Size: 6

material

656 grams of high gluten flour, 2 19 grams of rye flour, 44 grams of wheat protein, 9 grams of instant yeast, 2 grams of salt 17, 2 grams of improver, 262 grams of fermented seed dough, 6 12 grams of water, 70 grams of pumpkin seeds, and decoration: 44 grams.

working methods

1. Pour a proper amount of water in the material into the container, add the improver and stir evenly.

2. Put all the materials together in the mixing tank, add the fermented seed dough that has been torn into small pieces, stir slowly until there is no dry powder, and then stir at medium speed until the dough is pulled out of the transparent film.

3. Take out the dough of method 2, knead it round, measure the central temperature of the dough at about 26 ~ 27℃ with a thermometer, put it in a steel basin, seal it with plastic wrap, and let it stand for about 40 minutes.

4. Divide step 3 into small doughs of about 300g each, round them separately, seal them with plastic wrap and let them stand and relax for about 10 ~ 15 minutes.

5. Roll the relaxation method 4 into a tongue shape with a rolling pin, then roll it into a strip shape from a wide surface with pumpkin seeds on the surface, put it into a baking tray, move it into a fermentation box, and ferment for about 45 minutes at 38℃ and 85% humidity until the volume doubles.

6. Take out Step 5, move it into a preheated oven and bake at 200℃ and 190℃ for about 25 minutes.