1 about 800g
375 grams of high gluten flour
Water 200 ml
3-5g of salt
About 20g of brown sugar.
Walnut over 60g
Method for making brown sugar walnut bread
1. Mix the high-gluten flour, water and natural yeast evenly with a cooking machine at low speed.
2. Until the dough is basically shaped. Let stand for 20 minutes!
3. Then add salt and brown sugar, stir at low speed 1 min, and then stir at high speed for 5 minutes until the dough is very smooth and elastic.
4. Pinch walnuts with your hands. It will be better to choose a whole walnut, and it will be more dispersed if you choose a smaller broken walnut. According to personal preference. Put it in a greased basin (anti-sticking), put on a plastic bag, and ferment for the first time at 20 degrees 1 hour.
After 5. 1 hour, the dough increased, but not much.
6. Take out the dough, exhaust it, press it into a rectangle by hand, fold it three times at a time, and put it back in the basin. Put on a plastic bag and ferment for the second time at 20 degrees, 1 hour.
After 7. 1 hour, the shape of the mass increased more than before.
8. Take out the dough again, and there are obvious bubbles when kneading, indicating that the fermentation is beautiful. The dough feels good. After exhausting, shaping.
9. I got a big olive shape today. Put it into a bread fermentation basket, sprinkle some flour on the surface, gently cover it with plastic bags, and put it in the refrigerator for the third fermentation for 8- 12 hours.
10. After the third fermentation, the bread more than doubled.
1 1. Carefully buckle the bread on a baking tray covered with baking paper and ferment it for the fourth time at 20 degrees.
12. Until the turnover increases 1 times, about 2-4 hours. Preheat the oven to the highest temperature, spray water, push the dough at 220 degrees for about 20 minutes, and then 180 degrees 10- 15 minutes. Attention! Because bread is inseparable, there will be obvious volume growth when baking, which will grow taller and may be closer to the heat source of the oven. In that case, in a short time, the surface of the bread is likely to start to paste. Be sure to watch baking. Once the color is good, spread tin foil before continuing.