2. According to the types of flour and the characteristics of ingredients, it is necessary to explore the ratio of flour to water. All with warm water, stir 15 minutes. Use the egg beater and kneading hook at low speed for 5 minutes at a time, and take a break every time to let the machine cool down.
3. Pour the dough on the oiled paper and sprinkle with high flour for fermentation, and ferment at 40 degrees for 40 minutes. After fermentation, cut. Preheat 190 degrees, bake for 20 minutes with exhaust function. There is a pungent smell in the middle, and the burning degree can be judged by smell and color. Bread can be easily peeled off from oiled paper and won't stick together.
4, olive oil 10g Wipe the whole pot with a spatula, and pour all the ingredients into the main ingredients: high flour 130g, oats 20g, whole wheat flour 50g, warm water 180g. Because of the change of coarse powder, the water volume has increased. The auxiliary material is a bag of nuts every day, and the nuts are broken. I still use an egg beater and a kneading hook to knead the dough. This time, I don't think I can pinch it. 5 minutes each time, take a break, 4 times at a time.
5. When the whole wheat oat dough is fermented, pour some milk to prevent it from drying, ferment it at room temperature for 2 hours with a silicone scraper, preheat it to 180 degrees, cover it, bake it for 15 minutes, and open it for 10 minutes for coloring.