Chinese Food
Polish leavened head staff
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In the early 1960s, Bernard ghanasao made Polish yeast head staff replace 6022 staff and become the orthodox staff that people often eat in Paris. 30 years later, when he retired, his Ghanaian loaf had become a registered commodity. Only the baker who bought the right to bake the loaf could raise the price based on the price controlled by the government. Ghana Shao uses a special kind of flour with medium extraction.... Compared with the common high gluten flour, it has a higher ash content and bran content. It is more like gluten washing powder (a whole wheat flour, which is only filtered once, rather than the secondary filtration that usually removes bran and germ). The sifted whole wheat flour in the formula is filter the whole wheat flour with a sieve or filter to remove the bran. Try to get the flour through the sieve. Leave the bran in the sieve - it can be used to make super grain bread or French country bread. But many people may not have enough
Cooking ingredients
Cooking Steps
Step1:Polish yeast head - high gluten powder 24g, water 25g, yeast 0.1
Step2:Pour all the yeast into the bowl.
Step3:Stir into a uniform paste. Cover with plastic film. Let it stand and ferment.
Step4:The batter frothed and puffed. Put it in the refrigerator overnight. Take it out before use. Reheat it for 1 hour.
Step5:Main dough - Polish yeast head all. Screened whole wheat flour 56g, high gluten flour 64g, salt 2.5G, water 64g, yeast 0.5
Step6:Pour the dough powder into the barrel. Mix.
Step7:Add the yeast and water
Step8:Put in the toaster. Start and flour program.
Step9:Stir until the film can be pulled out.
Step10:Take it out. Put it in a large bowl. Cover with plastic wrap. Ferment for 2 hours.
Step11:The dough nearly doubled.
Step12:Take out the dough and knead it for 4 minutes. Put it in the bowl again and cover with plastic film for 2 hours.
Step13:The dough tripled.
Step14:Take it out carefully. Do not exhaust.
Step15:Fold both sides to the middle.
Step16:Arrange the long stick. Put it in the baking tray. Ferment for 1 hour.
Step17:Dough grows to 1.5 times. Cut the edge on the surface
Step18:Put it in the oven. Middle layer. Heat up and down for 250 degrees. Spray water on the inner wall once every 30 seconds. After three times of spraying, close the oven door. Adjust the temperature to 230 degrees. Bake for about 3040 minutes.
Step19:It's golden brown on the surface. Put it out of the oven and cool it for 40 minutes before eating.
Cooking tips:There is no whole wheat flour. You can also use high gluten flour. Be careful in shaping. Do not let the dough exhaust. The baking time and firepower should be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
