Today, I made this bread with a little sugar, but no salt. Reducing salt intake is good for your health, and it tastes really good, especially my husband likes this simple bread. Sift a little more flour on the surface when cooking, so that it will take a long time to bake and the surface will not be burnt. I baked a bread with crisp surface and fluffy inside. Let's look at the specific methods. ......
Raw materials:
Ingredients: high gluten flour180g, low gluten flour 50g.
Ingredients: 60g whole egg liquid, 80g milk, 5g sugar and 3g yeast.
Production steps:
1. Heat the milk to about 35 degrees, add yeast and let it stand for a few minutes.
2. Put all the materials into the bread machine barrel and stir with chopsticks.
3. It took me 10 minutes to start the dough mixing program and knead it into smooth dough.
4. Ferment to 2.5 times the original.
5. Take it out and knead it again until it is exhausted.
6. Divide into four parts and roll them into long strips.
7. Roll it up and rub it into long strips.
8. After fermenting again to 2.5 times the original size, spray a little water on the surface, sieve a proper amount of low-gluten flour, and diagonally cut several holes with a knife.
9. Put it in the middle and lower layers of the oven, 180 degrees, and fire up and down for 22 minutes.
10, out of the furnace
Tips:
First, French long sticks generally do not add sugar, add the right amount of salt, which is done according to personal taste;
Second, this bread has no high requirements for flour. You can use full-high-gluten flour, or you can use it together, or you can use medium-gluten flour, but it tastes better together;
Third, this kind of bread can be fermented as long as it is in place, and there is no need to lick the fascia when kneading;
Fourth, if the flour on the surface is screened more, the color of the surface will be particularly good and will not be over-colored;
5. The low-gluten flour screened later is a raw material that can be reused separately. The weight of low-gluten flour is not in the ingredient list, and the water absorption of flour is different. Add flour according to the actual situation when making;
The baking time depends on the size of the bread and the power of the oven.