Chinese Food
French fermented whole wheat field bread (low sugar and fat free staple bread)
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Recipe introduction - this rural bread is not only low in sugar and fat, but also uses French flour and cultured natural yeast to release the aroma of the dough. The interior is soft with whole wheat flour and rye flour. It has a strong sense of fullness. It is a staple bread that can not be tired of eating. Mold - 1 round fermentation rattan basket, 80 × 90 mm formula content - 1 baking percentage - water content 70%, sugar content 5%, fat content 0%, whole wheat flour 20%, rye flour 5%. Record the baking environment - humidity 73%, room temperature 28 ℃, powder temperature, liquid temperature, and the temperature of other materials in the list of ingredients, if not specifically indicated, are all room temperature. If refrigerated 5 ℃ in advance, it is to reduce the dough temperature or protect the ingredients. -
Cooking ingredients
Cooking Steps
Step1:Raisin liquid culture ingredients - boiled water 250g. Raisins 60g. Honey 5g. Step-1. Boil the boiling water of the glass bottle for culture of bacteria, turn it upside down, cool it and control it to dry. Spray it if there is edible disinfectant alcohol; 2. Cool the boiled water to 35 ℃. Add the ingredients of fruit bacteria. Pour in the sterilized bottle and mix well, cover with plastic band for fixation. As for room temperature (about 30 ℃); 3. Open the plastic film every day, shake the glass bottle to let oxygen in; 4. After 4-7 days It will float through raisins. The liquid color will turn brown. A lot of bubbles will be produced and precipitate will be produced. After shaking, there will not be a large number of bubbles. Only a small amount of bubbles and a little smell of wine will complete the cultivation of liquid bacteria.
Step2:Culture of raisins - 1. Take 200g of raisins and 200g of high gluten flour and mix them with fresh-keeping film; 2. Ferment at room temperature for about 4 hours. The fermentation volume is 2 times larger. Mix 100g of flour and 100g of water. Leave it at room temperature for 4 hours. The fermentation volume is 2 times larger. Finally, mix 100g of flour and 100g of water; 3. Transfer it to refrigerated room for low-temperature fermentation. Use it after about 2 days. Pay attention to culture It's easy to be a little bigger, or it will be full; 4. Make up as much as you need each time when you use it. The water flour ratio is 1-1. In order to make the fermentation flavor stronger and the fermentation ability stronger, I changed 200g high gluten flour into 50g whole wheat flour + 150g high gluten flour in the initial stag
Step3:Liquid seed material is stirred evenly, kept at room temperature for 3 hours, refrigerated at 5 ℃ for 18 hour
Step4:Mix materials - liquid species + Part B. pay attention not to stack sugar, salt and yeast together. After mixing, put yeast and liquid. Ice on the surface tank. (in order to ensure that the surface temperature of the starting cylinder is controlled in an ideal range, it is recommended to refrigerate the materials in advance and cool the surface cylinder with ice in the process of surface beating in summer.)
Step5:Beating - 3 gear slow for 6 minutes. 6 gear medium high speed for 4 minutes. Pull apart to form a film a little thicker than the hand film. The crack is zigzag, as shown in the figure. Starting surface temperature 25.5
Step6:Basic fermentation - temperature 30 ℃. Humidity 75%. 40 minutes.
Step7:The state after 40 minutes of basic fermentation. About 10%.
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Cooking tips:① the proportion of yeast fresh yeast to instant dry yeast is 1 / 31 / 2; ② the water content temperature humidity season and flour will affect the absorption. When the water content is more than 68%, you can reserve 10% of the water consumption. In the stage of slowly mixing the ingredients, add it according to the situation; ③ flour - French flour, whole wheat flour and rye flour are used here, which have strong satiety and strong flavor; ④ baking - everyone's oven, moldability It can be different. We can adjust it according to our own equipment. Generally, the baking time is divided into expansion - setting - coloring = 1-2-1. Tin paper can be covered if the top color is too fast; ⑤ method - low temperature fermentation of natural fermentation species and liquid species can not only delay aging, but also give special aroma of bread and enhance the sense of expansion; ⑥ steam - one of three options. A. If there is no steam in the oven, you can put a baking pan full of water in the lower part of the oven. After preheating, put a wet towel in with the dough. Put the towel in the pan with water
