Nori Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the wheat flour, all-purpose flour, refined salt and crushed seaweed, mix and mix well.
2. Add the pre-dissolved yeast solution to the mixed wheat flour to make it completely absorbed by the wheat flour; then add the water for kneading to the wheat flour several times, and add olive oil to knead the dough into a smooth dough.
3. Put the dough in the basin, cover with a slightly damp cloth, and carry out basic fermentation: 1 hour and 30 minutes.
4. After the basic fermentation is over, divide the dough into 8 small doughs, cover with a slightly damp cloth, and let stand for 15 minutes.
5. After the rest is over, roll each small dough into a thin crust.
6. Fold one end of the dough to the middle first.
7. Fold the other end again, leaving a certain gap in the middle.
8. Fold in half again and press the sides tightly.
9. Shape the dough into a spindle shape.
10. Cover the dough with a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.
11. After the second fermentation is over, use a sieve to evenly sprinkle the Shanghai moss and raw wheat flour; at the same time, preheat the oven in advance: 230 degrees, 10 minutes.
12. Use a blade to make your favorite cuts on the surface of the dough.
13. Before putting the dough in the oven, pour 50g of water (outside the recipe) into the preheated empty baking pan; after preheating, put the baking pan with the dough in the oven and bake at 230 degrees for 20 minutes.
14. After the bread comes out of the oven, take it out and let it cool naturally.
15. Finished product.
16. Longitudinal section.
