#四session Baking Contest and is Love to Eat Festival# Liquid Kind of High Lego Toast
1.
Mix all the ingredients of the liquid dough evenly, cover it with a lid or plastic wrap, and leave it in the refrigerator to ferment for 17 to 24 hours until there are many bubbles on the surface. After the surface is opened, a uniform large hole structure can be seen .
2.
Mix the fermented liquid with the other ingredients in the main dough except for the butter, knead it into a smooth dough, add the diced butter, continue to knead until it is fully expanded, that is, a large piece of toughness can be pulled out的膜。 The film.
3.
The kneaded dough is slightly rounded, covered with plastic wrap, and fermented at room temperature to double its size. Here I apply some oil on the plastic wrap first, and then cover it on the dough, so it won’t stick. Then the fermentation time is about 30 minutes, the weather is relatively hot.
4.
After fermentation, ventilate, divide into 3 portions, cover with plastic wrap after rounding, and relax at room temperature for 15 minutes.
5.
Take a loose dough, gently press to exhaust, then roll it into a long strip. After turning it over, fold each side by 1/3 in the middle, cover it with plastic wrap, and let it rest for 10 minutes.
6.
After the relaxation is over, roll the dough out from the middle and both ends, then thin the bottom edge on one side and roll it up into a cylindrical shape.
7.
Put the shaped dough into a mold, spray some clean water on the surface, and place it in a warm and humid place for secondary fermentation.
8.
The dough is fermented until the mold is 8 minutes full, and lightly press the surface with your fingertips. It can bounce back quickly without leaving traces on the surface of the dough. The second shot is over.
9.
Preheat the oven 190 degrees in advance. After preheating, spray some water on the surface of the dough.
10.
Put the mold into the oven, the lower layer, fire up and down, 180 degrees, bake for about 40 minutes, and bake for about 10 minutes in the middle, and cover the surface with tin foil to prevent the color from becoming too dark. After the baking is over, immediately take it out of the oven, knock the mold on the chopping board a few times, then buckle out the bread, put it on the air-drying net to cool to room temperature and not hot, then bag it and store it tightly.
