285 grams of high-gluten flour.

Cold water145g

6 grams of yeast

6 grams of salt

20g of olive oil or lard.

Baking alkali 15g

500 grams cold water

How to do it

The dough materials are mixed and kneaded to the expansion stage. It is recommended to use the chef's machine or rub it by hand. This kind of dough has less moisture and low power, which is easy to damage the bread maker. You can also mix the other materials except yeast one day in advance, then cover them with plastic wrap and put them in the refrigerator, let the dough stand by and produce gluten, and then add yeast and knead them by hand the next day.

Divide into six parts on average. Cover with plastic wrap and relax 15 minutes.

Follow the method in the video. Rub it into long strips.

Put them in plastic order.

Then continue to rub the strip until the middle is thick and the two ends are thin. 60cm long.

Then face-lift according to the video.

Put it in a baking tray. You'd better sprinkle some flour first, and then put the noodles on it. Easy to get the dough at the back.

Put the dough in the oven and put a bowl of hot water under it, and the water temperature will be 40 degrees. Ferment at 28 degrees for 25-30 minutes.

Prepare alkaline water during fermentation. Pour baking soda into cold water and stir well. After mixing well, I cover it with a lid. I'm afraid my cat will come and smell it. Anyone who has children and animals at home should be careful not to let them touch them.

After the dough is fermented, put it in the refrigerator and freeze it for about 15 minutes.

After the dough is frozen hard, take it out, dip it in alkaline water and put it on a baking tray covered with waterproof cloth. It is recommended to use tarpaulin. This kind of alkaline water is very strong and is wrapped in oil paper. There is a hole in the oiled paper after baking, and the baking tray is burnt. There is a black spot.

When it is slightly dry and the surface is not particularly wet and sticky, cut the mouth in a rough place with a knife and sprinkle with coarse sea salt.

Put it in the middle layer of the preheated oven and bake at 200 degrees for 20 minutes.

Take it out of the oven and put it on the grill to cool.

This is the experience sharing given by the teachers in the group. Thank you for your help.

skill

1. Generally, it is water, milk, eggs and other liquid substances. First put it in the bread bucket, then add the yeast. Dissolve yeast in water, and then add dry substances such as flour, sugar, milk powder and salt. It should be noted here that the salt should be placed in a small corner alone, and it is not allowed to contact with yeast alone, so as to avoid dehydration and inactivation of yeast after encountering salt. Yeast can be put first or later, without affecting fermentation. The most important yeast should not be in direct contact with salt and sugar.

2. Because the water absorption of flour used by everyone is different, when using the new formula, first add some water and leave a small amount for adjustment to avoid the dough being too sticky due to too much liquid.

When the dough is just mixed, it is very sticky. Don't add powder easily at this time, the dough will not be too wet and sticky when it comes out.

4. The butter should be softened before use. If the butter is too hard, you can pinch it a few times by hand and soften the butter with the temperature of your hand.

5. Dough fermentation: Generally, the basic fermentation temperature of dough is 28 degrees, the humidity is 75%, and the secondary fermentation temperature is about 35 degrees, and the humidity is 85%. The twice fermentation temperature of soft European steamed buns should not exceed 30 degrees. I usually ferment for the first time in a bread machine, and it takes about 60-80 minutes to complete the fermentation. The specific time depends on the state of the dough. The second batch is fermented in the oven. The key point here is that if the fermentation temperature of your oven is higher than 40 degrees, it is not recommended to turn on the fermentation function of the oven. You can put a pot of hot water in the oven as in the video, and put the baking tray in a higher position. Use the temperature and humidity of hot water to ferment dough. Take out the hot water for 30 minutes and test the temperature. If the water is cold, change to a pot of hot water. We can use 45-degree hot water from our water heater. If you are making European steamed buns, it is recommended to ferment at room temperature twice. The fermentation temperature should not exceed 28 degrees.

If you want to keep the freshly baked bread in the softest state, take it to the refrigerator and freeze it as soon as it is baked. Take it out and thaw it before eating, then bake it for 1-2 minutes. It will stay soft when you eat it the next day. Bread that can't be eaten immediately is recommended to be stored in the refrigerator, not in the refrigerator, because the refrigerator will absorb the moisture in the bread and accelerate the aging of the bread.

7. Remember the two most important things in making bread: kneading dough and fermenting. First, you must check whether there is film after kneading. The second fermentation must be in place. The specific fermentation method has been mentioned in the video and step diagram, so I won't say it here.

Key points of operation

This kind of bread is fermented only once, and it can be fermented at 28 degrees for 25-30 minutes, which will be 0.5 times of the original.