Let's make a very simple whole wheat cranberry walnut soft European style.
Whole wheat cranberry walnut soft Europe
material preparation
Wheat gluten 200g, whole wheat flour 170g, water 250g, sugar 35g, salt 3g, yeast 5g, butter 25g, cranberry 70g and cooked walnut 80g.
[Production method]:
1 First, cut the cooked walnuts and dried cranberries into small pieces for use.
2. Add 200 grams of high-gluten flour and 170 grams of whole wheat flour into the chef's machine or bread machine, add 35 grams of sugar and 5 grams of yeast, and then add water. You don't need to add all the water, you can leave a little and increase or decrease it according to the water absorption state of the dough.
3. The chef turns on the low-speed stirring dough until there is no dry powder. Stop and touch it with your hands. The dough is soft and slightly sticky. If it is very dry and hard, add some water. Then turn on high-speed kneading until the dough is smooth and non-sticky, and add salt and butter softened at room temperature. Then, the cook turned on the low speed and kneaded the butter and salt into dough. At first, the dough will be sticky and shapeless. After kneading, the butter will be completely absorbed by the dough and the dough will be smooth.
4 Then add the chopped cooked walnuts and dried cranberries, and the chef will turn on the low speed to knead evenly, and the dough will be kneaded. Soft European bread does not need to be kneaded, as long as it is smooth and non-sticky.
Take the dough out of the chef's machine, roll it down a few times by hand to make it smooth, put it in a large bowl, cover it with plastic wrap, and ferment it at about 30℃ to twice its size.
When the dough is ready, take it out and put it on the panel, pat it with your hands until it is exhausted, then evenly divide it into four parts with a scraper, knead each part down into dough, and put aside the plastic wrap to relax 10 minute.
Take a loose piece of dough, roll it into an oval shape with a rolling pin, fold it up and down, pinch it tightly, and then pinch it in the middle, and an olive-shaped blank will be ready. This is the simplest soft European plastic surgery method.
8 Place the formed dough on a non-stick baking tray. Ferment in the oven until it is twice as big, and the dough is lighter after fermentation.
Sift a layer of dry flour on the surface of bread and make several scratches with a sharp blade.
Put 10 in the middle layer of the oven, spray some water in the oven, preheat the oven to 180℃ and bake for 20 minutes. Take it out of the oven immediately after baking. They are all chubby and attractive.
Precautions:
1, the dough of soft European bread contains a lot of water, so it must be kneaded into a smooth and non-sticky state, so that the bread is chewy.
2. The dough of soft European bread does not need to be pulled out of the film, as long as it is smooth and caked.
3. The secondary fermentation time should be sufficient. If there is a fermentation stall in the oven, it is best to ferment in the oven. This kind of bread can only be baked in the oven after it has been fermented to twice its size. 4. Soft baking temperature is about 180℃ for 20~25 minutes. If you like hard surfaces, you can bake them for a long time.