Natural yeast country bread
By VicentaLakin
Recently I've fallen in love with O'Kee, not just because it's simple and healthy, but because it's more fascinating to me, to see how passionate it is to run. This time, the new new product Black Gold Series — soft europe bread with wheat powder — has a soft surface, a soft sense of satisfaction for internal organization, and a perfect cut。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Natural yeast country bread
1
All materials in natural fermentation are placed in a transparent glass bottle (for ease of observation), with the marking on the map of concrete steps。
2
the yeast fermentation is mixed with 70 g of high platinum powder (whole wheat powder) and fermented in warmth to bubbles everywhere, and is put in a freezer for the night。
3
the following day, the flour 70g and water 70g were fed, and fermented to a significantly larger volume, with numerous bubbles, was later fed at that rate (at least once a week) and could be refrigerated when not needed。
4
Put all the bread in the buckets and perform a laminate procedure。
5
Following the laminate, the fermentation program is selected for fermentation。
6
The fermentation is twice the size of the original volume, with visible air holes。
7
Take out the face group round。
8
In a round fermented basket, flour is sprayed with adhesive。
9
The smooth side of the face is put up in the fermented basket and the preheated oven can be 220 degrees or 40 minutes (with plaster)。
10
Some 40 minutes later, the noodles were poured on a baked paper with bread powder。
11
Cut with sharp blades。
12
In preheated ovens, steam (e.g. plasters, pebbles, water sprays, etc.) is manufactured in any conceivable way, with a minimum of 220 degrees and a minimum of 35 minutes。