High powder 700g

Low powder 300 grams

670 grams of water

200g of natural yeast

20 grams of salt

Low-sugar yeast 4g

Then 70g of water was added.

production process

One: add water to the flour, fully stir and let stand for 30 minutes.

Note: the static method is used here, also called self-hydrolysis.

Protein in flour can automatically form gluten when it meets water, so that water can be better absorbed by flour, thus shortening the mixing time of dough and better controlling the temperature. When the room temperature is high, it can be put into the cold storage and let stand.

2. Add natural yeast and low-sugar yeast, stir and add salt after stirring evenly.

Note: if yeast and flour are mixed together, the activity of yeast is easily affected because the dough has low requirements on water temperature. Therefore, yeast is added after the dough is allowed to stand, and salt is added when the dough enters the expansion stage to prevent the dough from heating up prematurely.

3. Beat the gluten until it is scattered and the surface is smooth. Add water quickly and in stages, and the water will be absorbed by the dough.

Note: Because the water absorption of flour is limited, it is difficult to stir the gluten well by adding water at one time, so we choose to leave some water until the dough forms gluten, and then add water quickly, so that not only more water can be added, but also the added water can adhere to the gluten gap, making the internal structure of bread better.

Fourthly, after taking out of the jar, it is sealed and refrigerated, and the dough temperature is 22℃. It is refrigerated and fermented at 6~8℃ for about 2 hours.

Note: Be sure to seal it. Cold storage fermentation will produce condensed water, which will make the crust have small bubbles.

This is also a sign of long-term fermentation of handmade bread, which can be fermented to the size of 1 to 1.5 times.

(5) After being taken out of the cold storage, the temperature is restored to room temperature and kept for 30-40 minutes.

Note: the flavor of bread comes from fermentation to a great extent, so it should be operated when the temperature rises to 16~ 18 degrees to protect the flavor produced by fermentation as much as possible.

Six: 300~350g can be cut, folded into long strips and relaxed for 20 ~ 30 minutes.

Note: the division must be fast and accurate without losing tenderness. Try to keep the gas in the dough as light as possible. After sorting, relax for 20~30 minutes, which is conducive to better molding, and also gives gluten time to rest and reorganize the newly sorted gluten.

Seven: molding about 55 cm, 26℃, humidity 70%, and finally fermenting for about 70 minutes.

Note: the molding technique should be light, and one-third of the gas should be retained in the dough. The dough after molding should be elastic and have good surface expansion force, which is helpful to draw a beautiful knife edge. After overnight fermentation, the amount of yeast added is small and the surface temperature is relatively low, so the final fermentation speed will be relatively slow, and it can be baked when it is sent to the original volume 1.5 times.

Eight: Sieve flour and make knives.

Note: the knife must be neat and inclined 15~45 degrees from the beginning to the end. Each knife must pass through the skin at the back of the lath and be cut at two thirds of the last knife, with a distance of 0.8 to 1 cm from the last knife.

Nine: baking, slate open-hearth furnace, baking at 240℃ and 200℃ for about 28 minutes.

Note: After the bread is put into the oven, quickly pump steam into the oven. Depending on the strength of the steam in the oven, it takes two to three seconds. Before baking bread, you can also introduce a little steam to eliminate the dry and humid air in the oven, which is more conducive to heat conduction. After the bread is baked, tap the air door or open the oven door to drain the moisture from the skin of the dry bread, and then take it out of the oven. Some bakers will add a small amount of malt extract to the dough to make the color more beautiful and taste better. They can also provide nutrition for yeast.