Natural Yeast Puvarana Bread
1.
Solid starter: 42 grams of sieved medium-ground whole wheat flour, 33 grams of foaming starter, 18 grams of water
2.
Mix the starter ingredients,
3.
Stir it into a ball,
4.
Sprinkle flour on the counter and mix the dough for about 3 minutes.
5.
Put it in a large bowl and ferment at room temperature for 4-6 hours,
6.
Double the volume of the dough, put it in the refrigerator overnight, and take it out to warm up one hour before use.
7.
Dough: 150 grams of moderately ground whole wheat flour sieved, 3 grams of salt, 90 grams of warm water
8.
Put flour, salt, and starter into a bowl, add an appropriate amount of water, and stir into a soft ball.
9.
Put it in the bread machine and use the dough program to stir
10.
To pull out the film,
11.
Put it in a large bowl and ferment for about 4 hours at room temperature.
12.
The volume of the dough doubled.
13.
Gently move the dough onto the counter,
14.
Arranged into a spherical shape,
15.
Proof in a fermentation bowl.
16.
The dough volume increased by 1.5 times,
17.
Carefully buckle on the baking sheet,
18.
The word "well" is cut out on the surface,
19.
Put it in the oven, the middle level, the upper and lower fires are 230 degrees, steam roast, or spray water to the inner wall of the oven once every 30 seconds, close the oven door after three times, and bake for about 30 minutes.
20.
The surface is dark brown and baked.
Tips:
Do not add water all at once when kneading the dough. The amount of water needs to be adjusted according to the actual situation of the dough.
The fermentation time depends on the temperature.
The baking time and firepower need to be adjusted according to the actual situation.