#the 4th Baking Contest and is Love to Eat Festival#russian Big Leba Bread

#the 4th Baking Contest and is Love to Eat Festival#russian Big Leba Bread

1. Beer starter, heat 130ml of beer to 78 degrees, pour the beer into 30g of high-gluten flour, and stir evenly. Lower the temperature to 38 degrees, add yeast and stir evenly, cover with two layers of plastic wrap and ferment at room temperature for 12-30 hours.

2. Beer fermentation seed liquid, 100ml beer plus 20g maltose, stir slightly in the microwave oven, take it out and stir evenly. Add 4g of low-sugar yeast and 6g of beer starter until the temperature drops to 40 degrees Celsius and stir until all are combined.

3. Cover with two layers of plastic wrap and ferment for 6 hours at room temperature.

4. The main dough is 500g of high-gluten flour, 50g of rye flour, 10g of salt, 36ml of corn oil, 250ml of purified water, and beer fermentation seed liquid to mix and knead to the expansion stage. Knead for fifteen to twenty minutes.

5. The kneaded dough is reunited, covered with two layers of plastic wrap in a container, and fermented at room temperature for 8 to 12 hours.

6. The fermented dough is three times the original size.

7. Take out the fermented dough, exhaust it with bare hands, and reunite it to cover the plastic wrap and relax for 20 minutes. After relaxation, roll out into dough

8. Wrap in dried fruits and spread evenly on the surface of the dough

9. Roll it up from top to bottom into an olive shape.

10. The rolled bread embryos are packed into the baking tray, and the buns are cut. The light rain always cuts Leba. Fermentation again, oven fermentation fermentation tank fermentation can be. Put a bowl of hot water in the oven to ferment and put in the bread dough. Fermentation is about 45-60 minutes. Fermentation environment, the temperature is below 38 degrees, and the humidity is 75%. You can cover the surface of the Leba with a wet towel or spray it with warm water.

11. Brush the surface batter, add 150ml of purified water, add 15g of high-gluten flour and stir evenly, let it stand for 20 minutes and cook until the batter is transparent. As shown~

12. Take out the fermented bread dough and preheat the oven to 230 degrees.

13. The surface of the bread dough is brushed with a layer of dough and the oven is fully preheated, and then the bread dough is sent into the oven for baking.

14. Bake, up and down at 200 degrees for 65 minutes. It can be baked until the surface is golden.

15. A delicious and mellow traditional Leba bread is out ~ super fragrant!

16. Super delicious 😋

Tips:

1. What should I do if there is leftover beer leaven? Answer: It can be stored in a sealed refrigerator for one week.
2. Can this production time be omitted? Answer: The time cannot be omitted. The taste of the baked bread is slightly different for different fermentation methods. Try this original mellow bread.
3. Can the main dough fermentation time be extended? Answer: Yes, when fermenting, ferment at room temperature for 2 hours and ferment to 6 for distribution. Put it in the refrigerator to ferment instead of fermentation at room temperature. The time is relatively longer. When you take out the refrigerated dough, you need to warm it up at room temperature before making it.
4. Plastic surgery thinks this bread is so big, can it be made into small leba? Answer: Yes, it can be made into the size according to your preference, the baking temperature is the same, the time depends on the size of the Leba bread, and it can be baked.
5. Storage of Leba bread. Answer: After cooling, it can be sliced and bagged. It can be stored at room temperature for 3-7 days, depending on the season. It can also be sealed and frozen and can be stored for 1 to 3 months. Thaw at room temperature when you eat it. After returning to the temperature, it can be bitten in the microwave or the oven can be slightly heated.