What is lamination? Lamination is carried out by wetting the surface and hands at work. Remember, every time the dough is finished, wet hands will help, so it won't stick easily. In order to layer the dough, stretch the dough on the surface until it becomes very thin and square. Because water gluten has been produced at this time, it should be pulled very easily and carefully and will not crack. After deep drawing, you should stretch and shrink to one side for three times, and then stretch and shrink to the other direction.
Yeast seeds are yeast mixtures that we use to make bread. Use 50g of active yeast starter,100g of wheat flour and100ml of warm water. Warm water will help us speed up the whole fermentation process to reach the peak of its theme activities, which must take about 4-5 hours.
Step 2: Autolysis is the whole process of wheat flour digesting and absorbing water in dough, and water gluten will gradually grow and develop and gain elasticity. Pour 250 grams of high-gluten flour/bread flour and 60 grams of whole wheat flour together with 2 10 grams of warm water into a bowl and mix well. After mixing, it will melt automatically in the remaining time to raise the vitality to the highest value, about 3 to 4 hours. During the whole process, the mixture should be covered with plastic wrap.
Step 3: Mix the dough with yeast. If the yeast is very active after 4 hours, it can be mixed. Add 60 grams of yeast seeds to the dough, which takes 3-5 minutes. Once mixed evenly, cover the dough again.
Step 4: Mix the salt. You can't just add salt to the yeast. Sprinkle 6 grams of salt on it and mix well. At this time, add 50 grams of dried golden blueberries and 50 grams of crushed walnuts, and then wait for 3-5 minutes. After mixing well, put it in a bowl, cover it and let it stand in a warm place for 30 minutes.
Process 5: Stack the dough on the surface of the center console, and then carefully draw it until it becomes soft. It doesn't matter if it is a little broken. Fold the dough vertically, then horizontally, and then put it in a bowl for a while.
Step 6: Stretch We should lift their dough, take it off with wet hands and put it on a surface with a little water. Pull the ground ball as far as possible with both hands and fold it. Repeat the whole process next to all four as if it were a square. After stretching for 4 times, put the dough into a container and cover it. This whole process must be repeated three times every 30 minutes (four times in total).
Step 7: let it ferment for 2 hours in a wet and cold glass container. Cover the container tightly with plastic wrap and put it in a warm place. After this time, we should see that the edge of the dough is dome-shaped, which shows that it is correct for us to develop and design water gluten. The picture on the left shows a lot of dough before fermentation, and the last two are before fermentation.
Step 8: For a large amount of alcohol, sprinkle a little white flour on the washed surface after molding. Slowly take the dough out of the container. To make dough, pull it in from the four edges of the dough and connect it in the center to make a bag. Then you have to turn the dough over so that the seam is at the bottom. Take out the dough, turn it over and close it. For further reference, the third photo above the client program.
Step 9: Let it stand. Once you make the dough, people will put it in the sample area. Put the dough into the bread basket, cover it and leave it in a warm place for 30 minutes. After this time, it will be delayed in the refrigerator for 12 hours.
Step 10: preheat the oven to 250℃ and bake 1 hour. After baking in a small oven, take the dough out of the refrigerator and gently rotate it on a chopping board covered with baking paper. Sprinkle a little white flour on the dough and spread it out by hand. Make a cut or two on the bread with a knife. The effective method is laser cutting about 3mm deep along the core and cutting it into a cross with an included angle of 45 degrees and more than 90 degrees.