Wheat Bread

Wheat Bread

1. Weigh T65 wheat flour.

2. Dig a deep hole, and pour 2/3 of the clean water for kneading, stir to make it fully absorbed by the flour.

3. Cover with a slightly damp cloth and proceed with pre-fermentation: 1 hour.

4. Weigh the yeast powder and water and stir to dissolve it.

5. After the pre-fermentation is over, add yeast liquid and refined salt to knead dough.

6. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.

7. After the first fermentation is over, divide the dough into 3 small doughs, knead into a long round dough, and let stand for 30 minutes.

8. Flatten the dough with the palm of your hand, and roll it out into a round dough with a rolling pin.

9. Fold 1/3 of the dough first.

10. Fold the 1/3 of the dough on the other side, leaving a finger-wide gap in the middle.

11. Fold the dough in half.

12. Press the edges of the dough tightly.

13. Shape the dough into a mallet shape.

14. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.

15. After the second fermentation, sprinkle the dry wheat flour evenly with a sieve.

16. Cut 5 knives equally with scissors to form 6 "wheat ears".

17. The dough on the very side was made longer by me, so I cut it for $6 😛

18. At the same time, preheat the oven in advance: 230 degrees, 10 minutes.

19. After preheating, pour 50g of water (outside the recipe) into the empty baking pan at the bottom of the oven. Put the dough on the baking tray and start baking: 230 degrees, up and down, 20 minutes.

20. After the bread comes out of the oven, take it out and let it cool naturally.