Chinese Food
Five styles of 100% whole wheat bread. Super many bread making techniques are enjoyable at one time.
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In the message of recent days, many children's shoes want 100% whole wheat bread. Now this recipe. But it took me a lot of time to finish finishing it. I want to see if you really like the bread made of ~ 100% whole wheat flour. The taste has basically said goodbye to the word soft and delicious. But low oil, low sugar and plain wheat fragrance are exactly what other people are pursuing. In order to make the taste of bread more flavor, bread was made by the method of multiple fermentation. The fermentation time is relatively longer. If you're afraid of trouble, you can change it to direct fermentation (meet recipe). Or just like me. Make it several times at a time (it's fermentation for such a long time anyway). Eat it slowly in the frozen refrigerator.
Cooking ingredients
Cooking Steps
Step1:First, put all the materials of the dough into the mixing basin of the chef. The dry yeast is dissolved in about 50g warm water (in the formula) in advance to become yeast water. Then pour the flour, yeast water and the remaining water into the mixing basin.
Step2:Cook first low speed gear (12 gear) for 2 minutes, then transfer to a slightly higher grade (34 stalls) for 3 minutes. ★ large amount of dough is used in the formula, so I use the cooking machine G1 of 7-Liter large capacity of Junbao to make it. If you are using a 4.8-liter Junbao chef, please reduce the quantity. The gear of G1 is different from that of 4.8L. If it is made by 4.8L chef, select the second gear.
Step3:The dough is the state in the picture. ★ if there is no chef's machine, the process of hand kneading is the same. It needs to knead hard. The time may take more than ten minutes.
Step4:Cover the dough with a wet cloth or plastic wrap. Put it at room temperature. Let it ferment slowly. It takes about 34 hours to ferment.
Step5:Ferment until the dough is 22.5 times larger. Press it gently with your fingers. The pits will not rebound. It means that the fermentation is good. Avoid excessive acidity from fermentation. ★ the dough needs to be fermented slowly to produce enough flavor, ensuring that the dough fermentation time reaches 34 hours. If the dough fermentation speed is too fast, please reduce the temperature of the dough (put it in the refrigerator or move it to a cool place). ★ can cold fermentation be used? ——Yes. Refrigerate and ferment the dough for 24 hours. Low temperature cold storage fermentation can greatly slow down the speed of dough fermentation and make more flavor bread. After 24 hours of cold storage, the dough can be doubled. If the dough doesn't get big enough, take it out of the refrigerator. Let it return to room temperature and continue to ferment to twice the size. Then carry out the next steps.
Step6:Put all the ingredients of the main dough into the mixing basin (including the softened butter). Then flatten and exhaust the fermented dough and put it into the mixing basin. The chefs are kneaded for 2 minutes at low speed, then transferred to a slightly higher grade (34) file. Knead for 78 minutes. At this time, the dough usually reaches the initial stage of expansion. ★ why can butter be added together? No need to put it later? ——The reason why butter is added after butter is that grease will affect the formation of glute
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Cooking tips:Other questions you may want to ask - Q - why add a small amount of sugar and oil? Can we do it without sugar or oil at all? A-sugar is a kind of yeast food. It can provide very direct and effective energy for yeast fermentation and ensure the stability of fermentation. And this amount of sugar is usually broken down and utilized by yeast in the fermentation process. The final dough is completely sweet. Don't care. Of course. It's OK without sugar. Yeast can decompose and utilize the energy of starch. But it's not as direct and efficient as sugar. As for the fat, it can bring more soft taste to the bread and improve the texture of the bread to a certain extent. At the same time, the crust of this bread is thick. Proper grease will make the taste of the crust more acceptable (if no oil is added, the taste of the crust will be very difficult to chew after it becomes soft). The fat content in the formula is very low. Don't worry about it. If you want to be healthier, you can change butter into vegetable oil. Q-my oven one
