Pure handmade bread
Making bread is the most time-consuming and physically demanding job in baking. Although kneading dough is very tiring, I feel very happy when I see the dough becoming soft little by little in my hand, simple and pure!
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- white granulated sugar 30g
- milk 160ml
- dry yeast 3g
- unsalted butter 15g
- salt 2g
- egg liquid 30g
- milk fragrance
- baking
- several hours
- senior
Steps for Pure handmade bread
1
Weigh all ingredients, pour except butter into a powder bowl, and add milk in portions.
2
Mix well and knead into dough.
3
Check that the dough is slightly sticky.
4
Rub until the surface becomes smooth.
5
Roll the dough into long strips, fold in half at both ends and continue kneading. The purpose is to smooth the muscles. (Adjust the order of gluten proteins in the dough so that the messy protein molecules are arranged into a long chain.)
6
Take a small piece of dough for about 20 minutes and check whether a rough film can be unfolded. (Stretch it a little thinner and you will tear out many holes, so you can add butter)
7
Add the butter and continue to twist the dough repeatedly into strips and fold it in half.
8
About 5 minutes for the dough to become smooth and elastic, check whether the dough can form a film. (At this time, the film continues to stretch and the ruptured hole takes on an irregular shape rather than a smooth round shape, that is, it reaches the expansion stage)
9
Wrap the dough in plastic wrap for the first fermentation.
10
Fermentation until twice its original size, and gently squeeze the dough with your hands to remove air bubbles.
11
Remove the dough and divide it into the required portions; round it, and ferment for 15 minutes.
12
Roll out the dough into long strips, sprinkle with wine-soaked raisins, fold in half, roll up and gently press.
13
Drain on a baking sheet for final fermentation until about 2 times, about 35 minutes.
14
Remove it after fermentation and brush the surface with a layer of egg liquid.
15
Preheat the oven to 180 degrees, the middle and lower layers, for 15 minutes, and bake until colored.Pure handmade bread Make Tips
1. The process of using mechanical kneading is roughly the same as that of pure manual kneading, and the same method can be used to detect the dough film. 2. Don't rub indiscriminately when kneading the dough. Rub it long and fold it in half repeatedly to adjust the arrangement of gluten proteins in the dough to save effort and time. 3. Criteria for judging whether dough fermentation is completed: The dough is fermented to 2-2.5 times its original size, dip your finger in the flour and poke a hole in the top of the dough. The inserted hole neither collapses nor retracts, and remains the original state. That is, fermentation is completed.