The practice of rye bread:
Ingredients: high gluten flour 100g, rye flour 2g, milk powder 2g, maltose 0.5g, butter 2g.
Accessories: 2g dry yeast, 2g salt and 82ml water.
Boil maltose with water.
Pour it into the bread bucket with all the ingredients.
Mix the dough and stir for 30 minutes.
Can pull out the film.
Put in a bowl, 28-30 degrees, and ferment for about 60 minutes.
The dough grows.
Divided into 3 equal parts, rounded and relaxed 15 minutes.
Press flat, fold three times, rotate 180 degrees, fold three times again, fold in half, pinch the joint tightly, and rub it into jujube pit shape.
Put it on a baking cloth, ferment at 32 degrees for about 50 minutes, and cut the middle of the dough longitudinally.
Put it in a preheated baking pan, spray water on the surface, and send it to the oven. In the middle layer, fire it up and down for 200 degrees, and bake it for about 15 minutes.
The surface is golden and baked.