Cold fermented bean bread
By VicentaLakin
The saddest face of bread in three-volt days, when the condo temperature is above 26 degrees, is very difficult to remove quickly. Even if the air conditioner was moved to 25 degrees, it was only the temperature around the air conditioner, while the temperature in the rest of the room could be around 28 degrees. Is it hard to make homemade bread without air conditioning? There's a solution. I shared water legitimacy the other day, and a lot of small partners did it. Interested friends can look for them on my home page, not to dwell here. The "cooled fermentation" that I shared with you today is particularly suitable for the summer, but not for a long journey, but for private house baking and working people. Briefly, look at the steps. The operational steps of the cold-covered fermentation method are: 1. fermentation of the face to the full stage, i.e. the mural of gloves; 2. fermentation of the face under room temperature for one hour (in this case, the temperature of the room is around 28-30 degrees in the summer, without air conditioning); 3. The weight of the face is split into a finished bread fermentation, which is fully covered with a membrane and is then fermented 12-16 hours in the refrigerator at 4°C; 4. The face of the face retreats with ice, shape, two rounds; 5。
Recipe Recommendations
- high-gluten flour 300 grams
- milk 200 grams
- honey red bean appropriate amount
- sugar-tolerant dry yeast 3 grams
- white sugar 30 grams
- salt 1 gram
- butter 25 grams
- Sprinkle peach kernels on top appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Cold fermented bean bread
1
Noodle materials are ready: high-weather flour, high sugar-resistant dry yeast, milk, salt, sugar, butter。
2
The material except butter is fully covered in the scavenging drums; flour is not watered with the same density as milk, leaving 20 grams of milk, which increases the amount of milk depending on the state of the subsequent scavenger。
3
One minute of low-speed mixing and then middle-speed mixing out of the thick film。
4
When butter is added, it is slowly mixed so that the butter is fully integrated into the noodles, which are then turned into a high-speed bulge, softened from the pelvis walls and capable of producing transparent, flexible film。
5
Noodles were rounded in the basin, covered with film and fermented naturally for an hour at room temperature; the temperature was 28 degrees at the time。
6
In an hour, the noodles will be split into 9 equivalents。
7
Rounded separately, coded inside a non-clave dish, with a surface completely covered with a protective film and a freezer room at 4°C for 12-16 hours。
8
After 14 hours, the noodle is removed from the refrigerator, which is cooled down at room temperature, and is then operated when the noodle temperature returns to 16°C; the temperature detection can be measured by a pin-cooking thermometer, or by visual hand: there will be a small amount of thin beads on the surface of the membrane after the ice retreat, almost 16°C when the beads are completely evaporated。
9
It would also be possible to prepare a toast box for honey beans, peach slices and 300 grams for a baker, waiting for the noodles to retreat; it would not be limited to making bread in other shapes or without molds。
10
The face of the retreating ice, with a smooth face facing down, with a cow's tongue covered with sweet peas, white around and curly。
11
The scratchboard divides the face into two。
12
Slice up, code in the toast box; all coded and then fermented twice in the warm room, or fermented in the fermentation box at 36 at 80 humidity。
13
When the face reaches eight minutes full, the surface is sprayed with a small amount of cool water and a proper amount of peach blades; the oven begins to preheat 170 and sets 200 degrees。
14
The bread is delivered to the middle of the pre-heated oven, with 170 fire and 200, 25 minutes of fire; and after the oven is released, it is hit twice, demouled and laid in a bag for safekeeping。
15
Cold-fermented bean breadCold fermented bean bread Make Tips
1. Refrigerated fermentation is to be operated at all times and temperatures in the formulation, with a corresponding reduction in the duration of cold fermentation if more than one hour is produced and the temperature of the refrigerator is higher than 4°C; 2 or the timing of ice retreat from the freezer is to be determined by room temperature, with a probe-based thermometer, which, if the temperature of the face is above 16°C, is to be operated quickly to prevent the fermentation of several groups from varying degrees and to affect the height of the second wave; 3 or before the surface enters the furnace, the surface is able to spray water to increase its humidity, which is more than the sticky peach tablets. Up there; if you want light, you can brush egg fluid; if you want to be soft, you can wash butter quickly when the bread comes out of the oven; 4. The temperature and time of the bake are adjusted to the actual situation in which the oven is used, the size of the bread, the material of the mold。