Chinese Food
One time fermentation of 100% whole wheat bread (liquid seed method)
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My original recipe. The whole wheat bread made by this method has a unique wheat flavor. It is still soft and delicious on the third day. Although it seems to take 2 days. But the actual operation time is not much. It also omits the intermediate fermentation. It is very suitable for office workers to operate. The amount of recipe is relatively large. For the students who knead the noodles by hand, it is suggested to reduce all materials by half. -
Cooking ingredients
Cooking Steps
Step1:The first day is to make liquid seeds. Put 250g clear water into the inner barrel of the mixer and sprinkle it on the surface Two point five Gram dry yeast.
Step2:Stir with chopsticks until the yeast dissolves.
Step3:Add 250g whole wheat bread flour. Continue to stir with chopsticks until the batter is thick. The barrel mouth is covered with fresh-keeping film and refrigerated for fermentation in a refrigerator of 4-5 degrees.
Step4:Fermentation for 17-24 hours (I spent 23 hours). Take it out.
Step5:Put in the main dough material. Be careful that the dry yeast does not touch the salt.
Step6:The mixer is first stirred at low speed (first gear) to form a ball.
Step7:Then turn to medium speed (3-4 gears) and stir until the dough has good ductility and can pull out the transparent film state. It took me 20 minutes.
Step8:The finished dough is about 895g. It is divided into 16 equal small dough, each of which is about 55g-56g.
Step9:Drain into a non stick baking pan after rolling. (baking tray size 28 * 28cm
Step10:Put in the oven (do not heat the oven). Put a bowl of hot water at the bottom of the oven. Ferment for about 80 minutes.
Step11:The dough is fermented to twice the size. Spray a layer of water evenly on the surface.
Step12:Put it in the middle layer of the preheated oven at 180 degrees. Bake for about 18 minutes. Baking time and temperature are determined by personal oven.
Step13:Take it out after baking. Put it on the baking net and air it to the hand temperature, then put it in the fresh-keeping bag and seal it.
Step14:Operating ambient temperature humidity 70%. Room temperature 28 degrees. The final fermentation time should be increased or decreased according to the ambient temperature at that time. The recipe is only for reference.
Step15:Internal organization.
Step16:The author's Xinyan sign language 00 is original and cannot be reproduced without authorization.
Cooking tips:There are skills in making delicious dishes.
