Chinese Food
French bread
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The detailed book of bread goes to the back. There are many questions. French bread. If you just look at the original French bread, you really don't think there is any problem. However, there are two kinds of changes that are closely followed by fan lifting. If we only look at these two changes, there will be no problem. However, the question is whether the fermentation conditions are cold storage or room temperature? Basic French bread. Detailed process and steps of dough making. After the production of liquid seed, cover with plastic film and ferment for 418 hours. In the blank of this page, also note with ※ - when the production of liquid seed, if it is summer, it needs to ferment for 4 hours after the production of the same day. If it's winter, it needs 18 hours fermentation after it's done that day. . Such a statement does not cause any confusion. While thinking about how to arrange the fermentation time of the liquid, I turned to the two later changes - shrimp bacon and French cheese bread. Because of using the same dough
Cooking ingredients
Cooking Steps
Step1:Liquid - high gluten powder 75g, salt 0.5g, dry yeast 0.3g, water 75m
Step2:Main dough - high gluten powder 175g, salt 4.5g, dry yeast 1.5g, maltose 1g, water 90ml, vitamin C solution 1 / 10 Cup, all kinds of liqui
Step3:Pour liquid ingredients into bow
Step4:Stir to form a uniform dough. About 25 degrees. Fermentation for 46 hour
Step5:Dough risin
Step6:Pour the main dough into maltose with water. Stir wel
Step7:Add vitamin C solution. Stir wel
Step8:Pour all the powder on the main side into the bread bucke
Step9:Add mixed solutio
Step10:Pour liquid typ
Step11:Toaster and noodle program 13 minute
Step12:Can pull out fil
Step13:In a large bowl. 2830 degrees. Ferment for 60 minute
Step14:Dough growing u
Step15:Pour ou
Step16:Cut into 2 equal part
Step17:Press flat. Roll u
Step18:Turn 90 degrees. Roll up agai
Step19:Close down. Relax 1520 minute
Step20:Press flat
Step21:Fold the top third to the middl
Step22:Turn 180 degrees. Fold the remaining third in the middl
Step23:Fold in half. Tighten the interfac
Step24:Rub it into the shape of jujube core. Put it on the baking cloth. 35 degrees. Ferment for 60 minute
Step25:Dough grows up. Bevel two edges on the surfac
Step26:Transfer to a pan preheated with the oven. Spray water on the surface. Place in the oven. Middle layer. Heat up and down to 220 degrees. Bake for about 20 minutes
Step27:Golden on the surface. Out of the ove
Cooking tips:Yeast less than 1G is not easy to weigh. You can weigh 1g. 0.5g first, then take half. 0.3g, then take one third. The baking time and firepower should be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
