#aca烤明星大赛# Wheat Ear French Country Bread

Name: #aca烤明星大赛# Wheat Ear French Country Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 35g All-purpose flour; 35g High-gluten flour; 1g salt; 0.4g Dry yeast; 42g water; All Medium type dough; 10g Rye flour; 0.4g yeast

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

The dough of this bread is very suitable for creating creative shapes, and many types of bread sold in France are made from this dough. This dough is similar to ordinary French baguette dough, but it contains a small portion of whole grains, which can be whole wheat, semolina, bran-free rye flour or corn flour. These added grains make the bread more distinctive, enhance the taste of the bread, and give the bread a golden brown country-style skin that is different from French white bread. "
It can be shaped into many shapes, "The most famous ones are splits, wheat ears, crown shapes and hat shapes, and many other shapes." I really want to come here all, but I can only choose one at a time. How about a wheat ear? You can eat them one by one. Looking at the illustration, it seems to be cutting from bottom to top, but when you cut it down, you find that it seems to be cutting from top to bottom to make it more convenient to open it from the left to the right. It is better to use your own convenience as the criterion. . . .
It really is golden brown. . . . "

Ingredients

#aca烤明星大赛# Wheat Ear French Country Bread

1. Medium type dough: 35 grams of all-purpose flour, 35 grams of high-gluten flour, 1 gram of salt, 0.4 grams of dry yeast, 42 grams of water,

#aca烤明星大赛# Wheat Ear French Country Bread recipe

2. Pour the medium dough powder into a bowl and mix,

3. Add water,

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

5. The dough grows to twice its size and puts it in the refrigerator overnight.

6. Main dough: all medium-type dough, 57g high-gluten flour, 10g rye flour, 1g salt, 0.7g yeast, 42g water

7. On the next day, take out the middle seed dough, cut into small pieces, and warm up for 1 hour.

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

9. Add medium type dough and water,

10. Put it in the bread maker and stir.

11. The dough can pull out the film.

12. Spheronize, put in a container, and ferment for 2 hours.

13. The dough has grown to double.

14. Take it out carefully and try not to exhaust.

15. Slightly elongated,

16. Fold in three along the long side,

17. Knead into long strips, put in a baking tray, and ferment for 1 hour.

18. The dough grows to 1.5 times, use scissors to cut out the shape of wheat ears,

19. Put it in the oven, the middle level, fire up and down at 250 degrees, spray water into the oven every 30 seconds, close the oven door after three times, reduce the temperature to 230 degrees, and bake for about 20-30 minutes.

20. The surface is golden brown and baked.

Tips:
When taking out the fermented dough from the container, care should be taken not to exhaust air as much as possible.
The fermentation time needs to be adjusted according to the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.