Giant turtle back bread(ju wu ba gui bei mian bao )

Giant turtle back bread

Introduction:

"It's also called rice bread. It's a salty big round bread. It's a staple bread made by mixing old dough and new dough. Its flavor is similar to the Russian style of the big Leba, there is no fat inside, eat up unique flavor, and very healthy. The method of making seed dough is not listed separately here. The method is very simple. It consists of 200 grams of flour, 3 grams of dry yeast, 3 grams of salt and 5 grams of maltose. The dough is made with water, fermented at 22 ℃ for 24 hours, and then refrigerated for 24 hours. "

Production steps:

Step 1: main raw materials.

Step 2: pour the dry yeast and salt into the flour.

Step 3: tear the dough into small pieces and put them into the dry flour.

Step 4: put maltose into the flour.

Step 5: synthesize dough with water.

Step 6: ferment the dough at 22-24 ℃ for 2 hours, then take it out and press it flat, fold it up and down and turn it over.

Step 7: ferment again for 2 hours.

Step 8: after two hours, press the fermented dough flat again to exhaust the air.

Step 9: put the new reunion into the baking tray.

Step 10: put an iron plate of boiling water on the lower shelf of the oven.

Step 11: then put the baking tray on the middle shelf, close the oven door, keep moisture and heat for final fermentation.

Step 12: take out the breadcrumb when it is twice and a half of its size, and cross it on the breadcrumb with a grooving knife.

Step 13: preheat the oven at 190 ℃ for 5 minutes, put the baking tray into the middle and lower shelf of the oven, bake at 190 ℃ for 40-45 minutes.

Step 14: after the bread is baked, put it on the air rack to cool. When it is still warm, seal it with a fresh-keeping bag and store it at room temperature. It can keep the freshness of the bread for 3-4 days. Do not put it in the refrigerator, otherwise the fiber of the bread will quickly age and the taste and taste will be very poor.

Step 15: the characteristics of this bread: golden color, large body, thick skin, soft inside, fine honeycomb.

Materials required:

Main dough: high gluten flour: 500g

Dry yeast: 3 G

Maltose: 10 g

Water: 300ml

Salt: 8g

Note: 1, this bread method is, new and old dough mixed, free of fat and sugar, maltose only plays a role in assisting fermentation and coloring. 2. This bread belongs to the original flavor bread, its shape is called rice repair turtle back bread. 3. The dough should be kneaded evenly, so that the water and the old and new noodles can be thoroughly integrated, and the dough surface can be smooth and delicate; 4. When making, it is better to ferment three times, that is, basic fermentation, turn over fermentation, and final fermentation. This method can completely activate the vitality of yeast, so that the old and new noodles can be completely integrated.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ju Wu Ba Gui Bei Mian Bao