Flaxseed Soft European (no Kneading)

Name: Flaxseed Soft European (no Kneading)
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Arowana bread with wheat flour; 20g olive oil; 1g Dry yeast; 20g Caster sugar; 3g salt; 125g water; 30g Cooked flaxseed

by Cesium

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

4

Here is a delicious and easy-to-make flaxseed soft European for everyone. Flaxseed, which contains high-quality fat, is a very magical seed. The bread tissue made with its foaming liquid is not only exceptionally moist, but also particularly elastic!
When making this flaxseed soft European, a small amount of yeast is added to the dough. After a long period of refrigeration and fermentation, the baked bread is crispy on the outside and soft on the inside, and the flavor is particularly good!
The key is this bread, no need to knead the dough! No need to knead the dough! No need to knead the dough! Just mix the attractive aroma of flaxseed and the highly absorbent, easy-drawing Arowana bread with wheat flour and other ingredients, and you can easily make this bread into it. It is really a complete relief from the sweating in the kitchen. Of you! It is simply the gospel of lazy people!

Ingredients

Flaxseed Soft European (no Kneading)

1. Prepare all materials.

Flaxseed Soft European (no Kneading) recipe

2. Add 60 grams of water to the flax seeds and soak for 5 hours.

3. Add arowana bread powder, sugar, salt, dry yeast and olive oil to the basin.

4. Then add 125 grams of water and soaked flax seeds, and mix well with a spatula.

5. Cover the lid and ferment for half an hour at room temperature before stretching and folding. Use a spatula to fold from the left and right sides to the middle.

6. Then fold it from the top and bottom to the middle.

7. Finally, use a spatula to turn the dough over so that the smooth side is facing up. Cover the lid and continue fermentation at room temperature. After that, it will be folded every half an hour for a total of 3 times. You can feel the elasticity of the dough increase every time, and the dough becomes smoother and smoother.

8. Put the dough in the refrigerator overnight. When taken out, the volume after fermentation is about 2 times larger. Warm up for half an hour.

9. Pour the dough on the workbench, divide it into 3 equal parts, vent and spheronize and let it stand for 10 minutes.

10. Take a dough and roll it up and down into an oval from the middle.

11. After turning it over, roll it up from the short side and seal it into an olive shape.

12. Roll up all the dough in turn and place it in the baking tray. Cover with a fermented cloth and ferment for about 40 minutes in a warm and humid place.

13. After the fermentation is completed, the surface is sprayed with water and powder, and the bag is cut.

14. Put it into the pre-heated oven, and bake the middle and lower floors at 205 degrees for about 20 minutes. After being out of the oven, they will be demoulded and allowed to cool.

Tips:
The water content of the dough is close to 75%. After adding the linseed soaking liquid, the dough becomes more wet and sticky. Therefore, the first half of the dough mixing and folding are all operated with a spatula. Sprinkle a small amount of hand powder on the operating table during shaping to prevent sticking.