German oatmeal
By VicentaLakin
It's a piece of oats fermented with oats, and it's also said to be called "The Emperor's Bread." It's called the Emperor's Bread not for the Emperor, but for the color of the bread that resembles the Crown's crown. It's a typical European bread. It's a little rough. It's soft, it's sour!
Recipe Recommendations
- natural oat yeast species 200g
- medium-gluten flour 400g
- oat flour 25g
- maltose 1.5G
- salt 8g
- dry yeast powder 7g
- salad oil 15g
- water
- Black and white sesame seeds appropriate amount
Steps for German oatmeal
1
That's the natural yeast of oatmeal that you've grown, which tastes sour, and it's very similar to a non-sugar pure yogurt.
2
THE OATMEAL NATURAL YEAST SPECIES OF 200G IS MIXED WITH 400G CHORD FLOUR, 25G SALT, 8G MALT SUGAR, 1.5G DRY YEAST, 7G SALAD, 15G WATER, 205G.
3
When the noodles are even, room temperature is set for the first fermentation in about 15 minutes.
4
In 15 minutes, the noodles will be fermented in 15 equals.
5
Thirty minutes later, it was rounded again, 30 degrees of the environment for 15 minutes,
6
Use this lovely little mold.
7
There's traces on the dough.
8
The face of the dough is sprayed with some water with black and white sesame. And this time, it's using tungsten.
9
After the final fermentation, 10 minutes, then the oven preheats 230 degrees, about 18 minutes.