German field bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400 grams
- low-gluten flour 100 grams
- coarse grain flour 30 grams
- rye flour 150 grams
- scalding seeds 70 grams
- Natural whole wheat yeast species 70 grams
- water
- salt 8 grams
- dry yeast 10 grams
Steps for German field bread
1
Complete all materials (dewatering)。
2
Two minutes of slow mixing with water in the mixer, eight minutes fast, and smoothing to the surface of the face。
3
House temperature is almost fermented for 35 minutes。
4
Split the dough into 400 grams of a roller pine for 30 minutes。
5
Roll the noodle pole into a cylinder。
6
Put the noodles on the bar。
7
Open the docking pole of the noodles with a crutches。
8
Puts the other side in a pole-opened interface。
9
Close the interface。
10
The dish is put at a temperature of 30°C and 80% wet for a final fermentation of about 50 minutes。
11
fermented on the surface with rye。
12
Pull the knife。
13
Fire 210°C at oven temperature and steam baking 200°C for about 30 minutes。