raisin country bread
By VicentaLakin
the natural yeast raisin country bread is made of raisins on the basis of the country bread pasta. the natural yeast rural bread base is humid and tastes sour, and it is the staple bread that is often eaten by french rural people. the bread added to the fruit is better suited to chinese tastes and can mask the taste of micro-acidity and be more sophisticated. and in the next few weeks, i'm going to renew a few of the breads made from this base noodle, except for the fruit, which is different. all bread is made of natural yeast, which can be found here at http://home.meishichina.com/space-596502-do-blog-id-525497.html or http://home.meishichina.com/recipe-176167.html
Recipe Recommendations
- Updated natural yeast dough 125g
- whole wheat flour 35g
- rye flour 35g
- high-gluten flour 250g
- water 210g
- salt 7g
- maltose
- raisins 240g
Steps for raisin country bread
1
Preparation: Natural yeast update. A total of 50 copies of natural yeast flour, 100 copies of high-weather flour, 48 copies of water, 2 copies of malt sugar, 1 piece of salt, evenly fermented for 16 hours, must be fully fermented。
2
Whole wheat flour, rye flour, high-weave flour and water are evenly mixed and remain at constant temperature for one hour. Time is used to increase the frenzy of flour. The static state is illustrated below, and it is clear that it has spasms。
3
The salt, malt sugar and natural yeast are added, evenly mixed, and the cook machine stirs out the film, and the film is smooth and transparent。
4
Add raisins (wine or water stains), evenly mixed. Grape-dryed noodles will be destroyed, and as many folds as possible will be used, or the raisins will be crushed. Enter the fermentation box for one round. 30°C, about two hours
5
it's split into 100 g of one
6
It's the end of the static, the face of the face, the mouth, the olive oil
7
Plastic. It's a strange way of shaping, see you for the first time. Squeeze around the face to the middle, wrinkle it in the middle, squeeze it, and make a little effort。
8
Noodle flips, gently rolls round. The oilpaper was put together in one piece and the noodles were put in a double fermentation. fermentation box 33°C 60 minutes
9
Two rounds are short and the natural yeast is not fermented. Press your finger back. If you play back slowly, it means you're fermented
10
The dough flips, the mouth is up, the code is on the grill。
11
The oven is preheated with a rock of 250°C, which ends with preheating, a glass of open water is poured onto the stone to make steam, and the oven is quickly put into the oven, with a canteen of hot water and another steam spray. The temperature dropped very strongly after my large oven face was put in, so the thermostat remained unchanged at 250°C, and the temperature was about five minutes later to return to 220°C. When the temperature is returned to 220 °C, the thermostat is adjusted, 250 °C on the fire, 220 °C on the fire, and the thermometer is not less than 220 °C (the thermometer is placed on the middle side of the oven) and is baked for a total of 20 minutes. The skin of the bread that has just been baked is hard, and when the temperature of the bread drops, the skin becomes thinner。
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Details
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A soy milk, a bread, a simple breakfast, in a minute
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A soy milk, a bread, a simple breakfast, in a minute