Chinese Food
Enamel pot French country European bag
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I love bread. I always keep my original heart. I like watching the dough magic in my hands. It shows different shapes. Then I look at the bread in the oven happily. It expands slowly. It seems that happiness is sprouting. More and more people begin to like the simple taste of French country bag. It's healthy and full. It's especially suitable for tasting with dishes. Today, I'll teach you how to make a simple French style country European bag without cutting the bag. -
Cooking ingredients
Cooking Steps
Step1:Make polish liquid, flour, water and yeast, stir well, ferment at room temperature of 27 ℃ for 1 hour, then refrigerate.
Step2:A good state diagram of polish liquid fermentation.
Step3:Mix the flour in the main dough with water.
Step4:After mixing and pelletizing, refrigerate and stand for 30 minutes, then self dissolve. The purpose is to form gluten faster, shorten the time of making dough, and make bread more delicious.
Step5:30 minutes later, take out the frozen dough. You can see that the dough has already appeared the state of thick film at this time.
Step6:Add the remaining materials in the main dough to the self dissolving dough. Mix at a low speed for 34 minutes, and then mix at a medium speed for about 10 minutes (the time is not fixed. Observe the dough state).
Step7:After mixing, the dough is in the state of forming a smooth film.
Step8:At this time, measure the dough temperature twenty-four point five Degree. The next step is the first fermentation at room temperature (27 ℃). It is about 2 times larger One point five Hours.
Step9:Move the fermented dough onto the operation board sprinkled with flour. The light screen is facing down.
Step10:Divide the dough. Roll it gently. Don't press it hard. Then relax at room temperature for 20 minutes.
Step11:Turn the loose dough over.
Step12:Sprinkle with rye flour. Then turn it over for shaping. Gently rub it into a round shape. Do not pinch it tightly at the end. It will take shape naturally.
Step13:Put the dough in the fermentation basket sprinkled with flour. The end is facing down. Second fermentation at room temperature. About 1 hour.
Step14:Put the enamel pot into the oven. Heat it up and down for 230 degrees.
Step15:Pour the fermented dough on the oilpaper (because the rye flour is sprinkled in front of you to make the shape, so you can omit the steps of cutting the package here. After baking, the shape will naturally burst). Take out the preheated enamel pot, pick up the oilpaper and put it into the enamel pot.
Step16:Cover the pot. Put it into the oven. Heat it up and down for 230 degrees. Half an hour.
Step17:After half an hour, remove the lid and bake for 20 minutes.
Step18:The country bag after it came out. The surface is naturally cracked.
Step19:Internal organization char
Step20:Crispy on the outside and soft on the inside.
Cooking tips:Due to different flour, the water quantity can be adjusted by itself. The moisture content of this bread is about 70%. It's not very big, so the pores inside the finished product are not too big. If we pursue big pores, we can increase the water content. But for novices, it's difficult. So in the process of making, some water can be reserved and added when the dough is stirred out of the film. There are skills in making delicious dishes.
