Natural yeast Christopher
By VicentaLakin
One of the Greek religious holidays. There was an artificial yeast master, and now it's done again with natural yeast. When the walnuts were gone, they had to be replaced with pumpkins, and now there are walnuts in full form. The pasta was divided into three groups of one third, plus two thirds, according to its original origin. It felt like a third of that little noodle wasn't enough when it was plasticized, and it was a little too thin when it finally rolled up. Reproduction, self-advocacy, divided into two-fifths + three-fifths. The final shape seems more satisfactory. There's no suspense, and the fragrance of fragrance is mixed with dried fruit and walnuts, and it smells so good。
Recipe Recommendations
- foaming starter 66 grams
- high-gluten flour 150 grams
- dry yeast
- salt
- cinnamon powder 0.3 grams
- nutmeg 0.3 grams
- Fragrant fruit powder 0.3 grams
- clove powder 0.3 grams
- lime zest 1.5 grams
- eggs 31 grams
- honey 25 grams
- olive oil 18 grams
- milk 50 grams
- raisins 40 ml
- the cranberry 40 ml
- Slightly baked walnuts 40 ml
- sweetening
- baking
- a day
- simple
Steps for Natural yeast Christopher
1
Materials: 66 grams of fermented head, 150 grams of condensed powder, 1.6 grams of dry yeast, 2.3 grams of salt, 1 grams of cinnamon powder, 0.3 grams of mackerel powder, 0.3 grams of polychondrial powder, 0.3 grams of clot powder, 1.5 grams of orange crumb, 31 grams of eggs, 25 grams of honey, 18 grams of olive oil, 50 grams of milk, 40 milli litres of raisin, 40 ml of cranberry, 40 ml of slightly baked pecan
2
Put flour, salt, yeast, cinnamon, bean bean, fragrance and clot into the bowl, evenly mixed
3
Add yeast, eggs, honey, orange crumbs, olive oil, milk
4
It's a grouping
5
And put it into a bread bucket, and stir it up so that it pulls out the film
6
Take out, add nuts and dried nuts
7
Smooth. Roll round, put in big bowls, cover the film, and ferment in warmth。
8
The leader is twice as big
9
Two-fifths of a noodle, covered with film, and placed in a freezer。
10
The rest of them roll round, put it in the oven, covered it with a shampoo
11
Finally fermented twice as big。
12
Take out the frozen noodles and split them into two equals. Growing up about 30 centimeters。
13
And take one of them, and place it in the fermented lumps
14
Cut off at two ends and roll up on both sides。
15
The other one is crossed and placed on the face, and the end is cut and rolled。
16
Put it in the oven, mid-down, 175 degrees up and down, about 40 minutes
17
Looks golden brown, out of the oven。Natural yeast Christopher Make Tips
The timing of fermentation depends on the actual temperature. The fruits can also be replaced at their own convenience. Baking times and firepower need to be adapted to the size of the bread and the actual condition of the oven。