1. Accurate measurement. If you use dried fruits, soak them in water ten minutes in advance, then squeeze them to dry. Use nuts directly.
2. Add 20ml warm water to activate. About 3 minutes
3. Add salt, sugar, dried fruits, oil, yeast water, and the remaining water in sequence. Stir.
4. Don't knead the dough too hard. Roughly into a dough, there is no flour left. Cover with plastic wrap. Ferment at room temperature for 2 hours. People who are short of time can make it in the refrigerator and ferment one night in advance (so the taste is better).
5. After one fermentation to 1.5 times. Pat off the air and return to the original dough size. The second fermentation is 60 minutes. Until it ferments to 1.5 times again.
6. After the second fermentation, it is divided into two balls. Gently roll into two 40cm long strips according to the vertical force. Don't pull the dough excessively to avoid breaking.
7. Turn it up while twisting it. As shown in the figure. Then finally ferment for 45 minutes. Preheat the oven to 220 degrees. Bake at 210 degrees for 25-30 minutes
8. Because I twisted and formed the plate, the lines are obvious and layered.
9. This bread is crispy and hard on the outside, soft but elastic on the inside. Very high-end European bread.
Tips:Do not knead the noodles to allow the gluten to unfold freely, and the baked bread will be more resilient. If you like soft, you can replace olive oil with butter and water with milk. Be sure to eat it just a little warm from the oven!
