[natural Fermented Garlic Soft Bread]: Healthy and Delicious

[natural Fermented Garlic Soft Bread]: Healthy and Delicious

1. First make garlic herb butter. Prepare to mix the herbs, peel the garlic and press into minced garlic;

2. Add diced butter;

3. Add lemon juice;

4. Knead it into a dough, and the garlic herb butter is ready. Wrap it in tin foil or plastic wrap and refrigerate for later use.

5. Mix natural fermented seeds and other materials in B except butter;

6. After kneading into a dough, cover with plastic wrap and let stand for 15 minutes;

7. Add diced butter and continue to knead until it expands, and then a thinner film can be pulled out;

8. Put the dough in a container, cover it with plastic wrap, and place it in a warm place for the first fermentation;

9. After about 4 hours, the dough will be fermented to twice its original volume. Dip your fingers in the dry powder and poke holes without shrinking or collapse, and the basic fermentation is complete;

10. Take out the dough and exhaust;

11. Divide into 15 small doughs of even size, each weighing about 30~35g. Cover with plastic wrap after spheronization and let it rest for 15 minutes;

12. Take a small loose dough and roll it out into an oval shape;

13. Thin the bottom edge of one side, roll up the dough, pinch tightly to close the mouth;

14. Shape the dough into a spindle shape and place it on a baking sheet lined with baking paper;

15. Place the baking tray in a warm and humid place for a second fermentation. After about 1 and a half minutes, the dough will ferment to 1.5~2 times the original volume, and the second round is over;

16. When the second hair is about to end, start to preheat the oven to 190 degrees. Spray some clean water on the surface of the dough;

17. When the water is slightly dry, use a razor blade to cut a gap in the middle of the bread;

18. Put an appropriate amount of garlic herb butter;

19. Put it into the oven, middle level, upper and lower fire, 180 degrees, bake for 15 to 18 minutes, until the surface is golden and the volume expands;

20. Immediately after baking, transfer the bread to a drying net, let it cool completely, and store it at room temperature in an airtight seal.

Tips:

1. The ingredients of garlic herb butter can be adjusted according to your preference

2. Just knead the dough to the expanded state. In addition, the amount of liquid can be adjusted according to the state of the dough;

3. I use a yeast seed with a water-to-powder ratio of 100%. If there is no natural ferment, it can also be made with instant dry yeast. Then use 250g for flour, 60~70g for liquid, and about 3g for instant dry yeast;

4. The time for two fermentations should be adjusted according to the state of the dough. Because I use natural ferment, the fermentation speed is relatively slow and the time is relatively long. If you use instant yeast powder, the speed will be relatively faster. Note that during the second fermentation, be sure not to overheat. If the room temperature is low, the fermentation function of the oven can be used;

5. The specific baking time is adjusted according to the actual situation of each oven;

6. After the bread is baked, it should be put out of the oven immediately and placed on the drying net. After it has been completely cooled, it can be stored at room temperature in an airtight seal. Unfinished bread can also be frozen and preserved. When you eat it next time, take it out without thawing, just spray some water to heat it. But be sure not to store in the refrigerator.