Black full of wheat toast
By VicentaLakin
Many times, this time it's a more satisfactory part of the whole wheat toast, which is not only soft, but also tastes good, eats more toast that is not fat, chews more fragrance and tastes better. Black wheat accounts for 40 per cent of the total, 70 per cent of the volume of heavy water is too soft for the finished product to be frozen and fermented for too long, and room temperature remains soft for three days, requiring a sharper bread knife to slice。
Recipe Recommendations
- high-gluten flour 82 grams
- Black whole wheat bread flour 100 grams
- milk powder 10 grams
- fine sugar 20 grams
- sugar-tolerant yeast 2 grams
- qingshui
- water 63 grams
- white granulated sugar 10 grams
- salt 3 grams
- butter 25 grams
Steps for Black full of wheat toast
1
All the food in the Chinese noodles mixed together and covered the film with wet towels for 12-17 hours。
2
As I planned to rub this toast with my hand, I mixed it with the yeast, salt, butter, and put wet towels in the freezer for 12-17 hours。
3
The cold fermented fermentation for 17 hours of Chinese noodles, tearing apart the internal tissues covered with beehive webs。
4
The Chinese noodle + main noodle + 1 g yeast in a state of simplicity, and the whole noodle is sticky。
5
I'm lazy, so I'm gonna fall all the time. I can fall with one hand or both hands。
6
The whole wheat bread was hard to make, so I could get butter and salt out of the thick membrane, and I had to fall for 10 minutes。
7
When the butter and salt are down, they continue so that they can pull out thin, but resilient, membranes, with small sawn teeth on the edge. I fell two or three minutes at this point, and more bread was made with the right method, and hand rubbing was easy。
8
The temperature control at the centre of the ruble is completely non-stuck at 22-24 degrees。
9
In large bowls, a thin edible oil is painted, and the face is condensed into round covers to cover the skin with wet towels for one fermentation. The temperature of the first fermentation is 28° and 75% wet. If room fermentation takes place, the first fermentation takes place in a cold water bowl。
10
Flour fermented to 2 ~ 2.5 times the size of a flip。
11
# Turning over # the face of the face # the face of the face slams on the board and slaps it with his hand and beat it down with a three-off。
12
#Turn # twice behind # # slush up and put back in the big bowl and fermented 3-3.5 times larger。
13
The fermented pasta puts a small hole in the middle of the flour with a little sticky finger, and the fermentation of the fermentation is when the fermenting edges do not fall back or fall back. If the fermentation is closed soon, the fermentation of the fermentation of the ferment of the ferments is excessive throughout the fermentation of the pore。
14
The fermented noodles are retweeted on the board and the fold is called the sum. The normal sum of 510 grams of pasta allows for a peak toast, but the whole wheat flour must exceed 530 grams to make a peak toast, if less than 530 grams is recommended for flat-top toast。
15
The so-called noodles are divided into three equals, on average, and rolling directly for 15 minutes and 20 minutes in winter. [I didn't mean to breathe in front of you, because rolling is one kind of exhaust. In summer, it is important to freeze or freeze in ice bags, because the hot noodles are fermenting, and if fermented too much, the fermentation will be heavy during the static period。
16
It's a still, good noodle。
17
The good face is up and down, and the first roll is done and the door is down。
18
After the completion of the first roll, the covering film is again static for 15 minutes and must remain at a low temperature during the heat。
19
The stilled face is again long and the long face is upside down, starting from the top down and completing the second roll. The final roll is two-and-a-half laps, with the closing point down。
20
The final fermentation in the fermentation box in the same direction after the completion of all the rolls, at a temperature of 36° ~ 38° and above 85% humidity。
21
The fermenter can be fermented with a fermentation box, with no fermentation fermented directly in the oven, with another bowl of hot water in the oven, and with a warm fermentation in the oven door room, the fermentation will take place faster than the first fermentation and will take place at any time。
22
fermented to 8-9 full. At the same time, the oven fires 180° preheat 5-10 minutes。
23
My oven is on fire, so the final temperature is 180° fire, 145° fire, and the bottom is 30 minutes。
24
The toast is baked, shakes a couple of toast boxes, and then pours out the toast and hangs the dryer because the toast is soft, so the finished toast is wrinkled。
25
When it's completely cooled, you can slice or bag it, and it's full of water。
26
Toast was too soft, so I needed a sharper bread knife to cut it properly. I cut it three times, so I just tore it with my hand。
27
One hand tore close, and this tissue color is exposed, and the actual bakery is brown because it contains alluvial wheat。Black full of wheat toast Make Tips
Much more bread is made, and the membranes are not really the most important, because every detail is important, so it's every detail that has a content。