Kunbo Casserole-basic Ou Bao ~ Whole Wheat Country Bread

Kunbo Casserole-basic Ou Bao ~ Whole Wheat Country Bread

1. Prepare all materials and tools.

2. Pour bread flour, whole wheat flour, yeast and 100g water into the basin

3. Use a scraper to mix the materials into a dough without dry powder, cover with plastic wrap and let it stand for 30 minutes.

4. Add salt and remaining water and knead the dough slightly with your hands to allow the dough to absorb the moisture and form a dough.

5. Change a bowl, lightly grease the bowl, put the dough, and cover with plastic wrap.

6. After standing for about 40 minutes, wet your hands, pick up the dough from the bottom and fold it several times.

7. Let stand again for 40 minutes and fold

8. Sprinkle whole wheat flour (extra portion) in the fermentation basket, put the dough in carefully, closing the mouth down.

9. Cover with a damp cloth and leave it in a warm place to ferment to about 2 times the size

10. Take a piece of oiled paper, put it in the casserole, fold it into a shape, and take out the bread later

11. Put the Kunbo casserole into the oven and preheat the oven to 220 degrees

12. After preheating, wear anti-scalding gloves to take out the casserole and place it on the stove

13. Put in the pre-folded baking paper and gently pour the dough

14. Bake in the oven for about 20 minutes

15. Take out the casserole, remove the lid, put it in the oven and continue to bake for about 5 minutes to let the bread color

16. Pour out the bread directly after baking (baked bread is hard when knocked)

17. The casserole is intact, and the casserole is still very hot at this time. Just place it on the stove to cool down naturally

18. Let’s take a look at the internal organization~

19. Crispy on the outside and tender on the inside~ super delicious!

20. Finished product~

21. Beautiful organization~

Tips:

1. You can use a cast iron pan to make Ou Bao, the method is the same. I make this country bread using a kunbo casserole that will not break even if it is burned in extreme cold. I just need to dry it thoroughly before baking.
2. The heat preservation performance of the casserole or cast iron pot is very good, so you must wear anti-scald gloves after baking to avoid scalding! !
3. The amount of this formula is small, basically it’s my own weight~
4. The process of folding or transferring the dough should be as gentle as possible to avoid destroying air bubbles.