walnut cranberry soft oak
By VicentaLakin
Ever since the natural yeast, making bread can find the desired taste, yeast culture is more troublesome, feeding is done once in a while, and every time it is taken down, it's a good part of the fumigation. The cranberries and walnuts that are added to the bread are always consumed particularly quickly, and the bread is chewy and less oil and less sugar is healthier than the sugary sweet bread, which is more popular with the family。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 63 grams
- natural yeast 125 grams
- sugar 15 grams
- butter 15 grams
- salt 4 grams
- water 130 grams
- dried cranberries 50 grams
- walnut kernel 40 grams
- cherry sauce 25 grams
Steps for walnut cranberry soft oak
1
Dried cranberry early and soft, pre-blended
2
Put the raw materials other than butter and fruit dry together in a bakery so that they can pull out thicker film
3
It takes 15 minutes to add butter to the expansion phase
4
Add dried cranberry walnuts
5
Keep rubbing until the process is over
6
Put a wet sheet on the bread bucket and cover it for basic fermentation
7
The base fermentation is three times larger
8
Take the noodles out and press pressure
9
Splits into two parts on average。
10
Smash the air bubble down the face of the face
11
Inward discount from top 1/3
12
Inward discount from 1/3 below
13
15 minutes of membrane laxity
14
And lighten the growth square with a loose face
15
Put the cherry sauce on
16
One third from top to bottom
17
Then we'll fold the noodles and close the mouth with our hands
18
Put the noodles on the grill for final fermentation in the warmth
19
Finally, it's about twice as big as the surface of the face
20
There's no sifter in the sifting on the noodles. Pink
21
Cut your mouth with a sharp knife
22
Put the noodles in the oven, preheated to 200°C, mid-floor, top-fire, 25 minutes
23
Once out of the oven, move to the grill and cool off
24
Completed Chartwalnut cranberry soft oak Make Tips
Xiaoyingzi's Tips:
1. When using dry yeast, I always use 190g of water. The dough is relatively soft but not too sticky to handle. Please adjust the specific amount according to your flour's condition.
2. You can score the surface however you like; there are no strict rules. You can also sift patterns onto the surface.
3. Add 75-125g of natural yeast (adjust the liquid content of the dough based on the overall consistency). If you use natural yeast without adding instant dry yeast, the fermentation time will be longer and the bread will have a slight sour taste. Therefore, you can add 1g of dry yeast to assist with fermentation.