No-knead Whole Wheat Cranberry Soft European Bag
1.
Yeast is melted in water
2.
Add sugar, salt, oil, dried cranberries, and flour all at once and start stirring with a silicone knife.
3.
Stir evenly with a silicone knife
4.
The smooth way of mixing the dough
5.
Seal and relax at room temperature for 2 hours
6.
The bread is beginning to swell
7.
Then use a silicone knife to mix and fold the dough from bottom to top every half an hour. It feels that the elasticity of the dough increases and becomes smoother. Then it can be sealed and stored in the refrigerator. After 17 hours of refrigerated storage, take it out. It can be stored for up to 36 hours.
8.
After applying the oil by hand, the dough is properly vented and shaped. Relax at room temperature for about 15 minutes. After rounding and flattening, roll up and seal from one side to form an olive or triangle shape.
9.
After the dough is allowed to stand in a warm and moist place and fermented to twice its size, the surface of the bread is sprayed with water, sprinkled with whole wheat flour, and cut. Preheat the oven to 220 degrees, set to 200 degrees, middle level, and bake for about 25 minutes.
10.
Let the bread cool down
11.
Let it cool and slice it, the taste is sweet and sour, sweet and soft, and the wheat flavor is fragrant and delicious.
12.
All photos are beautiful.
Tips:
1. Different oven temperature settings are different.
2. Each step is subject to the state of the bread.
3. It is normal for the dough to stick to your hands without kneading the dough, just apply oil and powder with your hands when shaping.
