oatmeal soup for bread
By VicentaLakin
When seven, eight or more people eat noodles, it's a shame that the soup is so dense. Make bread! Grow bread! This bread, which is made of soup, is fermented with cold fermentation, and its hands rubbing on its face because it is soft, but it's not too strong. The baked bread is so wet and flexible that it's a little close to the French country, and it's good to put it on the third day。
Recipe Recommendations
- high-gluten flour 400 grams
- Soup flour 150 grams
- butter 15 grams
- yeast 4 grams
- Cooking noodle soup appropriate amount
- walnut kernel a little
- raisins a little
- oatmeal a little
- salt 2 grams
- sugar 20 grams
Steps for oatmeal soup for bread
1
150 grams of flour, yeast mixed into the rest of the soup that was cooked, mostly in thin paste, and frozen in the fridge for more than 24 hours, which I put on the third day because I didn't have the time to do it in those two days, when the paste had a clear bubble。
2
Dry flour with salt, sugar with soup, because it's rare and no more water
3
Scratch the noodles with soft butter
4
It's been about half an hour. It's sealed with a shampoo. It's in the freezer
5
I'll be back by 5:00
6
The face of the noodles isn't big, but it's strong
7
Smash the walnuts, the raisins, the oatmeals, and the face is loose for a few minutes
8
We'll put oilpaper on the grill, we'll put the noodles in two bread embryos, and we'll ferment the room temperature
9
In over an hour, the noodles are 1.5 times larger
10
The oven's preheating, 160 degrees up and down, hot air, 25 minutes
11
Take it out and hang it on the shelf
12
It's wet inside. It's French country
13
Cut-off breads are very elastic, and they have a sense of wheat and softer