Ingredients: high gluten flour 150g, whole wheat flour 150g, 2 tablespoons of sugar, salt 1 tsp, yeast 1 tsp, water 170ml, olive oil 10g.
A. In some practices, corn flour or soybean flour will be added.
B Honey or orange juice and apple juice can also be added appropriately (personal hobby).
Exercise: By the way, is there a toaster? Pour the high-gluten flour, whole wheat flour, sugar, salt, yeast and water into the bread machine cylinder, and stir with the sweet dough program 10 minute. If not, find your own basin. As above, pour in and stir yourself 10 minute-_-! Then pour in olive oil and stew for 10 minutes, then spread out the dough to see if it can be pulled into a film. If you can, it means that the dough has been kneaded. Take out the dough, put it in a clean basin, cover it with plastic wrap and ferment for the first time. After the first fermentation, the air in the dough is released. Press the dough into a flat piece by hand, pull the dough outward with a smooth surface, and tighten the seal after the center is closed. Put the food bag on the closed baking tray for secondary fermentation. Before baking, you can sift a little whole wheat flour on the surface with a sieve, which bakeries often do. Baking temperature: 180℃, time: 30 minutes. (I like to add some raisins or walnuts) Salivary secretion.
Finally, the newly baked bread must be completely air-dried. I usually put it on the shelf for one night. After that, it is best to keep it in a paper bag. . . . . .
Try it yourself. .
Send you a nut whole wheat bread, copy others', in the experimental stage. . .
Ingredients: French bread dough 50% high-gluten flour 50% whole wheat flour 40% instant active dry yeast 0.5% malt syrup 0.2% salt 2% water 70% sweet almond 25% walnut kernel 25% hazelnut (with shell) 25%.
Production method: 1. Preparation: Bake all kinds of nuts in the oven, and grind off the inner epidermis of the shelled hazelnut by hand after baking.
2. Preparation and fermentation of dough: put other materials except nuts into a dough mixer and stir at low speed for 3 minutes, then continue to stir at low speed for 2 minutes after adding nuts, and the dough temperature is 24℃. The prepared dough was fermented at 28℃ and 75% humidity for 60 minutes.
3. Step-by-step static molding of dough: Step-by-step the fermented dough, 500 g each, and fold it.
Let stand at room temperature for 20 minutes. And then molded into a pillow shape.
4. Molding, fermentation and baking: put the molded bread blank into a fermentation box, and mold and ferment at 28℃ and 80% humidity for 90 minutes. Then put it into an oven that has been sprayed with steam for baking at 240℃ and 220℃ for 45 minutes. . .