High gluten bread140g? 60 grams of whole wheat flour?

ingredients

4 grams of salt

2.5 grams of yeast? Water100g?

Six grams of butter?

Practice steps

1. Put all the ingredients except butter into a bread maker, knead the dough for 30 minutes at 7P, then turn to 8P, add softened butter, knead for 20 minutes, and wait for fermentation. After about 1 hour, insert your fingers dipped in flour vertically into the dough to see if the hole retracts. If it doesn't retract, it means that the dough has been developed. If the dough retracts from top to inside, it means that it is over-fermented.

2. Take out the dough, divide it into 5 parts, round it, and ferment it for 15 minutes.

3. Take out a portion of dough, first roll it into an oval shape with a rolling pin, then roll it up from top to bottom and rub it into an oval shape.

4. Take a slightly wet towel, roll the dough on it, and then roll it in sesame seeds, so that sesame seeds can be firmly stuck.

5. Put the dough on the grill covered with tarpaulin, put it in the middle layer of the oven, twist it to the fermentation stall, and put half-opened hot water on the bottom baking tray for secondary fermentation. About 45 minutes.

6. After the dough is twice as big, take out the baking tray and grill. Make a cut in the middle of the dough with a sharp knife, then squeeze in the softened butter, and preheat the oven for about 200 degrees, 15 minutes, and paint the surface.

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