Bread Self-study Course Lesson 9: Mixed Wheat Bread

Bread Self-study Course Lesson 9: Mixed Wheat Bread

1. Weigh 300g of T65 wheat flour, and weigh 100g of each of the other two wheat flours.

2. Weigh 10g of refined salt.

3. Mix all kinds of wheat flour and salt together.

4. Weigh 5g of yeast and stir to dissolve with 100g of purified water.

5. Pour in the yeast liquid to make it fully absorbed by the wheat flour.

6. Gradually add 310g of 20°C clean water in several steps. While stirring, observe the softness and hardness of the surface.

7. Knead into a smooth dough, spread it with a slightly damp cloth, and carry out the first fermentation in a confined space: 1 hour and 30 minutes.

8. After the first fermentation, divide into four portions.

9. Knead it into a ball, spread it with a slightly damp cloth, and let it sit for 15 minutes in a confined space. After finishing it into a smooth dough, spread it with a slightly damp cloth, and carry out the second fermentation in a confined space: 1 hour and 30 minutes.

10. After the second fermentation is over, a "cross" cut is made with a blade.

11. Sprinkle with raw wheat flour for garnish.

12. Set the oven to 225 degrees, bake up and down, and preheat for 10 minutes in advance. Pour about 50g of water into the baking dish on the bottom of the oven (water bath method), place the baking dish with the dough on the second layer, bake for 10 minutes, then lower the temperature to 210 degrees, and bake for another 15 minutes.

13. After the bread comes out of the oven, let it cool on the grill.

14. Finished picture