Natural yeast, I don't know how you cultivate it, whether it is dry or wet. Your medium for cultivating natural yeast is not clear. There is no specific calculation of effective components in natural yeast, so there is no strict proportion. Chefs usually add yeast according to the temperature and humidity at that time by experience. My usual ratio of flour to liquid natural yeast is 5: 1.

I found a prescription on the Internet for reference.

Natural Yeast Hokkaido Toast (450g Toast Mold)

Materials:

Medium species: natural yeast (100% water-flour ratio) 100g, high flour 200g, fine sugar 45g, namely dry yeast 1g, fresh milk 30g, whipped cream 70g, protein 35g, milk powder 15g, and butter 5g.

Main dough: protein 10g, salt 3g, namely instant yeast 1g, fine sugar 37g, milk powder 15g.

Steps:

1, natural yeast seed powder feeding rose to the highest, 12h.

2. Add all the ingredients except butter and salt, knead into dough and dissolve for 20 minutes.

3. Add salt and knead to the expansion stage, and add butter and knead to the complete stage.

4. Put it in a container and cover it with plastic wrap.

5. Basic fermentation: the internal temperature of the dough is 28 degrees Celsius (measured) and the fermentation time is 2 hours. There is a cup of hot water in the microwave oven to keep warm. When the fermentation stall is turned on, the oven temperature is too high, and the sealing and heat preservation with hot water are not good enough.

6, the dough is 2.5 times, and it is rounded in several times.

7. Roll out the dough, roll it up, relax for 15min, roll it out again, and cover it with plastic wrap.

8. Finally, ferment at 65438 08℃ for 5 hours until 9 minutes.

9. Preheat the oven 190℃, fire up and down for 35 minutes, and cover it with tinfoil 180℃ 10 minute.

Modified powder, unknown but good quality domestic high powder. Colleagues are northerners and buy from Shandong regularly every month. When they heard that I baked bread, they gave me some. The water absorption and gluten are higher than that of Arowana multipurpose wheat core powder. The amount of liquid is basically the same as Fei Juan's original formula, and 3g of protein is missing. The dough is kneaded by machine and beaten on the table. The dough is soft, gluten has good toughness, and it is easier to roll and form.

Natural yeast used 100 g. Because of the high sugar content and oil content, and the recent low temperature, the formula didn't want to consume sugar for too long, which made the dough sour, so it added 1g instant dry yeast, which grew very well at 28 degrees Celsius for 2 hours. In the experiment, the fingers stained with powder did not retract and collapsed slightly; The final fermentation18℃ for 6 hours, 10 minutes, the mold was full. There is no collapse or crack on the surface, but it still feels a bit too much.

Natural yeast and quick-drying yeast are full of vitality. This time, the dough is fully fermented, the skin is thin, the periphery is not thick, and it is slightly higher after entering the oven. It is the most obvious progress this time. The appearance of the finished product is defective, and the middle is obviously inclined to one side ... The internal structure is soft and elastic, and the pull ring is great (see the picture below). There is no sense of deposition at the bottom, but the tissue in the lower half and the upper half still feels a little different. I will be more careful when venting and shaping.