Cranberry loaf
By VicentaLakin
It's an oil-free, sugar-free loaf, made with a liquid fermentation, a soft skin, soft inside, dryed with cranberry, longer
Recipe Recommendations
- high powder 310 grams
- whole wheat flour 20 grams
- water 225 grams
- yeast 2 grams
- salt 5 grams
- dried cranberries 40 grams
Steps for Cranberry loaf
1
(b) liquid fermentation: 100 g of high powder, 100 g of water, 1 g of yeast first to make a liquid fermentation, mix all the materials of the yeast together, and cover the skin membrane for one night in the freezer
2
The next day, I took out the liquid fermentation, and I fermented to this state
3
prepare all materials for the main noodle; the main noodle needs 210g
4
Put all the material in the main bagel and run a face program for 15 minutes
5
Dry powder on the board, taken out the mixed noodles, put them in a cranberry dry, just rub them
6
Smashed noodles rounded up on the board, covering the film for the first fermentation for 60 minutes
7
One hour after the fermentation, the dough is pressed slightly, folded in about a third, folded in one third, up and down; it is fermented for 50 minutes, twice
8
The last fermented noodles
9
The noodles were pressed, rounded, squeezed, squeezed and put up in the basket of vines; dry powder was distributed in the basket of vines
10
It's been fermented for about an hour
11
The face of the face is covered with a cross knife
12
We'll use the steaming pattern, 210 degrees, 25 minutes, mid-level oven
13
Then we'll take out the grill and the baker will cool offCranberry loaf Make Tips
The liquid fermented head from the fridge can be warm, the pasta itself is wet and sticky, requiring hand powder; work in a steaming mode must be filled with water to the water level. Line