German Farona Bread
1.
Make the soup one night in advance. Mix the powder and salt, add to boiling water and stir well, cover with plastic wrap and store in the refrigerator overnight, and use the formula the next day
2.
Dried cranberries were soaked in 25 grams of rum overnight, and the juice was filtered out the next day.
3.
Put all the ingredients except dried cranberries into the basin of the cook machine
4.
Stir at low speed 1st gear until there is no dry powder, then adjust to medium speed 4th gear to beat the dough
5.
Cook machine kneading dough for 10 minutes, continue to beat
6.
After mixing the dough for 18 minutes, you can pull out a thin and hard-to-break film. Surface temperature 26 degrees
7.
Add dried cranberries and stir well, or knead into the dough by hand
8.
Finish the dough into a smooth surface, then cover it with plastic wrap, and leave it in a warm place for basic fermentation to double its size (reference temperature: 28 degrees for 1 hour)
9.
When the fermented dough pokes a hole in the middle, the dough slowly shrinks. (Rapid rebound indicates insufficient fermentation, and collapse indicates excessive fermentation)
10.
Divide into 95 g/piece dough
11.
Fold into a round shape, knead gently to retain air bubbles, and cover with cling film to relax for 15 minutes
12.
Roll out the loose dough gently, not too long, just roll out large bubbles, and thin the bottom edge
13.
Fold the upper half of the left and right sides toward the middle, and then roll up from top to bottom
14.
Pinch the cuff
15.
Prepare and arrange them in the baking tray (the baking tray is lined with greased paper or non-stick mat)
16.
Put it into the fermentation tank, 32 degrees, 75% humidity, 50 minutes of fermentation
17.
Preheat the oven at 200 degrees. Dusting
18.
Put it into the preheated oven, spray a few water in the oven with a watering can, reduce the bottom fire to 170 degrees, heat up to 190 degrees, and bake for 20 minutes (time and temperature are for reference only, adjusted according to the temper of your own oven). Cover the surface with tin foil in time after the surface is colored. Bring out of the oven and move to the grill to cool down
Tips:
1. The gluten can reach 80% when mixing this bread. The suitable temperature for the reconciled dough is 26 degrees. In order to control the temperature of the noodles, use ice water to mix the noodles in summer and warm water to mix the noodles in winter.
2. The amount of soup in the recipe is left, so be careful not to add it all. The prepared soup can be refrigerated for three days. The addition of soup seeds can slow down the aging of the bread and keep it soft
3. Preservation: Eat it at room temperature for 2-3 days, or freeze it, and bake it before eating. Remember not to refrigerate, as refrigeration will accelerate the aging of the bread.
Comment on other questions.
