Whole Wheat Bread

Whole Wheat Bread

1. Weigh 250 g of each of the two wheat flours.

2. Weigh 10g of refined salt and mix well with wheat flour.

3. Weigh 5g of yeast and stir to dissolve with 100g of purified water.

4. Dig a deep nest in the wheat flour and pour the yeast solution.

5. Stir the yeast liquid so that it is fully absorbed by the wheat flour. After that, pour in 360g of 20 degree clean water several times.

6. Knead it into a smooth dough, cover it with a slightly damp cloth, and place it in a warm place for the first fermentation: 1 hour.

7. After the first fermentation, the dough is divided into 6 equal-weight doughs. Cover with a slightly damp cloth and let stand for 15 minutes.

8. After standing, roll each dough into an oval pancake shape.

9. Fold 1/3 first

10. Fold another 1/3 more than a little bit.

11. Fold in half and press the edges tightly. If it is not easy to compress, you can moisten the inside of the dough with a small amount of water.

12. Place the half-folded side down to arrange the dough into a spindle shape.

13. Cover with a slightly damp cloth and place in a warm space for the second fermentation: 1 hour and 30 minutes.

14. After the second fermentation is over, use a blade to make a moderately deep cut on the surface of the dough.

15. Sprinkle the raw wheat flour evenly with a sieve.

16. Preheat the oven to 230 degrees for 10 minutes in advance. After that, pour about 50 grams of water into the empty baking pan at the bottom (water bath method).

17. Bake for 25 minutes at 230 degrees. In our oven, I put the baking pan with the dough on the second layer (counting from bottom to top, with numbers engraved on the side).

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

19. The state of the finished product after it has been cut.

Tips:

In this weather, the indoor temperature in Nanjing is low. I generally adopt two methods to "create" a warm fermentation environment: 1. Preheat the oven 180 degrees for 10 minutes in advance, then open the oven door to dissipate some heat, and then put the dough to ferment. 2. Turn on the radiator or stove in the kitchen and heat it for a while to increase the temperature in this space.