Country bread
By VicentaLakin
I've turned over a few of the breads I'd like to make, and I've put the time together. Finalize Mr. Meng's country bread. It's just that it's too big, it's just half, and it's just a few days. Everything's going well, even though it's ugly to be circumcised, it's still in the oven. The bread's early. Do something else. I had a problem with my heart, and I made a spot and I jumped. The baking bread in the oven was so urgent that people could break out of the switch. The oven continued to work, but the consequences of short circuits were such that people could no longer afford to deal with the thick skin of the scent. Look at the color almost, get out of the oven。
Recipe Recommendations
- high-gluten flour 150 grams
- water 85 grams
- fine sugar 5 grams
- salt 1/4 teaspoon
- dry yeast 2 grams
- lemon juice 1/4 teaspoon
- butter 8 grams
Steps for Country bread
1
Chinese noodles: 150 g of high-wired powder, 85 g of water, 5 g of fine sugar, 1/4 spoon of salt, 2 g of dry yeast, 1/4 spoon of lemon juice
2
Put everything in the bowl
3
We're all in this together
4
The basic fermentation lasted about three hours
5
Main noodles: 50 grams of powder, 5 grams of sugar, 30 grams of water, 8 grams of butter
6
Combining Chinese noodles with the main ones except butter
7
Smash to a little smooth. Add butter
8
Keep mixing to the diaphragm
9
Put it in the big bowl. The second fermentation takes about 50 minutes. The noodles grow again
10
Rolling Circle
11
It's evenly wrapped up in a thick powder
12
Put it in the oven and ferment about 40 minutes
13
The headmaster is big
14
Cut through the surface and ferment for about 20 minutes
15
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 30 minutes
16
The surface is yellow and gold