Chinese Food
5 minutes bread (4) light whole wheat bread
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In the book making bread easily at home in 5 minutes or other books making European bread, we often see the process of making steam. This is because when making crusty bread, steam should be injected into the oven at the beginning of baking. The functions of steam are as follows - in the early stage of baking, steam can keep the dough skin soft, thus making the dough expand rapidly and evenly. If steam is not used, the dough skin will form too early, resulting in the product can not fully expand, making the product texture too dense and thick. In addition, steam is also conducive to oven temperature rise. When the water in the steam reacts with the starch on the surface of the dough, part of the starch forms dextrins. After the steam is stopped, these dextrins will combine with the sugar in the dough, produce coking effect, and turn brown, forming a thin, brittle and bright skin. Dough with high fat content. Or dough with slightly high fat content but sugar content. Because its surface layer cannot form crispy skin, steam is usually not required during baking
Cooking ingredients
Cooking Steps
Step1:Mix yeast, salt and warm water in a large container. Yeast does not need to be completely dissolved. Then add the whole wheat flour and high gluten flour. Mix with a wooden spoon until it is even and dry without dry flour. This step can be completed in a few minutes. Cover (no need to seal). Ferment at room temperature for two hours and refrigerate overnight. I usually leave it in the fridge when I've finished. I'll do it the next day.
Step2:The next day, the dough had more than doubled.
Step3:Take it out before you start making bread.
Step4:In order not to stick your hands, sprinkle a thin layer of high flour on the dough first, then quickly grab the dough and cut it with scissors. Tighten the surface reinforcement net and finish the shaping quickly. Put it on a pizza shovel sprinkled with whole wheat flour. Relax for 2 hours (the book says relax for 40 minutes. But I don't think it's enough, especially in the winter).
Step5:Sprinkle enough dry powder on the surface of the dough. Use a knife to make a cross, scallop or zigzag cut on the surface. Keep the dry powder left on the surface when baking. When slicing bread, pat it off.
Step6:20 minutes before baking. Place the baking slate on the bottom second layer of the oven. Place an empty baking tray on the bottom layer. Preheat at 230 ℃ for 20 minutes. Slide the dough from the pizza spatula onto the baking slate. Quickly pour a cup of boiling water on the baking pan. Close the oven door to retain the steam. About 35 minutes or until the bread surface hardens. Take out the bread and put it on the shelf to cool. Slice it.
Cooking tips:There are skills in making delicious dishes.
