Oil-free and Sugar-free Rye Country Bread
1.
Prepare the materials used.
2.
Mix the starter ingredients well in advance, cover and refrigerate overnight for about 17 hours.
3.
Add all the dough ingredients to the mixing bucket of the chef's machine, turn on the 1st gear to form a dough, and then turn to the 3rd gear to knead the dough.
4.
Knead the dough to a smooth state, with good stretchability.
5.
Pour the dough on the countertop with a lot of dry powder, fold it left and right, turn it over, and move it to the tray.
6.
In the fermentation tank, set a temperature of 28 degrees, a humidity of 70%, add water to the bottom water tray to humidify, and put the dough into the basic fermentation to about 2 times the size.
7.
The fermented dough is taken out, divided into 2 equal parts, vented and rounded and relaxed for 30 minutes.
8.
After the loosened dough is vented a little, it is folded three times and harvested into a cylindrical shape.
9.
Put the dough into a fermentation basket that has been sifted with flour, and flatten it appropriately.
10.
Fermentation box, the temperature is set to 32 degrees, the humidity is 80%, the bottom water tray is humidified with water, and the dough is fermented to about 1.5-2 times the size (at this time the oven is preheated, the electric oven, the middle and lower layer is put on the custard baking slab, set 270 degrees, preheating for more than 40 minutes).
11.
Place the fermented dough upside down on a baking sheet lined with greased paper.
12.
Sift the dough into a thick layer of flour, and cut the pattern you like with a sharp knife.
13.
In the electric oven, connect the water pipe to the water basin first, press the steam button to add steam for 5 seconds, move the dough to the stone slab, close the oven door and press the steam button for 5 seconds, after baking for 10 minutes, the temperature will turn to 220 degrees, and Pull out the oil paper and continue to bake for 15 minutes for a total of 25 minutes.
14.
After baking, the bread is immediately out of the oven. Shake the baking pan and then take the bread out of the baking pan, and place it on the grid to cool.
Tips:
The baking temperature and time are only for the Kas CO-960S hot-air oven, for reference only, please adjust appropriately according to the temperature performance of each oven.
