Bread Self-study Course Lesson 15: Pastoral Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh three kinds of wheat flour with different hardness, stir and mix well.
2. Weigh 10g of refined salt and mix well with wheat flour.
3. Weigh 5g of yeast.
4. Weigh 100g of 20°C purified water and stir to dissolve the yeast.
5. Pour in the yeast liquid to make it fully absorbed.
6. Pour in 300g of 20°C clean water several times, and observe the softness and hardness of the dough while stirring.
7. Before the dough is formed, add oatmeal.
8. Knead into a smooth dough.
9. Spread a slightly damp cloth on the dough and perform the first fermentation in a confined space: 1 hour and 30 minutes.
10. After the first fermentation, the dough is divided into four.
11. Knead it into a strip, spread it with a slightly damp cloth, and let it sit for 30 minutes.
12. After standing, roll each dough into a round shape.
13. Fold 1/3 first and press tightly.
14. Fold another 1/3 of the other side and press it tightly.
15. Fold it in half, press the edges tightly, and arrange it into a mallet shape.
16. Spread a slightly damp cloth, and carry out the second fermentation in a confined space: 1 hour and 30 minutes.
17. After standing still, use a blade to make an incision you like.
18. Sprinkle the raw wheat flour for garnish evenly with a sieve.
19. Pour about 50g of water (water bath method) in the preheated (up and down heat, 240 degrees, 10 minutes) in the empty baking pan under the oven.
20. Put the baking pan with the dough in the oven, and bake for 25 minutes at 240 degrees.
21. After the bread comes out of the oven, let it cool naturally on the shelf.
22. Finished picture
23. After cutting, the outer shell is burnt and crispy, and the inside is soft and delicious~~
