Sprouted Grain Soft European Bread
1.
First prepare the ingredients. There are two kinds of ingredients, flour and water. The temperature is high in summer, and ice cubes can be added to the water.
2.
The flour is mixed with ice water to form a dough. Due to the relatively large amount of water, the dough does not need to be kneaded and can form a dough. Cover with plastic wrap and let it stand for 10 minutes.
3.
Dip some water on your hands every ten minutes, and make three folds of the dough for a total of 3 times. When you pick up the dough again, it can be stretched long and tough, and the gluten of the dough will come out without kneading. Fermented in a basin at room temperature for about 50 minutes. My room temperature is less than 30 degrees. The fermentation took 50 minutes. The fermentation time will be shortened if the room temperature exceeds 30 degrees.
4.
The fermented dough became plump.
5.
Sprinkle a layer of flour on the chopping board. Do not knead the dough on the chopping board. Gently make a three-fold fold.
6.
Sprinkle a layer of flour in the rattan basket in advance, put the dough into the rattan basket with the mouth facing up, and ferment for about 50 minutes at room temperature.
7.
The fermented dough is almost full of rattan baskets.
8.
Spread greased paper or tarp on the baking tray, buckle the dough upside down on the baking tray, use a blade to draw patterns, and draw the patterns at will.
9.
The Changdi air fryer is preheated at 220 degrees for ten minutes in advance, and the bakeware is placed in the middle layer and baked for 25 minutes.
10.
When the time is up, take out the net rack and let it cool.
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