This is also called Mixiu Bread. It is a salty round bread. It is a staple bread made by mixing old flour seeds and new dough. Its flavor is similar to the Russian-style Daliba. There is no oil in it, it tastes unique and is very healthy.
The method used to make the seed dough is not listed separately here. The method is very simple. It is made of 200 grams of flour, 3 grams of dry yeast, 3 grams of salt, and 5 grams of maltose, and then mixed with water to synthesize the dough., ferment at 22 degrees Celsius for 24 hours, and then refrigerate for 24 hours.
Big Mac Turtleback Bread
By PriceEmard
Recipe Recommendations
- dry yeast 3 grams
- maltose 10 grams
- qingshui 300ml
- salt 8 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Big Mac Turtleback Bread
1
Main raw materials.
2
Pour the dried yeast and salt into the flour.
3
Tear the dough into small pieces and place it in the dry flour.
4
Add maltose to the flour.
5
Use water to synthesize dough.
6
At room temperature of 22-24 degrees C, ferment the dough for 2 hours, then remove it and press it flat, fold it up and down, and turn it over.
7
Fermentation again for 2 hours.
8
Two hours later, press the fermented dough flat again to drain the air.
9
Place the new reunion on the baking sheet.
10
Place an iron plate of boiling water on the lower shelf in the oven.
11
Then put the baking sheet on the middle shelf, close the door to moisturize and keep warm for the final fermentation.
12
Remove the bread blank when it has expanded to two and a half times in size, and use a gutter knife to cross the bread blank several times.
13
Adjust the oven to 190 degrees and preheat for 5 minutes. Place the baking sheet in the middle and lower shelf of the oven. Bake over a high and low heat to 190 degrees for 40-45 minutes.
14
After the bread is baked, place it on a drying rack to cool. When it is still warm, seal it with a fresh-keeping bag and store it at room temperature. The freshness of the bread can be maintained for 3-4 days. It must not be put in the refrigerator. Otherwise, the bread fiber will age rapidly, and the taste and taste will be extremely poor.
15
Characteristics of this bread: golden yellow in color, large body and thick skin, soft inside, and fine honeycomb.Big Mac Turtleback Bread Make Tips
1. The preparation of this bread involves mixing new and old doughs, omitting fats and sugar; maltose serves solely to aid fermentation and coloring.
2. This bread is a natural aroma type, and its shape is called Mishu tortoise shell bread.
3. The dough should be kneaded until uniform to thoroughly blend the water, old dough, and new dough; this is sufficient when the dough surface is smooth and delicate.
4. It is best to use a three-stage fermentation process during preparation: primary fermentation, fermentation with turning, and final fermentation. This method thoroughly activates the yeast's vitality and ensures the complete fusion of the old and new doughs.