# Fourth Baking Contest and is Love to Eat Festival# Red Wine Grape Bread

Name: # Fourth Baking Contest and is Love to Eat Festival# Red Wine Grape Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g High-gluten flour; 72g Red wine; 60g Homemade Yeast; 72g water; 17g Cooked wheat germ; 9g Rye flour; 7g yeast; 7g sea salt; 70g walnut; 160g Wine stuffed raisins

by Low-key blueberries

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

A sugar-free, oil-free, milk-free, egg-free loaf, relying on the full fermentation of red wine, raisins and air, from the homemade fruit yeast to the baking, I spent a week, and it was emitted from the oven. The mellow aroma of red wine touched me.
My idea came from a bread that I accidentally ate when I went to Taiwan in early April. This bread won the 2010 World Bread Masters Championship. I went to the Eslite Bookstore in Taiwan and bought a few books on bread making and returned home. I found out that there was a book related to champion bread. I was so excited, I made up my mind to try it and prepared myself for failure. When the bread came out of the oven, I was moved. Not only did I fail, but the taste was quite good. It has a sour taste, the shell is hard and chewy, and the internal tissue is soft and elastic. I will continue to explore and continue to improve. Good food must be shared with everyone! "

# Fourth Baking Contest and is Love to Eat Festival# Red Wine Grape Bread

1. This is the fermented raisin that has been fermented in 4 days. For the specific method, I will write a separate recipe, take 60 grams for reserve, and soak the raisins in red wine for a week;

# Fourth Baking Contest and is Love to Eat Festival# Red Wine Grape Bread recipe

2. 240 grams of high powder, 143 grams of water and red wine;

3. Add all the front-end materials to the high powder, stir evenly, and pour into a sealed container;

4. Put it in the refrigerator overnight, after 12-18 hours of low-temperature fermentation;

5. Take out the first dough, return to room temperature for half an hour, and mix well with the later dough (except salt, walnuts, and raisins). The water temperature is about 20 degrees. When all the ingredients are evenly mixed, add salt and continue mixing until the dough can be pulled evenly.的膜;

6. Add dried fruit and mix well, it is best to control the dough temperature at about 25 degrees;

7. Cover the stirred dough with plastic wrap and ferment for 30 minutes at room temperature;

8. Then turn the dough over and leave it to rise for another 30 minutes;

9. In a good state of fermentation;

10. Spread the flour on the chopping board, take out the dough to remove bubbles, round it, or divide it into two parts and bake it in a baking tray, but the smaller the volume of the dough, the less the aroma can be retained;

11. Use a blade to draw a tic-tac-toe or cross on it, dust it with powder, put it in an enamel pot (or cast iron pot), brush the pot with olive oil, cover the lid and leave it to ferment for about 50 minutes at room temperature;

12. Preheat the oven from 165°C to 170°C, fire up and down for 10 minutes, spray water on the surface of the dough, bake the lower layer for 60 minutes, without a lid, and cover it with tin foil in the middle.

13. After baking, take it out, put it in a fresh-keeping bag when it is still warm, and seal it when it is eaten.

14. Finished picture

15. A beautiful basket!

16. This is the next day I baked another one.

Tips:
1. The temperature of the dough is very important, it directly affects the taste of the bread, about 25 degrees is the best; the oven temperature can be adjusted by itself.
2. 215 grams of water is used in the original back section of the material. After I added 125 grams of dough, it is already very moist and can't be added.
3. I don't recommend novices to try this bread. I have been baking for a year and feel the flour. You can feel it when you knead the dough with how much water you add and whether it can be done.
3. The original side has three fermentation processes, 60 minutes for the first serve, 30 minutes for the second serve, and 50 minutes for the third serve. I omitted the second serve because the dough has already been sent during the first serve, so I can’t wait for the third serve. , So the temperature determines the fermentation time of the dough.
I would like to thank the original author. It is my honor to meet you.