Bread Self-study Course Lesson 8: Snuff Box Bread

Bread Self-study Course Lesson 8: Snuff Box Bread

1. Weigh 400g T65 wheat flour, 25g T155 wheat flour, 75g purple potato flour, and 10g salt.

2. Stir well.

3. Weigh 5g of yeast powder and 100g of 20°C purified water, and stir to fully dissolve it.

4. Pour half of the yeast liquid and another 260g of 20°C clean water into the wheat flour, stir to make it fully absorbed. After that, pour the other half of the clean water in portions and observe the softness and hardness of the dough while stirring.

5. Knead into a smooth dough, spread with a slightly damp cloth, and carry out the first fermentation: 45 minutes.

6. After the first fermentation is over, divide into four doughs, cover with a slightly damp cloth, and let stand for 30 minutes.

7. After standing, knead into a smooth round dough, roll half of the dough into the shape of a tongue with a rolling pin.

8. Sprinkle dry wheat flour on the tongue-shaped part of the dough to prevent sticking.

9. Cover the “tongue” part of the dough on the other semi-circular dough.

10. The "tongue" side is facing down, covered with a slightly damp cloth, and the second fermentation: 1 hour and 30 minutes.

11. Oven setting: Bake up and down, 230 degrees, preheat for 5-10 minutes. Spring and summer: 5 minutes, autumn and winter: 10 minutes.

12. After preheating, pour about 50g of water (water bath) into the bottom empty baking pan.

13. After the second fermentation is over, cut out the knife you like on the dough and sprinkle it with dry wheat flour for decoration.

14. Put the baking tray with the dough in the preheated oven, and bake the top and bottom at 230 degrees for 20 minutes.

15. After baking, take it out and let it cool on a shelf.

16. Finished picture

Tips:

In autumn and winter, when the room temperature is lower than 25 degrees, fermentation needs to be carried out in a confined space, such as in an oven.