Basic European Pack-big Hole
1.
I will definitely make the sugar-free, oil-free, fat-reduced European buns~
2.
Stir Polish ingredients until there is no dry powder, seal and refrigerate to ferment overnight
3.
The next morning, knead the flour and water into dry powder and let stand for about half an hour
4.
After half an hour, add salt, yeast, and Polish seeds. Knead at the 3rd stop of the cook machine until you can pull out a tougher film.
5.
After adding water, pour it in three times, fully absorb each time and then pour it down again, knead until the dough is smooth
6.
Put the taken out dough into a container, seal it, and ferment at room temperature for about 1 hour. The dough will ferment to 1.5 times its size. (If you are in a hurry, you can put it in the oven to ferment. Toshiba’s 7200 steamer has a fermentation function that can adjust itself. I want the temperature of fermentation, I really like it~)
7.
For the fermented dough, sprinkle flour on the chopping board to shape the fermented dough into a round shape. Be sure not to exhaust! Be sure not to exhaust! Turn it over, cover it with plastic wrap on greased paper, and continue to ferment for 1 hour. Shaping technique: the smooth side is facing down (a small amount of hands are applied to prevent sticking), pull from the side and fold to the middle, fold in a circle, and tighten the mouth. It's easy to round into a circle
8.
Preheat the oven up and down to 230 degrees, put the cast iron pot in advance to preheat the fermented dough for 20 minutes, sprinkle a layer of high-gluten flour, and cut out the pattern you want with a blade.
9.
Put the dough and oil paper into the preheated cast iron pan, cover the lid and bake for 30 minutes, take out the lid and continue baking until the surface is colored, then you can take it out
10.
The explosive power is superb, and the natural cracks are really super beautiful. This time using a Toshiba 7200 steaming oven, regardless of the small capacity, you can still make an excellent European bag. The baked European bag is more crispy and has a small volume. Takes up no space in the kitchen
11.
Friends who don’t have a cast iron pot can cover the dough with a stainless steel pot, the same is true~ Be sure to choose a stainless steel pot slightly larger than the dough, so that the bread space will explode~
12.
The explosive power is superb~
