Country cranberry bread

By VicentaLakin

Country cranberry bread
the bread is a lot, but it's never been easy to try it. the initial impression of the european bag was either thick, solid, and able to kill a person like a brick; or high-oiled sugar, which seemed guilty. of course, these were the first feelings i had since i saw the picture. later on, christmas bread, stalland and pandolo, tasted good, though a little hot. however, the impression of europa has also changed. the formulation of the experiment was still based on the new book of the free sister, which slightly modified her country bread. materials: liquid species: high-banded flour 113g, low-fudge yeast 1/4g (0.75g), water 113g main group: high-banded flour 188g, whole-wheat flour 75g, low-fudge yeast mother 1 kg (3g), salt 7g, water 139g, butter 17g, winecrackers 75g

Recipe Recommendations

Steps for Country cranberry bread

  • Make Country cranberry bread step 0
    1
    Pour the yeast in the liquid material into the water
  • Make Country cranberry bread step 1
    2
    Smuggle a few circles and melt the yeast
  • Make Country cranberry bread step 2
    3
    Into high powder
  • Make Country cranberry bread step 3
    4
    It's fermented at room temperature
  • Make Country cranberry bread step 4
    5
    It's fermented to the level of a bubble. Refrigeration
  • Make Country cranberry bread step 5
    6
    About 18 hours from now
  • Make Country cranberry bread step 6
    7
    To pour all material except yeast and butter into bread drums. Medium
  • Make Country cranberry bread step 7
    8
    Add the liquid that's made, open the "Stand Face" program, set a 25-minute time frame
  • Make Country cranberry bread step 8
    9
    The program is running for about five minutes, the material is largely mixed, press the Pause key, and the noodles are still for 20 minutes
  • Make Country cranberry bread step 9
    10
    Add yeast and press the Pause again so that the program continues to wipe for 20 minutes to the end
  • Make Country cranberry bread step 10
    11
    Add butter, start the "Choose" program, set for 15 minutes
  • Make Country cranberry bread step 11
    12
    In 10 minutes, we'll have a dry-drink cranberry
  • Make Country cranberry bread step 12
    13
    Smooth
  • Make Country cranberry bread step 13
    14
    Manually organize the noodles so that the cranberry is wrapped in the noodles, and then put them in the barrel
  • Make Country cranberry bread step 14
    15
    Wet cloth for basic fermentation
  • Make Country cranberry bread step 15
    16
    Fermentation complete
  • Make Country cranberry bread step 16
    17
    Split the noodles into four pieces
  • Make Country cranberry bread step 17
    18
    Smash the bubble
  • Make Country cranberry bread step 18
    19
    One third of the noodles
  • Make Country cranberry bread step 19
    20
    15 minutes
  • Make Country cranberry bread step 20
    21
    I'm going to put on a nice, loose face
  • Make Country cranberry bread step 21
    22
    One third along the long side, folds in two corners on the short side
  • Make Country cranberry bread step 22
    23
    And then we'll turn the new angle back inside again
  • Make Country cranberry bread step 23
    24
    The other side also works
  • Make Country cranberry bread step 24
    25
    Then we'll fold the whole dough and hold it tight
  • Make Country cranberry bread step 25
    26
    Put it down and put it down in the oven and put it in warm and wet for final fermentation
  • Make Country cranberry bread step 26
    27
    最后Fermentation complete，在面坯表面筛一薄层高粉
  • Make Country cranberry bread step 27
    28
    Cut
  • Make Country cranberry bread step 28
    29
    Put it in the middle of a preheated oven, 200 degrees, 30 minutes
  • Make Country cranberry bread step 29
    30
    If you're out of the oven, you can keep it sealed

    • Country cranberry bread Make Tips

    1. After mixing the sourdough starter ingredients, it may reach a bubbly state at room temperature in less than an hour. I forgot how long it had been, but when I checked after an hour, it was already bubbly enough, so I just put it in the fridge. 2. It is fine to keep the starter in the fridge for over 16 hours; due to scheduling, I kept it in for 18 hours before I had time to take it out to continue. 3. When adding wine-soaked cranberries, make sure to squeeze out the excess wine, otherwise it will affect the dough's condition. 4. The scoring on the sourdough bread was my first attempt; my technique still needs improvement.

    Recipe Categories

    Recipe recommendation