)
Hooked Up Bread (toulouse)
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the kneading water and wheat flour in the ingredient list.
)
2. Add the kneading water to the wheat flour and stir to form a thin dough. Cover with a slightly damp cloth and proceed with pre-fermentation: 1 hour.
)
3. Weigh the yeast powder and stir to dissolve it with clean water.
)
4. After the first fermentation is over, add refined salt, pour the yeast liquid into the flour, knead it into a smooth dough, spread it with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.
)
5. After the first fermentation is over, divide the dough into 2 doughs and let stand for 30 minutes.
)
6. After the end of standing, each dough is rolled into a tongue shape.
)
7. Fold 2/3 of the dough in the middle first.
)
8. Fold the other 1/3 to the middle.
)
9. After the dough is folded in half, press the edges firmly with your fingers.
)
10. Shape the dough into a mallet shape.
)
11. Flatten the dough again to form an oblong shape.
)
12. Visually inspect the dough into three sections, roll the dough from both ends to the middle, leaving a small "waist" in the middle.
)
13. My "waist" is a bit short, it should be longer and slender. After the shaping is completed, spread a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.
)
14. Preheat the oven 10 minutes in advance: 230 degrees, up and down. At the same time, use a sieve to spread the raw wheat flour evenly on the dough.
)
15. Pour about 50g of water into the empty oven at the bottom of the oven (water bath method), put it into the baking tray with the dough, and start baking: 230 degrees, up and down, 20 minutes.
)
16. After the bread comes out of the oven, take it out and let it cool naturally.
)
