Brown Wheat French Bread
1.
Weigh the ingredients and set aside.
2.
Mix the two types of flour and pour it into the pot, and boil the yeast powder with water (the water is within the amount) and pour it into the pot.
3.
Add water. It is recommended to reserve about 15 grams of water first, and add it appropriately according to the state of the dough. The dough should be softer than usual for small meal buns.
4.
Put the dough in a warm place and leave it for basic fermentation for about 90 minutes.
5.
During the fermentation process, the dough is folded up and down every 20 minutes, and then left and right. Fold the dough three to four times in total. When you fold the dough, you will see big and small bulging bubbles.
6.
Slightly flatten the rectangular shape with your hand (don't use a rolling pin, it will eliminate the air inside) and lay the dough horizontally, and fold the top to the center with your palm.
7.
Pull up the lower one toward the center.
8.
Pinch your mouth tightly.
9.
Close the mouth down and put it into the mold.
10.
Continue to ferment in a warm place (just distribute 7.8, not too much). Brush with cooking oil or sprinkle with dry flour.
11.
After fermentation, cut a few knives on the surface with a sharp blade. Spray a layer of water evenly on the surface.
12.
Preheat the oven in advance: up 190 degrees, down 180 degrees, put the middle layer, bake for 25 minutes, bring heat-resistant gloves out of the oven.
13.
Finished picture.
14.
The outer coke is soft and the inside is soft, low-fat and healthy.
15.
Finished picture.
Tips:
Mold: Sanneng non-stick cheesecake mold has different oven temperatures, please adjust appropriately. The dough is softer and harder than usual for bread. The water absorption of flour varies from company to company, so please add water as appropriate. When the dough is fermented, the repeated folding is to fill the inside with air, so don't use a rolling pin when shaping, to avoid the air inside to run away. The surface of the bread dough can be sprinkled with flour, and the cooking oil is brushed in the recipe. One is to avoid drying on the surface, and the other is that the crust will be more delicious when baked.
