pecan raisin bread
By VicentaLakin
Set. I've been working on this for two weeks. It was intended to leave this well-planned job to the end of the bakery. However, when the thermometer showed room temperature fluctuations of 22 degrees up and down, the decision was to advance the plan. Because there's a fermentation of 15-20 hours at 22-25 degrees. And if we wait until the end of the summer, it's probably hard to get a temperature that doesn't have to be regulated. It would therefore be preferable to move forward as quickly as possible before the temperature rises. Three types of bread, pecan raisin bread, French country bread, French rye bread, are used for a single fermentation and are part of the same fermentation, even a small fraction。
Recipe Recommendations
Steps for pecan raisin bread
1
Fermentation: 100 g of high-strength powder, 2 g of salt, 1 g of dry yeast, 68 ml of water
2
Put yeast into the bowl
3
It's mixed into a flat-homed lasagna at 28-30 degrees, fermenting for 1-3 hours
4
The headmaster is big
5
Rolling Circle
6
Package the film, put it in the fridge, freeze it out one night
7
Flour: 100 grams of high-coated powder, 25 grams of rye, 6 grams of white sugar, 2.5 grams of salt, 6 grams of butter, 25 grams of fermentation, 2 grams of dry yeast, 78 mg of water, 18 grams of pecan and 18 grams of raisins
8
25 grams of fermentation and fabrics other than butter, fruit and bread cans
9
13 minutes to mix with the face program
10
Add butter. Keep mixing for 30 minutes
11
It pulls out the film
12
Join the walnuts and the raisins
13
Into the big bowl, 28-30 degrees, fermentation for 60 minutes
14
The headmaster is big
15
分割成3等分，Rolling Circle，松弛15分钟
16
Push
17
30% discount. Press flat
18
旋转180度，再30% discount. Press flat
19
Tighten the interface
20
Rolling Circle成棒状
21
Put it in the oven. 35 degrees. 50 minutes fermentation
22
It's two steps towards the edge of the knife
23
Surface sprayed, placed in a 220-degree preheat oven, mid-level, baked for about 15 minutes
24
The surface is yellow and gold