High gluten flour 285 grams

Cold water 145 grams

Yeast 6 grams

Salt 6 grams

Olive oil or lard 20 grams

Baking soda 15 grams

Cold water 500 grams

Method

Mix and knead the ingredients of the dough to the extended stage. It is recommended to use a chef's machine or hand kneading, this dough is less water, bread machine power is small, easy to damage the bread machine. You can also mix the ingredients other than yeast one day in advance, then cover with plastic wrap and put it in the refrigerator to let the dough rest on its own to produce gluten, and then add yeast the next day to knead it by hand as well.

Divide the dough into six equal portions. Cover with plastic wrap and let rise for 15 minutes.

Shape the dough as shown in the video. Roll into long strips.

Arrange them in order of shaping.

Then roll the strips to a 60cm length, with a thick center and two thin ends.

Then shape them according to the technique in the video.

Arrange them in a baking dish. It is better to sprinkle some flour first, then put the dough on it. It's easy to pick up the dough later.

Place the dough in the oven with a bowl of hot water underneath, just 40 degrees or so. It will take 25-30 minutes to ferment at 28 degrees.

While the dough is fermenting, prepare the baking soda. Pour the baking soda into the cold water and mix well. I used a lid to cover it after mixing it well. I was afraid that my cat would come over and smell it, and if you have small children or animals at home, you should be careful not to let them come into contact with it.

When the dough has finished fermenting, put it in the freezer for about 15 minutes.

When the dough is frozen, take it out, dip it in lye water and place it on a greased baking sheet. It is recommended that you use a tarp. This lye was so strong that I put greaseproof paper on it, and after baking, the greaseproof paper had a hole in it, and the baking sheet burned. There was a black spot.

Air a little, and when the surface is not particularly wet and sticky with a knife in the thick cut, and then sprinkle coarse grain sea salt.

Place in the middle of the preheated oven and bake at 200 degrees for 20 minutes.

Remove from the oven and let cool on the grill.

This is the experience sharing given by the teachers in the group, I would like to thank you for your help.

Tips

1, the order of the bread bucket into the material is generally the first into the water, milk, eggs and other liquid materials, and then into the yeast, yeast dissolved in water, and then add the flour, sugar, powdered milk, salt and other dry materials, the need to pay attention to the salt should be placed in a separate corner, not alone and the yeast, so as to avoid the yeast touched by the salt after dehydration and loss of activity. The yeast can be put in first or second. The yeast can be put in first or second, it will not affect the fermentation. The main thing is that the yeast should not be in direct contact with the salt or sugar.

2. Since the water absorption of flour is different for each person, when using a new recipe, increase the amount of water first, and leave a small amount for adjustment, so as not to cause the dough to be too sticky due to too much liquid.

3, just mix the dough, more sticky hands, this time do not easily add powder, the dough out of gluten will not be too wet sticky.

4, butter should be softened and used. If the butter is too hard, you can pinch it with your hand a few times and use the temperature of your hand to soften the butter.

5, dough fermentation: general dough base fermentation temperature at 28 degrees, humidity is 75%, the second fermentation temperature of about 35 degrees, humidity is 85%. The soft omelette two fermentation temperature can not exceed 30 degrees. I usually put the first fermentation in the bread machine fermentation, 60-80 minutes to complete the fermentation, the specific time also depends on the state of the dough and decide. Second issue fermentation in the oven, here to say that if your oven fermentation temperature is higher than 40 degrees, it is not recommended to turn on the oven's fermentation function, you can like the video in the pot of hot water in the oven, baking pan on the position of the more leaning to the use of hot water temperature and humidity to ferment the dough, 30 minutes to take out the hot water to test the temperature of the water is cold, and then change the pot of hot water. Hot water we can use the home water heater 45 degrees hot water can be. If you are making bread, it is recommended to ferment both times at room temperature. Fermentation temperature should not exceed 28 degrees.

6, good bread to keep the softest state just after baking, just out of the oven, not wait to cool immediately to the refrigerator to freeze. Take it out to thaw before eating, and then bake it back for 1-2 minutes. The bread will still be soft when you serve it the next day. Can not immediately eat the bread is recommended to put in the refrigerator frozen storage, do not put in the refrigerator, the refrigerator will absorb the water in the bread, accelerate the aging of the bread.

7, do bread the most important two points to remember: kneading and fermentation. The first is to check whether there is any film after kneading. The second fermentation must be in place. The specific fermentation method has been explained in the video and step-by-step diagrams, so I won't talk about it here.

Operating Points

This bread is fermented only once, at 28 degrees for 25-30 minutes, to become 0.5 times its original size.