Natural Fermented Semolina Bread

Name: Natural Fermented Semolina Bread
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 66g Foaming starter; 40g Coarse whole rye flour; 26g (rye starter) Shimizu; 85g High-gluten flour; 9g brown sugar; 5g cocoa powder; 3g salt; 1.3g Dry yeast; 38g Rye bread crumbs; 9g Corn oil

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

For 20 years, I have been interested in all kinds of rye bread. After baking one by one, I think only semolina bread is real rye bread. There are countless types of semolina bread. Many Americans think that the name refers to'rye bread colored with caramel', but the name really refers to bread made from coarsely ground whole rye flour. . . . . In some villages in Eastern Europe, it is necessary to add stale crumbs to the dough when making this bread, which can greatly improve the texture of the bread. In the following recipe, you can add or not add rye bread crumbs, but this is a good way to consume stale bread. "
There is only one kind of rye flour, and I don't know if it is coarse whole rye flour. Guess it is not, but only use it. "This formula uses a mixed fermentation method of natural yeast starter and artificial yeast. Natural yeast starter can both ferment bread and serve as a soaking liquid, which can enrich the taste of bread to a large extent; and artificial yeast can guarantee the final The expansion is successful and the sourness is reduced. If you like the sour taste of bread, you can skip the quick yeast powder."
"Cocoa powder is the traditional coloring material for this bread, but...you can also add nothing." Cocoa powder makes the color of rye bread deeper. I don't know if there is any problem, the bread did not show much gluten, and eventually cracks formed on the surface, like arid ground. . . . . "

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, ferment for 4-5 hours at room temperature,

4. The starter swells and foams, put it in the refrigerator overnight, and take it out one hour before use.

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.