Name: French Rye Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 25g High-gluten flour; 100g Rye flour; 125g Fermented species 2; 2.5g salt; 1g Dry yeast; 0.5g maltose; 78ml water; 20g walnut; 100g High-gluten flour 1; 2g Salt 1; 1g Dry yeast 1; 68ml Water1; 75g High-gluten flour 2; 1.5g Salt 2; 4.5g Fermented species 1; 47ml Water 2

French Rye Bread

by Food·Color

5.0 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

Set two: French rye bread is made with 100 grams of flour, and only 9 grams are used to make the second yeast. Only half the amount of rye bread is used, and only 4.5 grams is used. Finger-sized yeast seeds make the second dough become light and fluffy after 15-20 hours of long brewing. . .
The amount of rye flour is the most among the three types of bread. The dough has the darkest color. The original has three flavors: walnut, dried apricot and original. Only make two kinds of halved portions-walnut and original flavor. Maybe the main dough didn't have enough time for kneading, but maybe the final fermentation temperature was slightly higher and the time was longer, and the final product was much different from the original.
When cutting the bag, the dough seemed to be in poor condition, and I did a few random strokes just like the original. Anyway, it won't be too good. . . The final result, I don't know if it is good or bad, so let's do it. . . "

French Rye Bread

1. Fermentation species 1: 100g high-gluten flour, 2g salt, 1g dry yeast, 68ml water

2. Mix the fermented materials

3. Stir evenly, ferment for 1-3 hours at 28-30 degrees

4. Dough grows up

5. Take 4.5 grams

6. Fermented species 2: 75 high-gluten flour, 1.5 grams of salt, 1 4.5 grams of fermented species, 47 ml of water

7. Mix yeast seeds with other materials

8. Knead well. Put it at 22-25 degrees, ferment for 15-20 hours

9. Dough grows up

10. Main dough: 25g high-gluten flour, 100g rye flour, 2 125g fermented seeds, 2.5g salt, 1g dry yeast, 0.5g maltose, 78ml water, 20g walnuts

11. Cut the fermented seeds into small pieces and pour them into the bread bucket together with all the flour

12. Melt the malt with water

13. Pour into the bread bucket

14. Kneading procedure 13 minutes

15. Can pull out the film

16. Divide into 2 equal parts, add walnuts to one part and knead well

17. Ferment at 28-30 degrees for 60 minutes, the dough will grow up

18. Round and relax for 15 minutes

19. Flatten

20. Fold in three, flatten

21. Fold in half and pinch the interface tightly

22. Roll into a stick

23. Put it in the baking cloth, 32 degrees, and finally ferment for 60 minutes

24. When the dough grows up, make a cut on the surface

25. Move into the preheated baking pan, spray water on the surface, put it in the oven, middle level, up and down heat 220 degrees, bake for about 25 minutes

26. Colored on the surface, baked

Tips:
Rye has no gluten, and some holes in the film drawn from the kneaded dough are normal.
The baking tray needs to be preheated with the oven in advance, and then the dough is moved into the baking tray and sent into the oven.