Bread baker's appentice recipe

Step2:Mix and mix all yeast materials. Seal with plastic film and ferment at room temperature for 24 hours until foaming begins. Refrigerate overnight

Step3:Take out the fermentation head the next day and return to room temperature for 1 hou

Step4:Mix yeast head, soaking solution and all main dough materials (including oil

Step5:Knead into a smooth and even dough. Knead out the fil

Step6:I have a lot of wheat bran. The film is so thin, but it doesn't look very firm. The film is full of wheat bran =

Step7:Put the dough into a container. Cover it with wet gauze and put it in a warm place. Let it ferment until the middle of the dough is pressed and a hole does not shrink or collapse

Step8:Take out the dough. Stretch left and righ

Step9:Then fold left and right in the middle. Fold for the first tim

Step10:Stretch again in 90 ° direction after 1015 minutes of relaxatio

Step11:Three fold again. Finish two fold

Step12:Ferment again to about twice the siz

Step13:Take out the fermented dough and divide it into 3 pieces of round doug

Step14:Fold left and right after opening. Relax for 15 minute

Step15:Roll it out again and put it into 450g toast bo

Step16:The last one is 89 minutes. When it's done, it can be put into the preheated oven at 175 ℃ to bake for about 4050 minutes. My oven only has a single tube. So I used 230 ℃ to bake for about 4045 minutes. The finished product skin was sacrificed for firepower (the surface was covered with tinfoil. There was cooling in the middle. It was troublesome in a word. So the effect of the finished product in the normal oven was different from that of me

Step17:Finished surface a plain color ma

Step18:Finished product B surface plain pictur

Step19:Finished product

Step20:Finished product

Cooking tips:A healthy toast made of 100% whole wheat flour. My whole wheat flour has a high content of bran. At first glance, it's all wheat bran. It's not a little bit of mosaic. It seems that I can't see bran again. It's really strange. But look at the pictures carefully. Because there are too many brans. So when slicing, it's easy to make the cut surface rough to make my dregs list The tube oven can bake the toast that needs high temperature, but the skin of the finished product is thick. But it's still within my acceptance range. I'm happy that the internal organization is soft and can be torn and eaten. Although there are many wheat bran, it's a kind of 100% whole wheat recipe that can keep the mouth moist without choking. At that time, it was mainly made to consume whole wheat flour, but look at the horror of the wheat bran Degree. I think I'll make 50% or less next time. There are skills in making delicious dishes.