#trust of Beauty#russian Style Bread
1.
Making old noodles: 175g of high flour, 75g of low flour, 2g of yeast, 130g of water, 4.5g of salt, heated to twice the size at room temperature, sealed in the refrigerator, refrigerated for more than 16 hours
2.
Keep it in the refrigerator and ferment for three days, this is a good fermented state
3.
Divide into six equal portions, each about 60 grams, leave one portion torn apart, add 110 grams of warm water, and freeze the rest in the refrigerator
4.
Prepare other ingredients
5.
Add a little warm water to the yeast to dissolve it and pour it into a basin
6.
First add the beaten eggs, white sugar; high flour, buckwheat flour, milk powder, mix well, pour into the basin, and stir while adding
7.
Finally add salt and mix well
8.
After kneading, tear it up by hand for about 20 minutes, add butter, and knead for 10 minutes
9.
Slowly ferment at room temperature. I used it for 5 hours. Cover the outside of the basin with a quilt to keep warm to promote fermentation.
10.
Prepare the stuffing, chop the dried cranberries slightly
11.
The fermented dough, dip your fingers in the flour, and don’t shrink back
12.
Add black sesame seeds
13.
Proof for 10 minutes after kneading
14.
Roll into dough
15.
Fold as shown, roll it out, and fold it again
16.
Roll the dough into a rectangular shape, spread a layer of dried cranberries, and then a layer of cheese
17.
Roll it up and knead it into a strip
18.
Plate it up and put almonds on top
19.
Put it in a black enamel pot (cast iron pot) and ferment it in the oven for about 30 minutes
20.
Take out, sprinkle some high-gluten flour, preheat the oven at 160 degrees for 10 minutes, bake the lower layer for 45 minutes, and cover with tin foil after 20 minutes
21.
After baking, take out, cover the pan, and simmer for 10 minutes, the bread will be softer.
22.
Appreciate the finished picture!
23.
Although it is more troublesome, the taste is great!
Tips:
1. There is no buckwheat flour, it can be replaced with whole wheat flour.
2. There is no cast iron pot, replace it with a baking tray, divide it into two olive shapes, cut the bag, and sprinkle high flour.
3. When the bread has residual temperature, seal it with a fresh-keeping bag and eat it as soon as possible without putting it in the refrigerator.