2. The dough swells in the container at room temperature. Continue to cover it (don't seal it) or apply plastic wrap, and put it in the refrigerator for 3 hours.
3. Sprinkle a little flour on the loose dough (anti-sticking), visually check half the size (because there are two pieces), pick it up by hand, take a knife with the other hand, gently round it in your hand, put it on a baking tray covered with tarpaulin (flour sprinkled on the tarpaulin), roll the dough on the tarpaulin several times, stick flour on the surface, and ferment for 40 minutes at room temperature.
4. Sprinkle a proper amount of flour on the dough and cut the surface with a sharp knife.
5. Preheat the oven to 220 degrees, put the baking tray in the middle layer, put a flat plate of boiling water (making steam) on the baking tray, and bake for about 20 minutes.
1, yeast will reduce its activity when it meets salt, so put yeast first and then salt. 2. Studies have shown that the rehydration activation of high-activity bread dry yeast directly affects the yeast activity. Through the comparative study of the effects of different rehydration activation temperatures on the yeast activity, it is concluded that 43℃ is the best rehydration temperature for dry yeast. With the further increase or decrease of temperature, the activity loss of active dry yeast increases in different degrees, so you can buy a thermometer to measure it when you make bread at home. If not, it doesn't matter, just slightly higher than the body temperature without burning your hands. 3. The method of making steam in the oven, and in the baking process, spray 1-2 times of water into the oven with a watering can.
In the past, bread in my eyes was all kinds of fragrant bread sold in bakeries or supermarkets. After reading Zuyi's book, there is a mention of a traditional European bread that is popular in Europe and America, which is very interesting. It turns out that good bread is not in the bakery, and traditional bread can do the same.
Its practice is different from that of ordinary mass-produced bread, and its taste is also very different. Traditional European bread needs old flour or fruit fermentation in its production, while ordinary bread uses yeast powder produced by chemical means. The taste of the former is crisp and chewy, and the inside is wet and has a natural fermented fragrance, while the general mass-produced bread is soft and has similar taste and contains additives.
I can't help but think about it here. In fact, this method is very similar to the method of making dough in some areas in northern China. It is to cultivate a piece of flour first, store it, and take out a small piece to replace yeast when it is needed to make dough. The same is true in Europe and America. During the San Francisco earthquake in 1960, a baker rushed into the warehouse in a blaze in order to save the old noodles he had carefully cultivated. I heard that this dough is still alive today and is the famous ancestor-level sour noodles in San Francisco.
There are thousands of yeasts in the air, so there is bound to be a difference in taste between noodles and bread made by the same recipe in different regions.
An experienced master will decide how much water to add according to the weather and humidity of the day.