~ leaven head:? High gluten flour 120g

80g of water, yeast powder 1/8 teaspoons.

3/4 tsp of salt ~ main dough:?

480 grams of high-gluten flour and 280 grams of water.

Yeast powder 3/4 teaspoon butter (softened at room temperature)? 30 grams

2 tablespoons maltose ~ soaking solution:?

Kaolin baking soda? 30g water1000g

~ surface decoration:? A little coarse salt

The practice of alkaline bread

Step 1

Cover the mixed starter and ferment at room temperature for 12~ 16 hours until it is completely expanded and begins to collapse.

Second step

Mix all the raw materials except yeast and butter, knead into a ball, and let stand for 20 minutes. Add salt and yeast, knead until the expansion stage, add butter, and continue kneading until the expansion is complete.

Third step

Ferment in a container at room temperature for about 2 hours, and it will not rebound when pressed with your fingers.

Fourth step

Take out the dough and divide it into 1 1- 12 portions, 85-90g each. Each roll is rolled into a tube and relaxed for about 65438 00 minutes.

Step five

First, tie a few knots and knead them into long strips with thick middle and thin ends. Cross the two ends twice, and then set as shown in the figure.

Step 6

Make two lovely little circles in the shape of olives.

Step 7

Cover and ferment at room temperature to 70%, about 30 to 45 minutes, then refrigerate for 30 minutes without plastic wrap to harden the surface. Or ferment for 20 minutes and then refrigerate overnight.

Step 8

Dissolve the edible concentrated alkali in water, fully stir it, and let it stand for 10 minute (please wear gloves and protective glasses). Soak each dough in an alkaline solution for about 30 seconds.

Step 9

Take it out and sprinkle some coarse sea salt on the surface, and cut the bread to the thickest position. Because the surface hardens after soaking and the expansion in the oven is limited, it is necessary to cut the package to allow the dough to expand.

Step 10

Bake in an oven preheated to 220-230°C for about 15 minutes until brown.

Step 1 1

These are cute, too. The cut of the small round bag would look good if it were longer. After alkaline water bath, the taste is particularly fragrant. The surface is hard and crisp, and the inside is soft and fragrant. Coarse sea salt particles are absolutely indispensable.