Barley Flour Bread
1.
Weigh out the wheat flour, highland barley flour, rice flour and salt according to the formula ratio, mix well and add the dissolved yeast solution and 320g of 20 degree water (gradually add in several times).
2.
Knead into a smooth dough.
3.
Cover with a slightly damp cloth and put it in a warm confined space for the first fermentation: 1 hour and 30 minutes.
4.
After the first fermentation, the dough is divided into 6 small doughs of equal weight. Cover with a slightly damp cloth and let stand for 15 minutes.
5.
After the end of standing, roll each small dough into an oval shape, fold it in half to a certain width in the middle, and then fold it in half, pressing the edges tightly. (Since I missed several photos today, please refer to the other spindle-shaped bread making steps I posted)
6.
The pressed edge is facing down, and the dough is arranged into a spindle shape. Cover with a slightly damp cloth and start the second fermentation: 1 hour and 15 minutes.
7.
After the second fermentation is over, use a blade to make your favorite incision.
8.
Sprinkle with raw wheat flour. At the same time, preheat the oven in advance: 230 degrees for 10 minutes.
9.
After preheating, pour about 50 grams of water (water bath method) into the empty baking pan on the bottom layer, put it into the baking pan with the dough, and start baking: 230 degrees, 18 minutes.
10.
After the bread comes out of the oven, take it out and let it cool naturally.
11.
Finished picture.
12.
slice
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