Basic sour bread
By VicentaLakin
The first sour bread of Apprentice. It's simple as a bun, flour, salt, water. Solid fermented head is used to make solid fermented head, followed by solid fermented noodles. The big, fat, white noodles are also reminiscent of big buns. Torpedoes were selected in the recommended integers. It's more economical, but when you grow up, you'll get two cuts. It's a big, white, clean shuttle. I didn't get it deep enough, and then I baked it, and the knife was still a little light. But that color is too attractive. Thick, soft, chewy, delicious。
Recipe Recommendations
- foaming starter 28 grams
- high-gluten flour 32 grams
- water 10 grams
- salt 3.5 grams
- warm water 90 grams
Steps for Basic sour bread
1
Solid fermented: 28 g fermented, 32 g condensed, 10 g water
2
It's not like it's a good idea
3
I'm not sure I'm going to be able to do that
4
Smash all the flour。
5
Put it in a bowl, cover it up, ferment it with room temperature。
6
The yeast is twice as big as it was, and it's in the fridge and it's frozen overnight. Take back the temperature one hour before using it。
7
Main noodles: 144 g high chord, 3.5 g salt, 90 g warm water
8
In the pasta, it's been a long time since I've been able to find out what happened
9
Smash to pull out the film。
10
Roll round, put in the big bowl, fermented in the room。
11
The volume of facial groups has increased one-fold。
12
Be careful to remove the noodles from the bowl and try not to let them vent。
13
Careful with the olive shape。
14
Put it down, put it in the oven, ferment for 2-3 hours
15
The head of the face is twice as big, cut on the surface
16
Put it in the oven, mid-down, 230 degrees up and down, with steam roasting, or spray water every 30 seconds, three times
17
The bread is yellow and brown, out of the oven and cold。Basic sour bread Make Tips
The amount of water used for flour is adjusted as appropriate. The timing of fermentation depends on temperature. The roasting function of the steam oven can be used directly when baked and the normal oven can spray water into the wall of the oven when the face is placed in the oven to make steam. Baking times and firepower need to be adapted to the actual situation。