Chinese Food
French rye bread
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Routine 2 - French rye bread made of 100g flour. Take only 9g to make the second fermentation. Make only half the rye bread. Only 4.5g. The second dough is brewed for 1520 hours and becomes light and full of hair... The amount of rye flour is the largest of the three kinds of bread. The dough has the darkest color. The original has three flavors - walnut, dried apricot and original. Cut it in half and make only two kinds - Walnut and original flavor. Maybe the time for kneading the main dough is not enough. Maybe the final fermentation temperature is a little higher and the time is a little longer. The final product is much worse than the original. When cutting the bag, it seems that the dough is not in good condition. I have randomly scratched it in the same way as the original. Anyway, it will not be too good... The final result. I don't know whether it's good or bad. Make do with it... -
Cooking ingredients
Cooking Steps
Step1:Fermented seed 1-high Gluten Powder 100g, salt 2G, dry yeast 1g, water 68m
Step2:Mix yeast material
Step3:Stir well. Ferment at 2830 degrees for 13 hour
Step4:Dough growing u
Step5:Take 4.5
Step6:Fermented seed 2-high gluten powder 75. G salt 1.5g. Fermented seed 14.5g. Water 47m
Step7:Mix yeast with other material
Step8:Well knead. Put it at 2225 degrees. Ferment for 1520 hour
Step9:Dough growing u
Step10:Main dough - high gluten flour 25g, rye flour 100g, fermented seed 2125g, salt 2.5G, dry yeast 1g, maltose 0.5g, water 78ml, walnut 20
Step11:Cut the fermented seeds into small pieces. Pour them into the bread bucket together with all the powder
Step12:Maltose with wate
Step13:Pour into the bread bucke
Step14:Harmony program 13 minute
Step15:Can pull out the fil
Step16:Divide into 2 equal parts. Add walnuts to one part. Mix wel
Step17:At 2830 degrees. Fermentation for 60 minutes. Dough growt
Step18:Round. Relax for 15 minute
Step19:Press fla
Step20:Three fold. Flatte
Step21:Fold in half. Tighten the join
Step22:Roll into a stic
Step23:Put in the baking cloth. 32 degrees. Ferment for 60 minute
Step24:Dough grows up. Cut a knife on the surfac
Step25:Transfer into the preheated baking tray. Spray water on the surface. Put into the oven. Middle layer. Heat up and down for 220 degrees. Bake for about 25 minutes
Step26:Surface coloring. Out of the ove
Cooking tips:Rye has no gluten. It's normal for the dough to pull out some holes in the film. Preheat the baking tray with the oven in advance. Then transfer the dough into the baking tray and put it into the oven. There are skills in making delicious dishes.
