Tuscan Bread

Name: Tuscan Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 99g boiling water; 64g High-gluten flour; 2g yeast; 7g olive oil; 28g water

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

In the bread world, Tuscan bread is special in that it does not add any salt, so it is especially suitable for those who need to control the amount of experimental intake. Unfortunately, due to the lack of salt, this bread tastes no taste. However, the Tuscan people did not forget it when they tasted the rich flavor of food. They used a lot of flavorful seasonings and batter to supplement the taste of bread, or combined it with various delicious foods, such as Garlic and olive oil soaked in white bean soup. Another unique feature of this bread is the batter made the day before. This is different from pre-fermenting, because no yeast is added to the batter and the batter is not fermented, but the gelatinous starch will release the flavor, making this bread taste very different from other breads. This is a technique worth exploring, and also a way to control taste by controlling time, temperature and raw materials. "
The dough was a bit soft and I wondered if the amount of water was calculated incorrectly when converting the batter. I regret adding all the water to the dough at once, and finally had to add a little flour to the dough to save it. The mixture of blanched noodles and yeast noodles can actually produce a film, and it can grow well. It saves a lot of work by reducing the weight and just making one loaf. The dough that has been fermented is straightened into a spherical shape and placed in a baking tray for the final fermentation.
Spreading flour, cutting the bag, I'm sorry, at this moment, my mind is a little tranced, and I actually used the method of cutting bread instead of moving the knife diagonally. The cut that was supposed to look good at first was baked into a big gap. . . . . "

Ingredients

Tuscan Bread

1. Batter: 99 grams of boiling water, 64 grams of high-gluten flour

2. Pour boiling water into the flour and stir constantly.

3. Into a smooth and even thick batter. After cooling, cover with plastic wrap and let stand overnight at room temperature.

4. Main dough: 85 grams of high-gluten flour, 2 grams of yeast, 7 grams of olive oil, 28 grams of water

5. Mix the flour and yeast in the main dough,

6. Add the batter and olive oil and mix well.

7. Add water.

8. Blend into a smooth and sticky dough.

9. Put it in the bread machine and start the dough mixing program.

10. Stir until the film can be pulled out.

11. Put it in a large bowl and ferment for 2 hours.

12. The dough grows to 2 times.

13. Take it out, do not exhaust, and arrange it into a spherical shape.

14. Transfer to a baking tray, cover with plastic wrap, and ferment for 90 minutes.

15. The dough grows up.

16. Spray water on the surface and sift the flour.

17. Cut five cuts on the surface with a knife.

18. Put it in the oven, middle level, up and down at 250 degrees, spray water every 30 seconds, after three sprays of water, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.

19. Put it in the oven, middle level, up and down at 250 degrees, spray water every 30 seconds, after three sprays of water, close the oven door, adjust the temperature to 230 degrees, and bake for about 30-40 minutes.

20. The surface is golden, baked, cool for at least 40 minutes before eating.

21. The surface is golden, baked, cool for at least 40 minutes before eating.

Tips:
When kneading the dough, do not add water all at once.
If the dough is too sticky and soft, you can increase the amount of flour.
The baking time and firepower need to be adjusted according to the actual situation of the oven.