Chinese Food
Flaxseed rye staff
(153216 views)
It took more than ten days to finish the process from making yeast solution to making French stick. Oh, it's too much thought. It's still delicious without water or sugar. There are two ways to bake. One is steam baking, the other is Franc pot baking. By contrast, steam is better.
Cooking ingredients
Cooking Steps
Step1:Add 1:1 water to Lima and soak for 12 hours in advance. Let the water absorb completely.
Step2:Put yeast and water first and then powder.
Step3:Start kneading at low speed.
Step4:Hydrolysis complete. Add salt and yeast powder. Put salt and yeast in two corners separately.
Step5:Rub for two minutes.
Step6:Then put in the old noodle. First slowly knead it for two minutes, then speed it for five minutes.
Step7:Finally put in the soaked grain
Step8:No need to cover the film when kneading into this stat
Step9:Because the dough will be a little sticky. So put a little water in the basin to prevent it from sticking. Refrigerate and ferment for 12 hours. The dough is usually put into cold storage at night. It can be done the next morning.
Step10:Fermented dough. First shaping. Fold it three times and wake up for 15 minutes. If it's a little sticky, sprinkle some flour. But don't sprinkle too much Doha. I made two sticks. One round. Three big ovens can bake together. Because my steaming oven is small, so I used two ovens to bake it
Step11:The wake-up dough should be flattened for a second time. Then it should be rolled up. Remember to be gentle.
Step12:Roll up.
Step13:The round ones are placed directly in the fermentation blue. The smooth ones are placed at the botto
Step14:Second development complete
Step15:Second development complete
Step16:Cu
Step17:The fermentation basket can be easily taken out by directly buckling it in the enamel pot.
Step18:Cut the mouth, put it into the oven at 220 degrees, bake for 15 minutes, then uncover the enamel pan, and bake for 15 minutes for coloring
Step19:Steam the loaves in the oven for 10 minutes, then bake them for 15 minutes.
Step20:It's Crispy on the outside and tough on the inside. It's delicious.
Step21:The round taste is slightly worse.
Step22:No sugar, no oil, but the better you chew.
Step23:Finally, let's talk about yeast solution. I use 400g pure water and 200g black currant and 50g sugar to seal and ferment for three days. The room temperature is best around 28c. Then I feed honey once a day. It can be used on the seventh day. Sealed storage. It can take a month. I started to roll bread in this month.
Cooking tips:If there is no yeast solution, replace the yeast solution with equal amount of water. There are skills in making delicious dishes.
