All-Melphald
By VicentaLakin
the stick is the most traditional french bread, the formula is super simple, with four basic ingredients of flour, water, salt and yeast, without sugar, without milk, without or without refuelling, characterized by a soft skin, softness, a little tenacity in the inside, chewing up and full of fragrance wheat, which is a healthy bread, with a shape and weight, 76 cm each, weighing 250 g, and a seven-slashed truncheon on each bar, but the home oven is usually not so big and therefore cannot be pursued, but it is of good taste, a thick bar of wheat, which is a warm, low-heated, healthy food, and a lot of food that helps my health
Recipe Recommendations
- high-gluten flour 180G
- whole wheat flour 70g
- water 165g
- yeast 3g
- salt 3g
Steps for All-Melphald
1
(a) All materials are fed into the breadbox drums in the order of liquids and solids
2
Start and face program for 20 minutes and mix it into noodles
3
(a) Take out the noodles, rub them manually so that they can pull out a handband, which is not so thin and so thin that the stick can only reach the extension stage
4
The fermentation is 2.5 times larger where the noodles are rounded and warmed, and the finger is inserted in the middle of the flour, and the hole that is inserted does not collapse, which means it is fermented
5
(a) Rounded the fermented herds of air, divided into two points, rounded and awakened for 15 minutes
6
(b) The formation of the noodles in an elliptical form
7
(a) Long direction, rolling up and down the noodles and rubbing the strips
8
Make two sticks into the grill
9
The oven, a glass of hot water in the oven and a second fermentation
10
(b) Fermentation up to twice the size, extraction, slashing with a bellow knife, water sprayed on the surface, brought into the preheating oven, some water sprayed in the oven and baked for 25 minutes at 190 degrees of fire
11
(b) Sequestered preservation after natural cooling
12
(b) Salmon, oil-free and sugar-free, healthy, coarse breadAll-Melphald Make Tips
1. Spray some water on the surface of the dough after the second proofing, and also spray some water inside the oven while preheating. This is to ensure the baked baguette has a crispy crust (truly like a stick, haha ^_^), while the inside is soft and chewy. It’s a wonderful bread~
2. The baked baguette should be eaten after it has cooled completely for the wheat aroma to be most intense. It is an excellent choice for breakfast when paired with milk, and it is not high in calories;