Wine bread
By VicentaLakin
A large bread, free of sugar, oil, milk and eggs, based on red wine and full fermentation of raisins and air, from home-made fruit yeasts to drying, took me a week to be moved by the aroma of red wine from the oven. My thoughts stem from a piece of bread that I accidentally ate in early April when I went to Taiwan to win the 2010 World Bread Masters Competition, and I went to Taiwan to buy books about the making of bread, and I came home to find out that there was a piece of bread about the champion, that I was excited, determined to try, and ready to fail, that I was moved, but not failed, that my taste was good, that the entrance was a little sour, that my shell was hard to chew, that my internal organization was soft, and I would continue to explore and improve. Good food will be shared
Recipe Recommendations
- high-gluten flour 240g
- red wine
- homemade yeast 60g
- water
- ripe wheat germ 17g
- rye flour 9g
- yeast 7g
- sea salt 7g
- walnut kernel 70g
- Wine-brewed raisins 160g
Steps for Wine bread
1
It's a four-day fermented raisin fermentation, which I would write alone, 60 grams for, and a week of wine for the raisin
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240 grams of high powder and 143 grams of water and wine
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(a) All foreground materials are evenly mixed in high powders and poured into sealed containers
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(b) Stay in the refrigerator for the night, after 12-18 hours of cold fermentation
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(b) Take out the front section of the dough, return room temperature for half an hour, evenly mixed with the back section (except salt, walnuts, raisins), and water temperature of about 20 degrees, and then add salt after all materials have been evenly mixed, and continue to mix until the mask can be stretched evenly
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(b) Add a mixture of dried fruit, preferably with a temperature of 25 degrees
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• 30 minutes of warm fermentation of the fermentation of the membranes covered with mixed noodles
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Then turn the noodles over and ferment for another 30 minutes
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fermented state
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(b) The board is powdered, the face is removed from the air bubble, the circle is rolled, and can also be split into two, roasted with a grill, although the smaller the size of the face is, the less the scent can be preserved
11
Draw wells or crosses on them with blades, pollen them, and put them in pots (or cast iron pots), with olive oil in them, covering the lids for about 50 minutes
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The preheat oven is 165 degrees (170 degrees), 10 minutes of fire up and down, water is sprayed on the face of the face, 60 minutes of roasting in the lower layer without a lid, and is coloured to the satisfaction of the tin sheet。
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When it's baked, it's taken out, and when it's warm, it's sealed in a bag and it cuts when it's eaten。
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Completed Chart
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Beautiful basket
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It was another one the next day。Wine bread Make Tips
The temperature of the noodles is important, and it directly affects the taste of bread, which is best at around 25 degrees; the temperature of the oven is self-adjusted. The water used in the original rear section was 215 grams, which I added to 125 grams of pasta and was already wet. Three, I don't suggest new hands to try this bread, I've been baked for a year, have feelings for flour, how much water, can it be done, and feel it when you rub your face. Three fermentation processes, one for 60 minutes, two for 30 minutes and three for 50 minutes, and I omitted two because the noodles were already out of one round and less than three were waiting for them, so the temperature determines the fermentation time of the noodles. It is an honour to meet you。