Green Seaweed Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh 350g of T65 wheat flour and 150g of rice flour.
2. Add barley grass green juice. The one in my house is 3g per sachet, plus 3 sachets.
3. Add 20g of crushed seaweed and 10g of refined salt, and mix well.
4. Weigh 5 g of yeast and stir to dissolve with 100 g of water.
5. Pour in the yeast liquid to make it fully absorbed by the wheat flour.
6. Gradually add 320g of clean water at 20 degrees to form a smooth dough. Cover with a slightly damp cloth, put it in a closed and warm space (for example: microwave, oven), start the first fermentation: 1 hour and 30 minutes.
7. After the first fermentation, divide into 8 small doughs. Cover with a slightly damp cloth and let stand for 15 minutes.
8. After the end of standing, roll the small dough into a round shape.
9. Fold both sides toward the middle, leaving a certain distance.
10. Fold in half again, pressing the edges tightly.
11. The edges are facing down and arranged into a spindle shape.
12. Use a rolling pin to press down in the middle.
13. Pinch the two tips tightly.
14. Cover with a slightly damp cloth, put it in a closed and warm space, and start the second fermentation: 1 hour and 15 minutes.
15. At the end of the second fermentation, preheat the oven in advance: 230 degrees for 10 minutes. After that, pour about 50 grams of water into the empty baking pan at the bottom (water bath method).
16. Quickly sprinkle the raw wheat flour for garnish with a sieve.
17. Put the baking tray with the dough in the oven and start baking: 230 degrees for 18 minutes.
18. After the bread comes out of the oven, take it out and let it cool naturally.
19. section
