Corn and Pine Nut Bread
1.
Put water, butter, and crushed natural yeast into the kitchen machine
2.
Add flour, corn flour, eggs, room temperature butter and honey
3.
Stir at low speed to form a uniform dough, which is basically gluten, add natural yeast
4.
After mixing evenly at low speed, add salt, turn to high-speed stirring until a beautiful film can be drawn, add pine nuts, and stir evenly at low speed
5.
Put it in a container, cover with plastic wrap, and ferment at room temperature for 1 hour
6.
Dough after 1 hour. Use a plastic spatula along the container wall to turn up the dough under the ground and pull it to the opposite container wall. Rotate the container twice in this way. Cover with plastic wrap and ferment for 1 hour at room temperature
7.
The dough after two fermentations has obviously increased in volume, is very fluffy, and has a distinctly fermented sour taste
8.
The dough was poured on a workbench sprinkled with hand powder, and 3 portions of dough each about 350 grams were cut out. There will be a small dough left, and bake it in a small mold for a while, fold each dough twice and three times, and let it sit for 10 minutes.
9.
350 grams of dough is opened by hand to an oval shape, the width is about the same as the width of the toast box, rolled up, and placed in a buttered toast box. Put the extra dough into a small mold, lightly sprinkle the surface with a layer of flour, put a plastic bag, and ferment for about 2 hours until the dough is almost full of the toast box
10.
Put the fermented bread in the preheated oven, 180 degrees, do not cover the toast box, bake for about 50 minutes, the surface color is good, it needs to be wrapped in tin foil to bake, the smaller one is enough to bake for about 20 minutes
