1. Add a little water to 100g of yeast dough and stir (if not, you can omit this step)
2. 6g fresh yeast, add a teaspoon of sugar and a little warm water to melt
3. Mix 300g of high-gluten flour with yeast water and yeast dough to form a dough, then add salt to proof at room temperature for 20 minutes (if there is no yeast dough, just mix 400g dough with yeast water)
4. After 20 minutes, knead the flour until the film comes out and continue to cover with a cloth to proof for half an hour (I used yeast dough so it is easy to knead out the film)
5. After half an hour, exhaust the dough and knead it into a ball and continue to proof it for an hour
6. After proofing the dough is divided into three equal parts
7. Take a dough and wrap it from bottom to top until the dough stretches until the skin is smooth
8. Put oven paper on the baking tray and arrange the three doughs one by one
9. Lift up the gap in the baking paper, as shown in the figure, put something on both sides to prevent the dough from spreading around during the proofing process
10. One hour later, the proofing is over, use a sharp blade to make a cut on the bread, spray water on the skin, preheat the oven to 220°, and bake the middle layer for 25 to 30 minutes
Tips:European-style bread often uses fermented dough, which can make the bread softer and easier to ferment out of the film, but the process of making fermented dough is really simple but takes time. Next time, I will show you a tutorial separately. Friends who don’t have fermented dough don’t Need to worry, just replace it with the same amount of flour, and it will not have much impact on the final product. I won’t write about the ratio of water in detail, because the amount of water needed for flour varies with the water absorption of flour and seasonal changes. When making bread, you can slowly increase the moisture content.
