【bri Bread】

Name: 【bri Bread】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Gold like a high fan; 40g Low-gluten flour; 6g Caster sugar; 3g salt; 6g milk powder; 6g butter; 3g yeast; 145g water

by Burnt Apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It comes from being very unfamiliar with French-style European bread (seemingly not very good at Asian bread)

The difficulty of the first production is certain, there is a big problem in control

The knife edge is also quite uneven when it is baked, which leads to the fact that some of the knife edge is not cracked after the finished product is out of the oven.

Selling the image is really unsatisfactory

I originally thought that French-style bread looks unpleasant from the inside out

This makes confidence plummet in an instant

Fortunately, I was not disappointed when I tried it. The browned bread was just right, crispy on the outside and soft on the inside.

The misunderstanding of it

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Pain Brie is a bread from the Normandy region of France. It is a traditional sailor’s food.

Because it is more resistant to storage, even if the bread is air-dried, the taste is crispy and soft

It is good food for long trips. French bread is different from Asian bread

It is not as soft and delicate as the toast we usually eat, it has a crispy outer skin and a moist chewy inside, which has a rich taste

Very suitable for making toast"

Ingredients

【bri Bread】

1. Use the post-oil method to put all the ingredients except butter into the mixing tank and start the kneading process for 15-20 minutes, and knead to the expansion stage

2. Add the softened butter (picture 1 and picture 2 are placed in the wrong order, you should turn it around, and you will see it when you post it, let me explain it here) and continue the dough mixing process for 15-20 minutes until the dough can pull out a non-breakable film

3. Take out the plastic wrap with the rounded lid and let it go for 30 minutes

4. Divide into four equal parts, spheronize separately after exhausting, and wake up for 20 minutes

5. Close your mouth down and roll it into a beef tongue shape with a rolling pin

6. Then fold it up and down in the middle

7. Flatten it with your hands (you can also use a rolling pin to roll it out)

8. Then slowly roll up the dough from top to bottom to form an olive shape with slightly pointed ends

9. Sprinkle a little flour on the oil cloth or oil paper, put the shaped dough in, separate the oil paper or oil rag in the middle of each dough, put it at a temperature of about 30 degrees, and leave it at a temperature of about 70-80 for 30 minutes

10. Wait for the dough to ferment to about 1 times as large as it is. Arrange it into the baking tray. Sift a thin layer of flour evenly on the dough, not too thick, and then use a knife to cut out the lines (note that a thin seam should be cut out. , But not too deep, so as not to swell and deform after baking)

11. Preheat the oven to 180 degrees, put a baking tray in the lower layer of the oven, pour 2CM hot water into the baking tray to make steam after preheating, place the baking tray with dough on the middle layer, and bake for 20 minutes

12. Just take out the slices and eat it. If it is kept cool for a long time, the skin will be harder and crunchy. You can put it in the oven and bake it for a while. (It can also be made into French toast or eaten directly with jam)