Natural Fermented Semolina Bread
1.
Rye starter: 66 g foam starter, 40 g coarse whole rye flour, 26 g water
2.
Pour foaming starter, rye flour, and water into a bowl,
3.
Stir it into a uniform paste and ferment for 4-5 hours at room temperature.
4.
Stir it into a uniform paste, ferment for 4-5 hours at room temperature,
5.
Dough: 85 grams of high-gluten flour, 9 grams of brown sugar, 5 grams of cocoa powder, 3 grams of salt, 1.3 grams of dry yeast, 38 grams of rye bread crumbs, 9 grams of corn oil, 19 grams of water
6.
Pour flour, sugar, cocoa powder, salt, yeast into a bowl,
7.
Add the leaven, bread crumbs and oil, and mix well.
8.
Add an appropriate amount of water and stir into a ball.
9.
Put it in the bread machine, use the kneading program to knead the dough,
10.
Stir it into a smooth and soft dough that can pull out the film.
11.
Put in a large bowl and ferment at room temperature.
12.
The dough has almost doubled,
13.
Gently transfer the dough to the countertop, avoiding air exhaust as much as possible.
14.
Arrange into an olive shape, put it in a baking tray, and let it rise for about 90 minutes.
15.
The dough has grown 1.5 times its original size,
16.
Cut the surface,
17.
Put it in the oven, the middle level, the upper and lower fire 200 degrees, make the steam bake, or spray water to the inner wall of the oven once every 30 seconds, after three times, close the oven door and bake for about 25 minutes.
18.
The surface is crispy and baked.
Tips:
The amount of water used in the dough should be adjusted according to the absorption of the dough. Do not add up the water all at once.
The baking time and firepower need to be adjusted according to the actual situation.