Russian whole wheat milk "Da Leba"(e shi quan mai xian nai da lie ba )

Russian whole wheat milk "Da Leba"

Introduction:

"The characteristics of Russian bread: crass, affordable, less oil, resistant to eating, not like deterioration, the most representative is" big Leba ". Although the famous Russian style "heilieba" is not very good-looking, it is very nutritious. It is rare now. "Leba" can be divided into white, black and whole wheat. The production process can be divided into old noodle fermentation method, seed noodle fermentation method and new noodle secondary fermentation method. It can be used in baking, such as shovel baking, pan baking and mold baking. In the past, in Russian bakeries, Leba bread, as a staple food, was mostly made without oil. What it wanted was the original flavor of wheat and yeast. This was similar to some French bread, but it was not as delicate as others. However, its size was so big that it was representative of Eastern European bread. "

Production steps:

Step 1: all ingredients.

Step 2: mix the dry flour, yeast, salt and sugar.

Step 3:

Step 4: pour milk and water into the mixture to form a dough.

Step 5: add light cream and knead until the dough is smooth.

Step 6: cover the basin with plastic film and start basic fermentation.

Step 7: ferment about twice as large and remove.

Step 8: the best way for the dough with good basic fermentation is to collapse and not rebound.

Step 9: then put the flour on the chopping board and knead it into a ball.

Step 10: use a round mould with a diameter of 25 cm to put the kneaded dough in the mould for final fermentation.

Step 11: ferment to twice the size.

Step 12: make the paste in advance and let it cool.

Step 13: evenly spread a layer of pulp on the final fermented bread blank.

Step 14: preheat the furnace temperature for 5 minutes in advance, bake at 180 degrees above and below the fire, and bake for about 40 minutes.

Step 15: bake and air the mold slightly.

Materials required:

Whole wheat flour: 500g

Active dry yeast: 10g

Fresh milk: 250g

Water: 100g

Fine granulated sugar: 40g

Salt: 15g

Light cream: 40g

Flour paste: 50g

Notes: 1. Although the production of daliba is simple, the operation technology is not low, so we should pay attention to the mastery of each link. 2. It's one of the characteristics of making big Leba to apply batter before baking, so please try not to apply other raw materials, such as egg liquid, etc. 3. It is not very difficult to make flour paste. The key is to master its consistency, which is slightly thicker than cooked rice soup. 4. It can be made with other flour with a little muscle strength or mixed flour. 5. The old flour fermentation method is mainly to store the dough 3-4 times of the size of the fermented dough, and add new flour and the required raw materials for fermentation. The difference between seed noodle fermentation and old noodle fermentation lies in the problem of quantity, which is similar to the old noodle fertilizer used in northern China, but the mixed bacteria should be controlled, and we will talk about this problem in detail later.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : E Shi Quan Mai Xian Nai Da Lie Ba