Rye Beer Ou Bun
1.
Prepare the materials used.
2.
Prepare the Polish seeds one day in advance. Mix all the Polish seeds and leave them at room temperature for 1 hour. Cover them and ferment for about 17 hours in cold storage.
3.
Put all the Polish seeds and the main dough materials into the mixing bucket of the chef's machine, gather them into a dough at low speed, and then turn to medium speed for kneading.
4.
The content of rye flour and whole wheat flour in the material is high, and the dough is kneaded until it is smooth and has good stretchability.
5.
The dough is taken out and rounded, put in a fresh-keeping box, and kept in the refrigerator to ferment for about 2 hours.
6.
After fermentation for about 1 hour, the dough is taken out and turned once.
7.
Spray a small amount of water on the surface of the dough, cover it and put it in the refrigerator for refrigeration and fermentation.
8.
Sprinkle flour on the countertop, take out the fermented dough, divide it into 2 equal parts, knead and cover to relax for about 30 minutes after exhausting.
9.
The loosened dough is rounded again, and placed in a fermentation basket that has been sifted with flour.
10.
Put the fermentation basket in the fresh-keeping box and put it in the refrigerator at about 2-5 degrees to ferment overnight.
11.
Put the dough at room temperature for about 60 minutes in advance according to your own time and slowly warm up. When the dough returns to temperature, put the slate into the lower layer of the smart oven, set the upper and lower fire mode, set 270 degrees, and preheat for about 45 minutes.
12.
Put the warmed dough upside down on a piece of cut oiled paper, and cut a "cross" cut before entering the oven.
13.
In the smart oven, add water to the water inlet and press the steam button first. After about 10 seconds, use the bread spatula to feed the dough into the slate. After the door is closed quickly, press the steam button again.
14.
Bake for about 10 minutes, adjust the temperature to 220 degrees, take out the oil paper at the bottom of the bread, and continue to bake for 10 minutes.
15.
After baking, the bread comes out of the oven immediately, and the bread is placed on the grid to cool down.
Tips:
The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
