1.
Liquid seed starter: high powder 100g
First make the liquid seed starter, stir all the ingredients of the starter together, cover with plastic wrap and put it in the refrigerator to ferment overnight;
The next day, the starter was taken out, and it was fermented to this state
2. Prepare all the ingredients for the main dough; the main dough needs to be 210g high in flour
3. Put all the ingredients of the main dough into the bucket of the bread machine, and run a kneading program for 15 minutes
4. Sprinkle dry powder on the chopping board, take out the mixed dough, add dried cranberries, and knead well
5. The kneaded dough is rounded and placed on the chopping board, covered with plastic wrap for the first fermentation for 60 minutes
6. After fermenting for one hour, press the dough slightly and fold inward at the left and right 1/3
7. Fold up the top and bottom 1/3 inward; round the dough and cover with plastic wrap, and continue to ferment for 50 minutes; repeat this 2 times
8. The dough that is finally fermented in place
9. Press the dough a little, round it up, squeeze it tightly, and put it in the rattan basket with the mouth up; sprinkle dry powder in the rattan basket in advance, I sprinkled the medium powder
10. About an hour, the dough has fermented to full
11. The dough is buckled upside down in a baking sheet lined with a baking cloth, and a cross knife is drawn on the surface of the dough
12. Using steaming mode, temperature 210 degrees, time 25 minutes, the middle of the oven
13. When the time comes, take out the baking tray and put the bread on the grill to cool
Tips:The liquid starter taken out of the refrigerator does not need to be warmed up. The dough itself is relatively wet and sticky and needs to be sprinkled with hand powder; it works in the steaming mode, and the water tank must be filled to the water level.
