Chinese Food
Mellow whole wheat staff (moisture content 90%)
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Among all kinds of bread, I like the simple and simple baguette the most. It takes a long time to ferment to bring out the sweet taste of flour. The smell of wheat when it comes out of the oven. The sound of baguette when it's cooled. The crisp skin. All are compliments to the patience and technology of the producer. There is no strict regulation on the proportion of flour and water. Many formulas are 70% water. Sometimes, Vietnamese baguette can reach 80% ~ 85% water. It depends on mood and water absorption characteristics of flour. The finished product depends on mood. Sometimes I try all kinds of proportions when I have a whim. Even once I took 100% water (1-1) of Polish seeds to bake. It turned out to be a mess. It's 90% this time. Unexpectedly, it's quite successful. I guess it's also the water limit. No oil, no sugar, a lot of water, a whole wheat flour formula, low GI and high fiber, the shell is crispy, the heart is thick, the taste is rich and multi-level, which is suitable for soothing summer needs
Cooking ingredients
Cooking Steps
Step1:All materials are mixed and fermented at room temperature. The first hour. From top to bottom. Turn it over with a silica gel shovel for the second hour. From top to bottom. The same way. Turn it over for another 2 hours to complete the normal temperature fermentation. Cover (or cover with plastic film) and send it to the refrigerator for cold fermentation (about 5 degrees in the refrigerator at home
Step2:12 hours fermentation. Blisters on the surfac
Step3:24 hours fermentation. It's on top of the li
Step4:Take the dough out of the container (it's unexpected that you won't touch it) and divide it into 2 equal parts. Take out one part and fold it into 3 folds (quilt folding technique). Then roll up the short side and roll the whole folded quilt into a ball.
Step5:Roll long. Continue to ferment at room temperatur
Step6:The area is obviously increased. Due to the large amount of water, the whole dough is particularly paralyzed
Step7:Here is the hot work. Be sure to wear protective gloves - preheat the oven and slate to 210 degrees. Put in the dough. Cut the mouth. Pour a small glass of water on the lower baking tray to make steam. Quickly close the oven door.
Step8:Very good expansio
Step9:After 20 minutes, the surface turns golde
Step10:Slicing. It is found that the skin is very thin and brittle. The internal tissue is very wet. The inside is covered with beautiful big holes
Step11:Take a bite to show you how thin the skin is
Cooking tips:Be patient, ha ha, ha ha. You have skills in making delicious dishes.
