Most of them are used to eating bread with heavy flavors and many fillings, which gives them a rich feeling. However, with the popularity of health concepts, I prefer European bread.
Its taste is no less delicious than desk and Japanese bread, and it can also taste the good taste of the bread itself. European-style bread has the flavor of flour itself, is also relatively refreshing and has less oil, so it is a quite healthy concept.
European country bread
Recipe Recommendations
- high powder 105 grams+245 grams
- low powder 45 grams+105 grams
- water 150 grams+水 180 grams
- yeast 10 grams
- salt 10 grams
Steps for European country bread
1
Poolish seed: 105 g high flour, 45 g low flour, 150 g water, 1 g yeast dough: 245 g high flour, 105 g low flour, 10 g salt, 9 g yeast, 180 g water, 300 g Poolish seed
2
Poolish seeds: Add water to all ingredients and stir well.
3
Adjust the refrigerator to 5° C and ferment for 24 hours.
4
Remove the fermented Poolish seeds for later use.
5
Pour all the ingredients into the bread machine and choose the kneading position.
6
Knead until the surface is smooth and carry out basic fermentation.
7
Basically ferment to twice the original size.
8
Brush a little flour into the fermentation rattan basket to prevent sticking.
9
Remove the dough, remove the large bubbles, and divide into 2 portions of dough.
10
Take one dough and shape it into a round shape, place it in a rattan basket and continue to ferment.
11
Stretch the dough to twice its original size, gently invert it and remove the dough.
12
Use a sharp knife to draw patterns on the surface of the dough and spray water.
13
Preheat the oven to 220° C for 10 minutes, put in the middle layer of dough, put on heat, and bake for 30 minutes