Chinese Food
36 hour natural fermented black sesame staff
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Since I fed the natural yeast seeds, the Dharma stick has become my homework every week. This week, I make the fragrant black sesame Dharma stick. The dough below can make four Dharma sticks. But I only made two. The rest is going to make the bottom of pizza. It's also super. Although sesame is added, the whole dough is still full and round after baking and fermentation; in contrast, the tissue section of the staff with teff powder is much flatter. -
Cooking ingredients
Cooking Steps
Step1:Mix high gluten flour, black sesame, and ice water. Mix into a ball. Knead by hand. Refrigerate and soak overnight for 8 to 12 hours.
Step2:My natural strain of rye. Very activ
Step3:Take out the frozen dough, add salt and natural yeast seeds, and knead evenly as much as possible. Because the texture of natural yeast seeds is close to the dough, it is easier to knead evenly than the previous version of instant yeast seeds. It doesn't matter if it's not uniform just after mixing. It will be completely uniform in the following folding process.
Step4:Cover fermentation at room temperature (25C) for 3 hours. Fold at 30.60.90.120.150 minutes (the method of folding quilts in European bags. The whole dough is gathered from the edge to the center). 5 times in total. The dough is very sticky and wet. Adjust the number of folds according to the texture of your dough. The dough will grow a little. But it's not twice as big. Continue to refrigerate for 24 hours.
Step5:Take out the dough fermented in cold storage for 24 hour
Step6:When the dough is taken out, it will rise to twice the original size. If it doesn't rise so much, put it at room temperature and continue to ferment to about twice the original size. There will be many bubbles in the dough. It is necessary to decide whether to continue the fermentation at room temperature and how long it will last according to the dough condition. According to my ferment species, room temperature, refrigerator temperature and other factors, generally after the dough is taken out and refrigerated, it needs room temperature fermentation for about 1 to 2 hours, but it can't be generalized.
Step7:Divide into 2 parts of 260g dough. Round and relax for 40 minutes. (in fact, it can be divided into four dough. Because I still need to make pizza, so I left half of the dough.
Step8:At the same time, preheat the oven with slate and baking tray to 250 ℃ (see here for the function of slate and baking tray). It will take about 40 minutes to 1 hour. The slate with large heat capacity will take a long time to reach the preset temperature.
Step9:Shape the two dough into sticks. Put them on the baking tray and ferment for about 40 minutes. Press your fingers and slowly bounce back a part.
Step10:Fermentation finished. Dusting. Cutting.
Step11:Pour some boiling water into the pan. Close the door.
Step12:Take the dough. Open the door. Transfer the baking paper to the flagstone. Pour another cup of hot water into the baking tray with water below. Close the door. Bake at 230 degrees. Bake for 10 minutes. Remove baking paper and water pa
Cooking tips:There are skills in making delicious dishes.
