Cooking Steps

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   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.

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   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

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   Step3:Hydrated dough - French flour + high gluten flour + whole wheat flour + natural yeast seed + water mixture. Stir for 3 minutes in 2 gears and slow speed, mix evenly. Refrigerate for 18 hours at 5 ℃. The hydrated dough has formed a certain amount of gluten, as shown in the figure. Hydrated dough - it can promote the hydration and the formation of gluten. This can shorten the time of kneading and reduce the burden of dough. Especially for French bread and European bread, which can reduce the mixing and pursuit of flavor. In summer, hydrated dough is a good way to control the surface temperature.

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   Step4:Noodle beating - put the dough after hydrolysis into the noodle jar. Put in sugar. Stir slowly in gear 2. Mix sugar evenly and melt it. Put in dry yeast for 3 minutes in total. Then put salt in gear 3. When it's slow for 3 minutes, put it in gear

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