#the 4th Baking Contest and is Love Eat Festival #beer Ou Bao
1.
For the beer starter, heat the beer to within 80 degrees, add 30g of high-gluten flour and stir evenly, cool to within 40 degrees, add 6g of low-sugar yeast and stir evenly until all is dissolved. Put it into a container and cover with two layers of plastic wrap, and ferment for 12-30 hours at room temperature.
2.
Enzyme type 1: 14g beer starter, 0.6g salt, 39g high-gluten flour, 39g purified water, mix well, and cover two layers of plastic wrap to ferment at room temperature for 16 hours. The fermented ferment shows densely packed bubbles.
3.
Fermentation 2: 234g high-gluten flour, 280g purified water, and 1.25g salt are mixed evenly, put in a container, covered with two layers of plastic wrap, and fermented at room temperature for 8 hours.
4.
The fermented species 2 shows a lot of bubbles.
5.
Main dough: 312g of high-gluten flour, 54g of rye flour, 80ml of purified water, 12g of salt, fermented species 1, fermented species 2, mixed and knead to the expansion
6.
Put the kneaded dough into the container, cover it with plastic wrap and let it rest for 15 minutes.
7.
Take out the loose dough, divide it into two, and reunite. Let stand and relax for 30 minutes. Shape the loose dough to round
8.
Put the smooth surface up and put it in a container (put two bowls in light rain and cover with cotton cloth) for fermentation, cover with plastic wrap and ferment for 12-16 hours in cold storage.
9.
Fully preheat the oven to a maximum temperature of 290 degrees, and place an empty baking pan on the ground. The maximum temperature of the oven preheated by light rain is 230 degrees, and the upper and lower fires are preheated for 60 minutes. Put the fermented bread dough into the baking tray
10.
Sieve a layer of high-gluten flour evenly on the surface and cut the bag.
11.
According to your own preference, you can sieve a layer of high-gluten flour evenly and cut the bag. You can cut the package according to your own preferences.
12.
To bake, put the bread dough into the oven, spray water on the inner wall of the oven, pour a cup of water into the lower baking tray and quickly close the door to generate steam, bake at 230 degrees for 15 minutes, and take out the lower baking tray. Bake for another 30 minutes.
13.
Baking~
14.
Very fragrant bread taste~
15.
The skin is crispy, and the soft inside is ready~
16.
Slice ~
Tips:
1. The production process is relatively long, so those who like it may wish to try it. Taste the charm and simplicity of the original European bag.
2. Don't change the fermentation time to avoid unsatisfactory conditions during the production process.
3. It is recommended that the fermentation basket be fermented after the plastic surgery. Due to the lack of light rain tools, the bowl can only be used on a whim.
4. The made European bag can be left naked at room temperature. It can also be sliced and stored frozen. Before eating, it can be thawed at room temperature, and it can be softened in a microwave oven. But the oven can heat up slightly. It can be.
