French all-crumb bread
By VicentaLakin
I'm a baker. I don't get it. Today, I swung a French all-crumb bread。
Recipe Recommendations
- whole wheat flour 110 grams
- low-gluten flour 90 grams
- fine sugar 5 grams
- salt 2 grams
- yeast 2 grams
- water 110 grams
- olive oil 20 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for French all-crumb bread
1
After the liquid, sugar and salt. The yeast will then be placed in the centre of the flour, and the yeast will be covered with flour。
2
The washing process was initiated with a bread machine and all materials were rolled into a full expansion phase。
3
A thicker membrane can be drawn, and the bread does not have to pull out the thinr membrane。
4
Rounded the noodles in the containers and covered the film with fermentation in warm places。
5
The fermentation is twice as large, with a small amount of flour on the finger, and a hole is inserted from the centre of the face, and it is sufficient that it does not rebound。
6
Split the noodles into three equals。
7
Take a noodle to an ellipse。
8
Roll the skin from both ends。
9
And then he squeezed it and turned it around。
10
A second fermentation of three bread embryos on fermentation。
11
It's fermented twice as big
12
Sliced with blades and moved bread embryos into the oven and baked for 25 minutes with a pre-heated oven at 200°C。
13
I didn't sift in flour before the bakery
14
The finished chart。