Chinese Food
Toast feeling of baguette natural yeast crispy toast
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Crispy toast was eaten at the bread sharing meeting of master Lin Yuwei in Taiwan. Champion toast is known as delicious enough to make people cry. It's master Lin's graduation work. It's crispy and soft inside. It's light and salty. I also like it. I asked the master in private that he used a lot of old noodles with high water content. It's made of French dough. There are two books with crispy toast. The formula is similar. The difference is a direct method. A kind of old noodle made of yeast is placed for 24 hours for fermentation. The water content is 70%. The problem of high water content operation is that there are many bubbles, it's not easy to exhaust, it's sticky, it's not easy to beat, it's not easy to reshape, it's tried twice. It's found that the first hair has vitality, and the second hair has not enough vitality. The first day of heat and the second hair doesn't use the fermentation tank. It took 4 hours for the hair to be weak and not long. For the second time, we used a fermenter. One and a half hours. It's starting. But it's not powerful enough.
Cooking ingredients
Cooking Steps
Step1:All materials of the fermentation head (main material) are stirred evenly, fermented at room temperature for 2 hours, and refrigerated for no more than 24 hours. Mix the main dough flour with water and soak for 1 hour. Add the remaining materials of the main dough. Mix slowly first and then quickly. Stir until the dough is smooth and extensible. After stirring, the dough temperature is 26 ℃ and pH value is 5.3. Ferment for 60 minutes. Turn over and continue to ferment for 30 minutes. Divide the dough into four pieces evenly. Roll it. Continue to ferment for 30 minutes. Pat the dough out of the air. Fold the dough to the left by one third, and then to the right by one third. Turn right again. Fold up one-third. Fold down one-third. Line down. Roll into a circle. In groups of two, place the mold with the closing face down. Put the self-made fermentation tank at 36 ℃ and 70% humidity for one hour. The second fermentation lasted for 60 minutes until model 8 was full. Put the stone plate in the oven for the next time. 230 degrees. Preheat for 30 minutes. Put the dough in. Pour a glass of water into the stone. Close the oven door and let out the steam. Get to the water in three minutes. Take out the stone baking tray in 10 minutes and bake at 200 ℃ for 40 minutes.
Step2:Write production step
Cooking tips:The first hair is short. The strength is accumulated in the second hair. The second is to increase the feeding. The third teacher's finished product is much whiter than mine. Maybe the French bread flour is not so much. The fourth pour should be on the whole stone. I'm afraid of scalding myself. Pour it on the edge of the oven. There's more steam going out. There's a crack on the door of toast. There's less crack on the inside. There are skills in making delicious dishes.
