of wheat and is mainly used for pasta). This kind of flour is very hard and has a high protein content, but the content of gluten is not high. Its golden color is mainly because it contains more β-carotene. β-carotene can not only exude aroma, improve the taste, but also make the bread look more beautiful. You can also use a relatively fine flour made from duran wheat. It is called high-quality duran wheat flour (sometimes called'extra high-quality duran wheat flour'), and it is ground as finely as ordinary high-gluten flour. "There are no two, so I have to use all of them as high-gluten flour.
Roll both ends of the long dough into an S shape in different directions, and sprinkle with sesame seeds. It seemed to be ideal, but it was a little bit out of shape after the long refrigeration and waking up, and I couldn't help but feel a little disappointed.
The bread should be toasted with a rich golden brown. If the color is not even enough, you can bake it for a few more minutes. After baking, the shape did not improve. I looked left and right, and suddenly remembered a species-big tail sheep. . . . "

Ingredients

#aca烤明星大赛#sicilian Bread

1. Medium type dough: 23 grams of all-purpose flour, 23 grams of high-gluten flour, 1 gram of salt, 0.2 grams of yeast, 28 grams of water,

2. Pour the Chinese powder into a bowl and mix,

3. Add water,

4. Knead into a uniform dough, cover with plastic wrap and ferment.

5. When the dough grows up, cover it with plastic wrap after exhausting, and put it in the refrigerator overnight.

6. Take it out the next day, cut into small pieces, and warm up for 1 hour.

7. Main dough: all medium-type dough, 75 grams of high-gluten flour, 1.5 grams of salt, 0.6 grams of yeast, 4 grams of olive oil, 3 grams of honey, 47 grams of water, appropriate amount of sesame seeds

8. Pour the main dough powder into the bread bucket to mix,

9. Add medium type dough, oil, honey, and water.

10. Start the dough-making program,

11. Stir until the film can be pulled out,

12. Take out, spheronize, cover with plastic wrap and ferment.

13. The dough grows up.

14. Take it out carefully, do not let air out.

15. Fold the two sides toward the middle

16. Rub the strip to a length of about 60 cm.

17. Roll up the two ends in different directions to form an S shape.

18. Move to the baking tray.

19. The surface is sprayed with water and covered with sesame seeds. Put the baking tray into a fresh-keeping bag and put it in the refrigerator overnight.

20. Take it out the next day and the dough will grow to twice its size, or continue to proof it at room temperature to make the dough grow to twice its size.

21. Take it out the next day and the dough will grow to twice its size, or continue to proof it at room temperature to make the dough grow to twice its size.

22. Put it in the oven, the middle level, fire up and down at 250 degrees, spray water on the walls of the oven every 30 seconds, after spraying three times, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.

23. Put it in the oven, the middle level, fire up and down at 250 degrees, spray water on the walls of the oven every 30 seconds, after spraying three times, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.

24. The surface becomes a uniform golden brown and comes out of the oven. Serve after cooling for 40 minutes.

25. The surface becomes a uniform golden brown and comes out of the oven. Serve after cooling for 40 minutes.

Tips:
There is no need to wake up after the plastic surgery, immediately put it in the refrigerator.
If the dough has been proofed in the refrigerator to twice its size, it can be baked after returning to the temperature for one hour. Otherwise, let the dough double at room temperature before baking.
The baking time and firepower need to be adjusted according to the actual situation of the oven.