raisin bread
By VicentaLakin
Recipe Recommendations
- wheat flour 500G
- Twenty degrees of water purification
- yeast 3g
- refined salt 10g
Steps for raisin bread
1
CALLED T65 WHEAT POWDER, SALT MIXING。
2
Call it yeast powder and fresh water to mix and dissolve。
3
Add yeast to the mixed flour so that it is fully absorbed。
4
Then the flour was added several times with the water from the pasta, and it was rubbed into a flour。
5
Add raisins to basic styling and smoothing。
6
Put the noodles in the basin and cover them with wet cloths for the first fermentation: 2 hours。
7
At the end of the first fermentation, the noodles were split into four small ones, which were set to stand for 15 minutes。
8
At the end of the static, the sheet is covered with micro-wet, with a second fermentation: one hour。
9
At the end of the second fermentation, dry wheat powder was spread evenly through the screening net, and preferred cuts were drawn from blades。
10
At the same time, the oven is preheated: 235 degrees, 10 minutes。
11
after preheating, 50 g water (outside the formulation) is poured into the bottom empty oven of the oven. there will be a lasagna grill, which will begin: 235 degrees, fire up and 4 minutes。
12
It then warmed to 220 degrees and continued to bake for 11 minutes。
13
When the bread comes out of the oven, the natural cooling is removed。