Wheat Germ Soft European Buns
1.
One day in advance, mix 200 grams of liquid seed dough high powder, 12 grams of yeast, 5 grams of sugar, and 200 grams of water. . Seal the mixed dough well, ferment for 1 hour in a 24-26 environment, and put it in the refrigerator for 12 hours
2.
Pour boiling water into 50 grams of high flour before making bread, stir quickly evenly without dry powder, let cool for later use
3.
Take out the liquid dough before making bread and warm it to room temperature. Mix the liquid seed dough with 50 grams of hot seed dough high flour, 75 grams of boiling water, 75 grams of main dough high flour, 75 grams of whole wheat flour, 4 grams of yeast, and 45 grams of wheat germ.
4.
Knead the dough into a smooth dough, cover it with plastic wrap, and leave it to ferment for about 40 minutes. It can be taken out when it is twice as large as it is exhausted.
5.
After venting, divide into a suitable size (triangle is 100 grams of dough, olive shape is 150 grams of dough), round and let stand for 20 minutes
6.
After forming the desired shape, place it on a baking tray, ferment in the oven to double the size, sift the dry powder on the surface, cut the slit, preheat the oven to about 180 degrees, and bake at 170 degrees for 15 minutes
