A Auto Fast bread has many names, such as kneading-free bread, European bread, five-minute bread, pastoral bread and country bread. Maybe you want to know why it has so many names. Apart from fermentation and baking time, this bread only takes 5 minutes from weighing, stirring and setting to putting it in the oven. In the process of kneading dough, it does not need to knead dough, so it is called bread-free. Because it doesn't need a beautiful shape, its shape is rough and casual, and it has an original style. Some people call it garden bread or country bread.

This crispy European bread is sugar-free and oil-free, convenient and healthy. If you are interested, do DIY at home quickly.

material

Ingredients: high flour135g, water 87g, yeast 2g, salt g1.5g; ;

Accessories: 300 grams of boiled water.

Handmade gourmet automatic quick bread

1

Divide high-gluten flour into125g and10g, pour salt, yeast and clear water into high-gluten flour120g (the remaining10g is used as hand flour), and mix well with a spatula.

2

Cover the plastic wrap, punch a dozen holes in the plastic wrap with a toothpick, and put it in the refrigerator for more than 0/0 hour. Take the fermented dough out of the refrigerator and remove the plastic wrap.

three

The dough is elastic when pulled, and you can see a net shape.

four

Sift the right amount of high-gluten flour into the baking tray.

five

Take the dough out of the container and sprinkle high-gluten flour on the surrounding surface.

six

Quickly tighten the surface to the bottom by hand, and let it stand on the baking tray for 40 minutes, leaving space in the middle.

seven

The dough is fermented. Cross it.

eight

Sieve high gluten flour

nine

When fermenting for nearly 30 minutes, put the baking tray into the oven, add 300 grams of boiling water, put a grill on it, close the oven door, and preheat the oven for 10 minute.

10

After the oven is preheated, put the baking tray on the grill, close the oven door and bake at 220 degrees for 30 minutes.

skill

1, the weight of water should be added little by little. If the dough feels a little dry, you can add a little water.

2. When kneading dough, use a scraper to make it even, so there is no need to knead dough.

3. In the second step, you can also ferment the dough at room temperature for two hours, and then put it in the refrigerator for 10 hour or longer.

4. Take out the fermented dough, don't knead the dough, and quickly pull the surface to the bottom with powder.

If you feel a little sticky when you pull the dough out, you can screen some high-gluten flour on the surface of the dough to prevent the dough from sticking to your hands.

6. When operating this kind of bread, it is best to sprinkle some dry powder on your hands, hold the dough, gently tighten the surface of the dough to the bottom with the power of your palm, and collect it while rotating the dough. Most of the dry powder should fall off, so be careful not to knead the flour into the dough.