Raisin Soft European
1.
For this bread, I used Polish starter as the middle seed. The purpose is to stimulate the aroma of wheat and make the finished product very soft. Polish starter is made by mixing 50 grams of flour, 50 grams of water, and 0.1 grams of yeast. Yes, you are not mistaken, it is 0.1g. At the current room temperature above 25 degrees, this amount of yeast has been fermented for about ten hours, and the starter has a lot of holes, smelling the aroma of wheat, and the volume has expanded by three It means that the fermentation is complete. But I'm very sorry, I was so busy making bread in the morning and forgot to take a photo of the yeast. It is still necessary to emphasize that at the current temperature (above 28 degrees), in order to ensure the noodle temperature, all the flour, water, eggs, and mixing bucket should be iced before making the bread.
2.
Put all the materials except butter into the mixing bucket, and set the second gear for three minutes, the fourth gear for three minutes, and the sixth gear for four minutes. Test the bottom temperature. If the surface temperature exceeds 24 degrees, cover the mixing bucket with a wet towel. Put it in the refrigerator for 20 minutes before operating. If the noodle temperature is not too high, you can continue to put the butter in the fourth gear for two minutes, and the sixth gear for six minutes. Take a piece of dough and open it to show such a glove film. At this time, it is advisable to test the noodle temperature not to exceed 28 degrees, and this bread can relax to 30 degrees.
3.
Pour the raisins into the mixing bucket and mix for one minute on the second gear.
4.
Spread the stirred dough flat in the fermentation tank and ferment for about 45 minutes at a temperature of 26-30 degrees.
5.
Poke a hole in the fermented dough with a finger dipped in flour, and the hole can be slightly retracted.
6.
Pour the prepared dough on the chopping board, turn the original surface up, and fold the top, bottom, left, and right sides in the middle.
7.
Ferment for another half an hour.
8.
Check it with your fingers, and if the hole is not retracted, it means that the fermentation is complete.
9.
The finished dough is evenly divided into about 95 grams of dough. I am considering the uneven surface temperature of the oven. When you operate, you can divide it into about 200 grams of dough, and the finished product will be softer. After rounding the divided dough, let it rest for 15 minutes at the same temperature as the first one. Flatten the loose dough with the palm of your hand, fold the top edge in the middle, and fold the bottom edge in the middle.
10.
Then pat the upper edge of the folded dough down, press it with the base of the palm, and arrange it into a spindle shape. With a temperature of 35 degrees and a humidity of 75% for about forty minutes, the volume will increase by about 1.5 times. Powder the surface and cut the bag. Preheat the oven to 200 degrees and bake for 15 minutes.
Tips:
If it is arranged into a dough of about 200 grams, the baking time needs to be appropriately extended by about 5-10 minutes.
