All-shell bread
By VicentaLakin
How can you leave it alone? Direct fermentation, with no Chinese long wait and no soup process and time. A journey of bread can be started by rubbing materials directly into the dough. There is no more frustration, and the previous success has filled the world with confidence that the whole wheat powder will be wiped out. The noodles quickly entered a happy expansion phase, although, in such a weather, they are moving very slowly. And it will grow slowly without pushing it. Isn't slow living a state of life that's being promoted? No rush, no anxiety. Let it all come naturally, water to the canal. All that needs to be done is to watch it grow slowly。
Recipe Recommendations
- whole wheat flour 125 grams
- fine sugar 8 grams
- salt 1/4 teaspoon
- dry yeast 1/2 teaspoon
- protein 22 grams
- water 55 grams
- butter 8 grams
- bran 1 tablespoon
- white sesame appropriate amount
Steps for All-shell bread
1
Use the material
2
Put the pasta in the bowl with the exception of butter and skin
3
Scratch it with smoother noodles and butter
4
Keep rubbing
5
Add the skin
6
Smooth
7
Roll round. Put it in the big bowl for basic fermentation
8
The headmaster is big
9
Ventilation, split into two equals
10
Rolling Circle
11
Surface brushing protein
12
It's full of sesame
13
Put it in the oven
14
With the scepter, the surface is flattened
15
And from the center to the bottom, fermentation continues for 20 minutes
16
Put it in the oven, mid-level, 190 degrees up, 160 degrees down, about 18 minutes up
17
It's colored on the surface