No Rubbing European Bag
1.
Pour water, yeast, flour and salt in a bowl.
2.
Use a silicone spatula to mix the flour and water evenly into a dough shape, cover with plastic wrap and put it in the refrigerator to ferment overnight.
3.
Take out the refrigerated and fermented dough from the refrigerator, which is about 2-3 times the original size. The first fermentation is considered to be complete.
4.
Spread the flour by hand, take out the dough, hold the dough and gently pull the surface of the dough to tighten it to the bottom, repeat the above action while rotating the dough (note: the dough is sticky, so a certain amount of flour is required).
5.
Put the shaped dough on a flat-bottomed square plate covered with greased paper to ferment for about 40 minutes.
6.
In the process of dough fermentation, the French steam oven is preheated in advance, the baking tray is turned upside down and placed at the bottom of the steaming oven, and the 【BBQ】mode is turned on, 230 degrees/40 minutes.
7.
Sprinkle flour on the fermented dough, and use a blade to make a cut on the surface of the dough.
8.
Slide the dough from the flat-bottomed square onto the baking sheet. Use the DIY mode, first [tender roasting] mode 200 degrees / 20 minutes, and then [barbecue] mode 200 degrees / 20 minutes, the French steam oven automatically jump mode, no need to adjust multiple times.
9.
After baking, take out the bread and let it cool, then slice it for consumption.
Tips:
European bread is a bread commonly eaten by Europeans, represented by German prestrel, French baguette (Baguette), Austrian toasted multigrain bread (Kornspitz), etc. The selection of raw materials is similar to domestic bread. A big difference.
