Bloom bread
By VicentaLakin
BLOOMER, FLOWER BREAD, ENGLISH TRADITIONAL BREAD. AS FOR WHAT KIND OF FLOWER IS, IT DEPENDS ON WHAT KIND OF BAG IS CUT. MOST OF THE RECIPES ARE RESETS OF BBC PAUL'S TUTORIALS, EVEN 100 DEGREES. ME TOO. JUST A 20% DISCOUNT ON THE SIZE OF MY DICK. BY THE WAY, SAVE YOURSELF, USE THE TOASTER. THE DETAILS ARE ADJUSTED IN THE LIGHT OF EXPERIENCE。
Recipe Recommendations
- high-gluten flour 400g
- cold water 240g
- fine salt 4g
- yeast 5g
- olive oil
Steps for Bloom bread
1
bread machines and noodles, slightly different from manual and face order. cold water 240g, fine salt 4g, high powder 400g, yeast 5g. five minutes of mixing, basically. look at the state. a little flour if it's thin。
2
take out the dough, rub it in the 24g oil and mix it in the bakery. the bakery is covered with liquid oil, which will be spilled everywhere. or we'll rub it manually into vegetable oil; or we'll throw soft butter into the machine。
3
The bread machine was rubbing into smooth noodles. If it's not smooth, you can rub it again. Not normally。
4
Wet, room warm fermentation.
Best glass bowl, easy to observe. Summer 2-3 hours, winter 4-5 hours. Whichever is twice the size. If you're in a hurry, you can ferment the bakery。
5
Excretion, growth square by pressure. Roll up, shut up。
6
And then flatten, stretch, and fold the covers around。
7
After the third flat, roll down
8
When you roll down, keep your hands on the root, press down a little bit, and put your face in silence。
9
Get in the oven, double fermentation. Same room temperature, 40 minutes to 1 hour. Two hours. In the oven, you don't have to wet the film. The noodle was launched and glued to the film. It was ugly。
10
Spray water, dry powder, cut babies。
11
Bottom plate with water. 220 degrees, lower middle, 25 minutes. 200 degrees, take out the water plate and continue to bake for 10-15 minutes。
12
Out of the pot, dry, about two hours, completely cool. Slice again. When it's hot, I can't knock on my hand, so I'll stick my toothpick in it。Bloom bread Make Tips
1 with regard to water, cool water is required in order to avoid excessive temperatures during lasagna. 2 for salt, rough salt 8g, fine salt 4g. 3 for oil, it cannot be added with water. olive oil, corn oil, sunflowerseed oil, butter, oil of all tastes. no peanut oil. 4 the bottom disk is intended to cause vapour effects。