1. How to make the dough: Weigh the high-gluten flour, rye flour, granulated sugar, milk powder, and salt, and put them in the mixing bowl of the dough mixer, mix and mix well.
2. Add the yeast water adjusted with warm water and stir slowly for 2 minutes, and stir quickly until the gluten is formed. (Note that the yeast is not put together with sugar and salt, so as to prevent the yeast from being dehydrated)
3. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth.
4. The dough with rye flour should not be stirred too vigorously, it is better to owe it a little.
5. Put the beaten dough into a container, cover it with plastic wrap, and place it in a warm place for proofing.
6. Proof to double the size.
7. Rye baguettes: Sprinkle high-gluten flour on the chopping board, take out 300 grams of the proofed dough, divide into 3 portions, round each 100 grams of dough, cover with plastic wrap, and let it rest for 15 minutes.
8. Take a dough and squeeze it by hand, and use an exhaust rolling pin to roll it into an oval dough from the center of the dough upwards and downwards.
9. Turn it over and roll it down from top to bottom.
10. Roll into a cylindrical dough and pinch it tightly.
11. Knead the long cylindrical dough on the chopping board into a strip about 23 cm long.
12. Put the rye baguettes into the baking tray with the mouth down, cover with plastic wrap, and carry out the final fermentation.
13. Fermented rye baguette croutons.
14. Sift an appropriate amount of high-gluten flour on the surface of the fermented rye baguette dough.
15. Use a plastic knife to make three diagonal cuts evenly on the rye baguette.
16. Put it in a preheated 180 degree oven and bake for 20 minutes.
17. Rye olive-shaped bread: Sprinkle high-gluten flour on the chopping board, take out 300 grams of the proofed dough, divide it into 5 portions, each 60 grams of dough, cover it with plastic wrap and let it rest for 15 minutes after being rounded.
18. Take a dough and squeeze it by hand. Use an exhaust rolling pin to roll the dough into an oval shape from the center of the dough upwards and downwards. After turning it over, roll it into an olive shape from top to bottom.
19. Roll into olive-shaped dough and pinch tightly.
20. Knead the olive-shaped dough on the chopping board.
21. Put the rye olive-shaped bread dough into the baking tray with the mouth down, cover with plastic wrap, and carry out the final fermentation.
22. Fermented rye olive croutons.
23. Sift an appropriate amount of high-gluten flour on the surface of the fermented rye olive bread dough.
24. Use a plastic knife to cut in the middle of the rye olive bread dough.
25. Put in the sliced butter sticks.
26. Put it in a preheated 180 degree oven and bake for 20 minutes.
27. Rye leaf-shaped round bread: Sprinkle high-gluten flour on the chopping board, take out 300 grams of the proofed dough, divide into 5 portions, each 60 grams of dough, cover with plastic wrap after rounding, and let it rest for 15 minutes.
28. Shape the loosened rye leaf-shaped buns and put them into the baking tray with the mouth down, cover them with plastic wrap, and carry out the final fermentation.
29. Fermented rye leaf-shaped bread dough.
30. Sift an appropriate amount of high-gluten flour on the surface of the fermented rye leaf-shaped bread dough.
31. Use a plastic knife to make a vein shape on the surface of the rye leaf-shaped bun.
32. Put it in a preheated 180 degree oven and bake for 20 minutes.
Tips:raw material:
Jinxiang high-gluten flour 300g, Damofang rye flour 200g, sugar 70g, milk powder 20g, salt 3g, yeast 5g,
30 grams of water, 20 grams of butter
decoration:
Right amount of high-gluten flour, right amount of butter
