bone bread

1

Medium part: Melt the dry yeast in warm water, and mix well with medium gluten flour. Put it in an environment of about 27 degrees for 4 hours; in the refrigerator for all night until obvious bubbles appear and the volume expands and becomes full.

2

Dough part: Mix rye and wheat whole wheat slightly, and roughly mix with warm water and dry yeast.

3

Then add the roughly mixed dough to the cooking machine, tear the natural yeast dough into small pieces, add it to the cooking machine, add 1 tip of vitamin C powder and the prepared Chinese dough.

4

Mix evenly at low speed, then turn to high speed for about 5 minutes until a thin film finally appears. Add salt, stir well, and place the dough into the basin. Fermentation at 15 degrees for 4 hours.

5

After 4 hours, the dough more than doubled or tripled in volume. The dough is soft.

6

Sprinkle enough flour on the workbench and use a slicing knife to operate. Wet your hands with the cutter to avoid sticking. Divide the dough into 9 portions, each portion is about 90 grams. Cut it into rectangles as much as possible.

7

Then pinch the left and right sides of the rectangle together with your hands above and tighten it. As shown in the picture. Relax for 30 minutes.

8

During relaxation time, prepare cheese and bacon.

9

Cut the cheese into suitable small pieces, cut the bacon into suitable long strips, and wrap the cheese.

10

Take a piece of dough and hold the seal upright towards you. Sprinkle flour on the surface and use a rolling pin to roll out a little in the middle up and down, without rolling at the upper and lower ends.

11

Place two pieces of rolled cheese on each end (top or bottom).

12

Starting at the end where the cheese is placed, roll up the dough. Every time you roll it, pinch and seal it tightly with your hands.

13

During the rolling process, the dough will automatically expand to the left and right sides because force is constantly applied to the middle seal. Just pinch the middle tightly, and don't pinch the left and right ends.

14

Tighten the final seal.

15

Gently knead and stretch the dough in the middle with your hands, without taking care of the ends. Then twist it two or three times, and spiral-like patterns appear.

16

Place the dough on a floured canvas, separating each dough with a canvas. As shown in the picture. Carry out the final fermentation for about 1 hour.

17

Carefully roll the dough with the power of the canvas onto a baking sheet covered with baking paper. Preheat the oven to the highest temperature, spray water, push on the dough, and bake at 220 degrees for about 18-20 minutes.

1. I made it with bacon and cheese for Big T, and I made it with dates for myself, which is also very delicious. In fact, it was mainly fun. What was put in it? After all, there were only two ends, and the one in the middle was just ordinary bread. 2. The same dough can be used to shape it into a normal dough shape, olive shape, round shape... make ordinary bread, and the internal structure will be very beautiful. The main reason is that this dough is too narrow, and the structure cannot be used to the extreme. 3. The dough is very soft and has high moisture content. When operating, just use the power of the slicing knife and don't be afraid of damaging the dough. You can make beautiful bread with courage and care.