Rye Bread

Name: Rye Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 2g milk powder; 12g Rye flour; 2g Yeast (dry); 2g butter; 82ml water; 2g salt; 0.5g maltose

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I haven't understood the meaning of subcontracting. I just like the layering of the scratches after baking. I can't grasp the depth of the cut. Whenever the knife is cut, I am always cautious, lest it be too deep and too shallow. It is always difficult to grasp the right degree.
It wasn't until three loaves of rye bread expanded in the oven that the meaning of cutting the bag suddenly became clear. ——Watching them expand under the heat, their skin becomes tighter and tighter, as if the balloon full of gas is still inflating and expanding. . . It makes people worry that they will burst into pieces with a "bang" in an instant, so I want to help them breathe. . . . At that moment, I suddenly understood that that cut mark was not only a beautiful level, but also meant release. The bread detailed book says very clearly, "After the final proofing of the dough, there will be a part of carbon dioxide accumulation in the inside of the dough. At this time, through the scratches, the gas inside the bread can be emitted into the air, so that the whole dough expands evenly. When baking, it can be heated evenly, and finally bake beautiful and attractive bread."
At that moment, the dough must be swollen uncomfortably. . . .

Ingredients

Rye Bread

1. Ingredients: 100g high-gluten flour, 12g rye flour, 2g milk powder, 0.5g maltose, 2g butter, 2g dry yeast, 2g salt, 82ml water

2. Dissolve the maltose with water, pour it into the bread bucket along with all the ingredients, and mix for 30 minutes until the film can be pulled out.

3. Put it in a bowl, leave it at 28-30 degrees, and leave it for 60 minutes. The dough will grow up.

4. Divide into thirds, round and relax for 15 minutes. Press flat,

5. Three fold. Rotate 180 degrees and fold in three more times. Fold in half and roll into a jujube core shape

6. Put it on a baking cloth, 32 degrees, and finally ferment for about 50 minutes. When the dough grows up, cut a longitudinal slit in the middle of the dough. Move it into the baking tray preheated with the oven, spray water on the surface, put it in the oven, middle layer, fire up and down at 200 degrees, bake for about 15 minutes, the surface is golden, out of the oven

Tips:
The fermentation time needs to be adjusted according to the temperature.
Before baking, you need to preheat the baking tray with the oven, then transfer the dough to the baking tray and put it in the oven for baking.