Black and wheat
By VicentaLakin
I used to be a little unsure to go to the supermarket, and I tried to do it a few times, but I wasn't satisfied with the usual fermentation, and then I tried to do it with the cold fermentation, which was good and convenient
Recipe Recommendations
- rye flour 200g
- whole wheat flour 300g
- medium-gluten flour 300g
- dry yeast 10g
- water 300g
- warm water 100g
Steps for Black and wheat
1
Prepare warm water。
2
Ten grams of dry yeast pour into warm water。
3
Take a large container containing flour (approximately 800 grams) and pour yeast water。
4
It continues slowly to add cold water to the flour and mixs it with chopsticks。
5
I'm not going to see dry powder until I can't see it。
6
Scratch it into smooth noodles。
7
Split the noodles into three。
8
Each one of them is packed in a bag, and the air is squeezed and sealed. Put it in the fridge for about 24 hours。
9
The noodles are twice as big as that。
10
Scrambling the flour with dry flour。
11
It's about the same size。
12
I'm gonna do a circle this time。
13
The cages were put on oilpaper, the noodles were put in, and the fermentation was put in place for 15 minutes。
14
The fire was evaporated for about 15 minutes, three more minutes, then the cage was removed。Black and wheat Make Tips
Refrigerated fermentation, although relatively long, is easy to master, typically for 12 to 36 hours, and if the time frame is exceeded, the noodles can be frozen. 2. A longer fermentation period after the introduction of black wheat powder, with as much as possible guaranteed over 24 hours. The ratio of flour to yeast is generally around 100:1.2。