Michelle Cocoa Bread (no Oil and Sugar)

Michelle Cocoa Bread (no Oil and Sugar)

1. Take a container, pour in water and yeast, and stir by hand until the yeast is dissolved.

2. Add salt and continue to stir with hand until the salt melts.

3. Pour in all other materials.

4. Use a silicone knife to mix until there is no dry powder. Cover the container with plastic wrap and ferment for 40 minutes in a warm place.

5. Fermentation is over, because the dough contains a lot of water, so you can take out the dough with hand powder.

6. Sprinkle dry powder on the silicone mat. You can also dip an appropriate amount of dry powder on your hands and press the dough gently to flatten it into a square.

7. Fold the left and right sides of the dough inwards.

8. Fold it up and down and inward to make a square. Turn it over and put it in a container for the second fermentation for 40 minutes.

9. After the second fermentation is over, repeat the steps after the first fermentation: exhaust air, fold left and right inward, fold up and down inward, turn it over and put it in a container for the third fermentation for 40 minutes.

10. After the third fermentation is over, take out the dough and roll it into a rectangular dough with a thickness of about 1cm with a rolling pin.

11. Then roughly cut into four equal pieces.

12. Feel free to twist it a few times and place it in a suitable mold. Put it in the oven for the fourth fermentation for 30 minutes.

13. The last fermentation is over, the oven is preheated at 180 degrees, and the preheating is over. Put it into the middle of the oven and bake for about 20 minutes.

14. Get out of the oven and let cool.

15. The bread is not masculine. .

16. The heart is very rich.

Tips:

The water content is relatively large, the whole process is operated by hand powder.