Brown Wheat 5-strand Twist Bread
1.
The raw materials of the middle kind of dough: bread flour and high sugar-tolerant yeast.
2.
Mix the water and high sugar-tolerant yeast and let it stand for a few minutes.
3.
Pour into the bread flour and mix it into a smooth dough, cover it with plastic wrap and leave it in the refrigerator to ferment for nearly 10 hours.
4.
The raw materials of the main dough: bread flour, white sugar, brown wheat flour, medium type dough, eggs, butter, salt.
5.
Pour the bread flour, medium seed dough, eggs (leave a little egg liquid to brush the skin), sugar, and brown wheat flour into the bread bucket, and start the kneading program.
6.
When the flour forms a dough, add salt and continue mixing.
7.
When the dough is slightly gluten, add softened butter and continue kneading.
8.
The dough slowly becomes smooth and gluten again, take out the dough, round into a circle, put it in a basin, cover with plastic wrap, and ferment at room temperature.
9.
The dough is fermented to twice its original size. Poke the dough with your fingers without shrinking or collapsing, indicating that the dough has been fermented.
10.
Move the dough to the silicone mat, knead and vent, divide it into 10 equal parts, knead it into a circle and let it stand for 10 minutes.
11.
Take out a dough and roll it into a circle or rectangle.
12.
From top to bottom, roll it up a little bit.
13.
Tighten the seal and rub it on the silicone pad with your hands a few times to form a pointed state, and make the rest of the dough in sequence.
14.
Cover the finished dough with plastic wrap and let it stand for 10 minutes.
15.
Rub it again with your hands.
16.
Take out 5 long pieces of dough and pinch the heads together.
17.
According to the order of 2-3, 5-2, 1-3, repeat the twist braid.
18.
Look, a 5-strand twist braid is ready.
19.
The braided hemp braids are placed on the baking tray, and the oven is set to the fermentation stall for fermentation.
20.
Ferment for one hour, the dough swells, brush with egg mixture after taking it out, preheat the oven first, heat 180 degrees, lower heat 175 degrees, preheating is complete, put the mold in the oven and bake for 30 minutes, the skin is evenly colored, by hand Press the side of the bread to rebound quickly and the bread is ripe, just take it out and let it cool.
21.
Finally, sprinkle a layer of powdered sugar on the bread, is it more beautiful?
Tips:
1. The temperature of the oven is set according to its own characteristics.
2. The water absorption of flour is different, and the amount of liquid in the recipe is used as a reference.
3. The braid method of 5-strand twist braid: 2-3, 5-2, 1-3, repeat the braid in this order.
4. Fancy bread does not need to knead out the glove film.
5. There is no bread machine, so I have to knead it by hand.
6. During the last few minutes of baking, watch the oven and cover with tin foil depending on the coloring to prevent the color from becoming too dark.
