let's make a very simple, whole-wheat cranberry walnut soft Europe
whole-wheat cranberry walnut soft Europe
Material preparation
2g of high-gluten flour, 17g of whole-wheat flour, 25g of water, 35g of sugar, 3g of salt, 5g of yeast, 25g of butter, 7g of cranberries and 8g of cooked walnuts <
2 put all 2g of high-gluten flour and 17g of whole wheat flour into a chef's machine or a bread machine, add 35g of sugar and 5g of yeast, and then add water. You don't need to add all the water, but you can leave a little according to the water absorption state of the dough.
3 The chef turns on the low speed to stir until the dough becomes dough without dry powder, and then stops to touch it with his hands, so that the dough is soft and slightly sticky. If it is very dry and hard, add some water, then turn on the high speed to knead until the dough is smooth and not sticky, and add salt and butter softened at room temperature. Then, the chef turns on the low speed to knead the butter and salt into the dough. At first, the dough will be very sticky, and the butter will be completely absorbed by the dough after kneading for a while.
4 then add chopped ripe walnuts and dried cranberries, and the chef will turn on the low speed to knead evenly, and the dough will be kneaded. Soft European bread does not need to be kneaded out, as long as it is smooth and not sticky.
5 take the dough out of the chef's machine, dough it down with both hands for a few times to make the dough smooth, put it in a large bowl, cover it with plastic wrap and put it at about 3℃ for fermentation to double its size.
6 after the dough is made, take it out and put it on the panel, pat it with your hand to exhaust it, then divide it into four parts evenly with a scraper, dough each part down, and put aside the plastic wrap to relax for 1 minutes.
7 take a loose dough, roll it into an oval shape with a rolling pin, fold the upper and lower ends in half and pinch it, then pinch the middle, so that an olive-shaped green body is ready. This is the simplest soft European shaping method.
8 put the shaped dough on a non-stick baking tray. Put it in the oven for fermentation until it is twice as big, and the dough is light after fermentation.
9 sift a layer of dry flour on the surface of bread, and make several scratches with a sharp blade.
1 put it in the middle layer of the oven, spray some water in the oven, preheat the oven at 18℃ and bake for 2 minutes. Take it out of the oven immediately after baking. They are all chubby and very attractive.
Precautions:
1. The dough of soft European bread has a higher water content, and the dough must be kneaded to a smooth and non-sticky state, so that the bread can be chewy.
2. The dough of soft European bread does not need to be kneaded out of the film, as long as it is smooth and lumpy.
3. The secondary fermentation time should be sufficient. If there is a fermentation stall in the oven, it is best to ferment it in the oven. Only when the bread is fermented twice as big can it be baked in the oven. 4. The baking temperature of soft European is about 18℃, and the time is 2~25 minutes. If you like a hard surface, you can bake it for a long time.