Yesterday I talked about the benefits of kneading dough, and at night I kneaded another piece of dough and fermented it cold. This morning was just right. I think cold fermentation saves time, and it's okay to sleep!
All I can think about now is baking. In the past, I would go out and buy some clothes when I was off work. Now I can't go out easily. If I go, I'll just stare at the bowls and basins and buy a lot of them. After reading some of the deeds of Zi You and Yao Ma, I felt that what I did was normal. Anyway, the clothes in the cabinet would not go out of style for another five or ten years (provided that I would not gain weight), and I wouldn't buy those expensive cosmetics and perfumes (we are naturally beautiful and plain), so I can spare money to buy what I like? Good!
Whole-wheat brown bread
Recipe Recommendations
- milk fragrance
- baking
- a day
- ordinary
Steps for Whole-wheat brown bread
1
I just opened a bag of whole wheat noodles, so I have to hurry up and use it. This time I didn't use high flour, I used all ordinary flour. The experimental results are not bad. As long as you have patience and physical strength, kneading the membrane will not be a problem.
2
Prepare raw materials.
3
Smash black sesame seeds, walnuts and peanuts (I cut them with a knife and rolled them with a rolling pin).
4
Mash the oatmeal, add a little milk and mix well (because oatmeal is too absorbent, adding the dough alone will be too dry).
5
Put the flour, eggs, yeast, sugar, salt, and milk into a bowl and knead them until the expansion stage.
6
(Leave a part of the milk and add it little by little) I rubbed it for nearly an hour to see if the film could be pulled (it was almost midnight, so I didn't beat it for fear of arousing public outrage).
7
Add the remaining ingredients and knead into a dough.
8
Cover and ferment until twice as large.
9
Evacuate the fermented dough, divide it into four portions, and round it.
10
I just found the feeling. The method is as shown in the picture. Close my fingers slightly, roll in circles on the board (this is more tiring than kneading dough, and my wrists are sore), and wait until I feel the dough become smooth.
11
Look at the bottom, there are a few wrinkles and knead it.
12
Relax for 15 minutes.
13
Fermentation twice (I found that preheating the oven for a while, then opening the door to let off some heat, so that it will grow faster).
14
After spreading, sieve some flour on the surface, use a blade to make several passes on the penultimate layer at 175 degrees and bake for 30 minutes.
15
(Halfway through baking, I found that the bread had been colored, lowering the temperature to 165 degrees.)
16
When baked, it tastes very delicious and comes out of the oven (my mother likes hard bread, so I baked it for a while longer).
17
Freedom said that it would be best to eat it after two hours, so I couldn't wait to break off a piece. The bottom was crisp, the outside was tender and the inside was tender, and the more delicious it was chewed, the more delicious it became.