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How to make good food by the steps of Polish yeast head baguette?
Materials?

Polish yeast head

High gluten flour100g

Water107g

0.27 to 1 g yeast

Main dough

Polish yeast head197g

227 grams of sieved whole wheat flour

255 grams of high gluten flour.

Salt10.5g

2.3 to 4.5 grams of yeast

About 260 grams of water

2 to 3 grams of maltose (not required)

Polish yeast head baguette?

The first day of making Polish leaven. Mix water with flour and yeast evenly with a spoon. Then cover with plastic wrap for fermentation. Why is the content of yeast powder from 0.27 g to 1 g? It depends on your time. If there is enough time, use 0.27 g to prolong the fermentation time as much as possible. It will ferment at room temperature for about four hours until the fermentation head bubbles. Then you can use it. If time is not enough, increase the amount of yeast. 1 g yeast will bubble when fermented at room temperature for about one and a half hours.

But the less yeast is used, the better. A good baker fully awakens the taste of grain with the least yeast.

The fermented starter can be used immediately. But it is best to put it in the refrigerator for one night before use. I was refrigerated for about 20 hours. . If it has not been used, it can be refrigerated for three days.

Take out the yeast one hour in advance and heat it back and forth, if refrigerated.

Then mix all the materials evenly and stir them into dough. I live with a toaster. The bright side should be fully developed. Pass the glass window test. Then ferment.

The amount of yeast is 2.3 to 4.5 grams.

If it is fermented for about 2 hours with 2.3 grams, it will be twice as large. Then take out the dough, exhaust and ferment for 2 hours to double the size.

If time is not enough, use 4.5 grams of yeast. Just ferment it once. About an hour and a half to twice as big.

Then divide the dough into three or four parts. Look at the size of your oven. Don't vent when dividing. Then make it into a circle. Then let stand for 15 minutes.

Integral torpedo type

Whole baguette

Then it is fermented twice to the size of 1.5 times.

Preheat the oven to 230 degrees. The baking tray is also preheated in the oven. Preheating should be sufficient. About 15 to 20 minutes. If you have a spare baking tray, you can put it at the bottom of the oven. Cut the bag. Then put it in the oven. Pour a cup of hot water into the bottom baking tray to generate steam. Then turn off the oven. After 30 seconds, spray the watering can on the oven wall to generate steam. Then close the oven door. Spray again in 30 seconds. Spray it three times at a time. If your oven has steam function. . Forget it. If it's too much trouble. Three sprays from the watering can is enough.

Bake in the oven for 2 10 degree 12 minutes. Then turn to 180 and bake for 10 to 12 minutes.

skill

1。 Use as little yeast as possible. . . Prolonging fermentation time. . Pretending to force is to fully awaken the taste of grains. Don't let the yeast mask the original flavor of the grain.

2。 After sieving the whole wheat flour, you should sift out a lot of wheat skins. If your sieve is not fine enough. Add 30g whole wheat flour. Replace the remaining whole wheat flour with high flour.

3。 I added maltose myself. Not in the original. This is a coincidence. I have always kept this habit. You don't have to add it. The purpose of adding it is to speed up the fermentation slightly.

4。 About plastic surgery. If you can't do the required length at one time, let it stand for a while before doing it. Until it reaches the length of your baking tray.

5。 About steam. It should be said that it is very important. But do it at home. The oven can work without steam. . Just take a small pot and spray it. The oven must be fully preheated. Temperature and steam are the keys to skin crispness.