Lye Bread
by Gemini Zhuo
Favorite
Difficulty
Normal
Time
30m
Serving
2
Lye bread"
1. Pour the dough ingredients into the bread bucket except the butter, start the dough mixing program for 10 minutes, then add the butter and start again for 10 minutes, and knead until the dough is tough.
2. Take out the kneaded dough and let it rest for 15 minutes.
3. Divide the dough into 55 grams and knead it until it is tongue-shaped and roll it up from one side.
4. Roll both sides into a thin strip.
5. After that, the two ends are twisted into a twist shape, and it is also possible to directly make it into a bread shape.
6. Put it in a non-stick square baking pan with heavy steel shape, let it ferment for 30 minutes at room temperature (15 degrees today)
7. After 30 minutes, put it in the refrigerator and freeze for 40 minutes. Then you can prepare the alkaline water. Mix 10 grams of alkaline water with 200 grams of warm water and stir evenly. The operation should be gentle, try not to touch the skin.
8. Take out the frozen bread, put on disposable gloves, and soak the bread in alkaline water for 30 seconds.
9. Put the soaked bread into a baking tray, cut out small openings with a cutting blade, and sprinkle a little sea salt on the surface.
10. Put it in the Dongling oven at 170°C. After preheating for 3 minutes, put it in the bottom layer and bake for 25 minutes.
11. Finished picture.
Tips:The temperature needs to be adjusted appropriately according to the own oven. Some people bake it at 200-210 degrees for 15 minutes, but this temperature is not suitable for my oven. After baking, there will be various bumps on the surface of the bread, which is very ugly. I did it twice to find it. The temperature is suitable for your own oven. Alkaline water is relatively corrosive. For safety reasons, you need to be careful during the production process. After using it, add water and pour it out, and put the unused baking soda on a high place. Keep out of the reach of children.
