Polish yeast head

250 grams of high-gluten flour,

250ml of instant yeast, 0.2g of instant yeast, (116 teaspoon).

500g of Polish starter, 200g of whole wheat flour, 50g of high-gluten flour,

Water150ml, salt10g, instant yeast1.5g, (3/8 teaspoons).

The above materials can be used to make two one-pound (450g) breads.

Whole wheat country bread. How to do it at manda restaurant?

(1) Polish koji: Mix flour, water and yeast evenly;

(2) Ferment at room temperature of about 20℃ for about 12 hours until the surface is covered with bubbles, which can be seen every 10- 15 seconds.

? Once it is soaked, it can be used;

(3) Pour 150ml water into the fermented Polish koji, stir it a little, and pour it into the bowl of the chef's machine;

(4) adding whole wheat flour, high gluten flour, salt and instant yeast;

(5) starting and stirring at low speed for about 5-8 minutes;

(6) Put the hand dipped in water into the bottom of the dough, pick it up and fold it to the center, rotate the bowl and fold it several times;

(7) Cover with plastic wrap, and let the dough ferment for about 2-3 hours at room temperature of 20-25℃ for the first time until the volume increases to 2.5 times;

(8) Transfer the dough to a chopping board sprinkled with flour, shape it into an ellipse, and cut it in half;

(9) Fold the dough in half and roll it into a ball with the joint facing down;

(10) Put part of the dough into the rattan fermentation basket sprinkled with flour, and ferment again for about 1 hour until the dough is basically filled with mold;

(1 1) Put the cast iron saucepan into the oven and preheat it to 240℃; ;

(12) Pour the dough in the basket into the cast iron pot, cover the pot and send it to the lower layer of the oven, and bake at 240℃ for 30 minutes;

(13) Open the lid and bake for about 10 minutes until the surface is colored.

(14) Put brie cheese, apple slices and ham slices on the sliced bread, and spread Dijon mustard sauce on the other piece of bread.

Together, it is a delicious cheese, apple and ham sandwich.

skill

1. During the fermentation of Polish koji or whole wheat dough, the time should be adjusted according to the room temperature, and the increase or decrease of temperature by several degrees will have a great influence on the fermentation time. If you want to speed up the fermentation process, you can add more yeast and ferment the dough in a warm place.

2. Handle the dough gently to avoid destroying bubbles in the dough.

3. The cast iron pan will be extremely hot after preheating, so please pay attention to safety when pouring dough.

Instead of casting an iron pan, you can bake bread in a casserole.