Family oven staff II - original classic staff (powder T65) recipe-Chinese Food-best chinese food recipes-cooking food

Family oven staff II - original classic staff (powder T65)

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On May 19, 2018, the master first taught me the formula given by the staff on wechat. I use this formula to practice once a week. I have practiced for about half a year. 20 times. Later, I made all kinds of change sticks for other flour, formula and planting surface. This is the classic basic formula. The master's intention is to practice the room temperature fermentation staff first, lay the foundation, and then practice the refrigerated fermentation staff. First practice the Old French staff. This recipe is ready. Then make polish, Lubang or other changed staff. Practice the original baguette first. If you are proficient in baguette, you can add other materials to baguette dough, such as grain, seed, cocoa chocolate, dried fruit, cheese, etc. The key points of the operation of the method powder stick are as follows: 1. Knead the dough slowly, make 89% of the gluten, 2. Control the water content at about 75%, 3. Fold the dough in the middle of the basic fermentation once, 4. There are many unstable factors in the method powder, so it is the most difficult to use the method powder stick, made in China

Cooking ingredients

powder T65:500g

salt:9g

low sugar dry yeast:2.5G

water:340g

add water later:3040g

Old French:150g

Cooking Steps

Step1:Knead the dough 1. Stir the flour and water slowly until there is no dry powder. Let it stand and hydrolyze for 30 minutes 2. Add dry yeast, French noodle and salt to the dough at a temperature of 18 degrees. Knead the dough slowly and evenly 3. After the dough has become gluten, add water for several times and knead it slowly until the dough is absorbed 3. Knead the dough slowly until it is 89% gluten. The dough does not need to be fully expande

Step2:Surface temperature - control at 2224 degree

Step3:Basic fermentation - room temperature 2628 ℃ fermentation for 30 minutes, turn over and fold once, and then fermentation for about 2030 minute

Step4:Segmentation, pre shaping and relaxation - after the completion of basic fermentation, the dough is divided into 200g. The pre shaping is olive shaped. The relaxation is 30 minutes at 2628 degrees

Step5:Shaping - pat the dough from the middle to both sides to exhaust. Fold the bottom half up to two-thirds. Turn the top half down. Fold bac

Step6:Fold it in half and then rub it lon

Step7:Final fermentation - put the shaped staff on the fermentation cloth with the mouth facing up. The ambient temperature is 2628 ℃, and the final wake-up time is about 4560 minutes. It depends on the state of the dough to determine whether it has sobered up in place. It's about 1.5 times larger. When the staff finally wakes up, preheat the slate + pie stone in the oven at 250 ℃.

Step8:Turn over the staff with a transfer plate before entering the furnace, and then transfer it to the oilclot

Step9:Cutting bag - action essentials. The surface of blade and staff is 45 degrees. The action is fast, accurate and hard. Each knife starts at one third of the previous knife. The distance between the three knives is even