Natural fermented whole wheat toast(tian ran jiao zhong quan mai tu si )

Natural fermented whole wheat toast

Introduction:

"Natural fermented whole wheat toast has a good taste. The organization of the finished product is acceptable, and it doesn't sink to the bottom. But I'm really dissatisfied with the height. The reason is not very clear. There may be some lack of mixing, or there may be secondary problems. We need to do more to find out the reason. However, the biggest harvest of making whole wheat toast this time is to find the appropriate acidity of yeast. Because my husband doesn't like acidity, the acidity of natural seed makes me headache. I tried it several times, but the sour taste is very heavy. This time, after feeding twice with the ratio of yeast seed: Powder: water = 1:2:2, the sour taste of toast is very light, and the taste of flour is very rich. I like it very much. "

Production steps:

Step 1: mix all the ingredients, put them into the bread maker for 30 minutes, take out the dough and beat it by hand for about 200 times until the film comes out. It seems that my film can be stronger

Step 2: put it into the container, cover it with fresh-keeping film, and put it into the refrigerator for fermentation (because I knead the dough very late, so I put it into the refrigerator directly, otherwise it would be better to ferment at room temperature for 1-2 hours later).

Step 3: I refrigerated for 20 hours, and the volume when I took it out was about twice the size of the original dough, that is, the volume of the original dough was 1, and the volume when I took it out was 2

Step 4: divide into 3 equal parts, warm and relax for 30 minutes, roll twice and then put into the mold

The fifth step: Foam Incubator + warm water, ferment for about 3 hours, to 8-9 full, oven 195 degrees preheating, bake for 45 minutes, the surface is covered with tin foil.

Step 6: finished product

Materials required:

Whole wheat natural yeast (water / flour ratio 1:1): 80g

Whole wheat flour with bran: 50g

Jinxiang GAOJIN powder: 200g

Salt: 4G

Sugar: 5g

Water: 150g

Note: if there is no natural yeast, please use the same proportion of liquid yeast head (Polish yeast head) instead. In fact, this is a failed work. After doing homework, it can be summarized as follows: 1. Insufficient stirring - thin film, but not strong enough, easy to break; 2. Insufficient second hair - according to Xiaode JJ blog, second hair should be judged by the elasticity of dough, that is, "finger press slightly rebound", According to this standard, I should be short of second serve. According to Dao Zong's blog, the peak in the middle is high and the two sides are low, which is the performance of short second serve, which proves my lack of second serve. 3. Theoretically speaking, the second hair shortage should go up in the oven, forming a burst. But I didn't grow up, and the reason for not growing up may be that the second hair shortage or mixing is not enough, or the yeast vitality is not enough. My yeast activity should be OK, that is to say, I still don't stir enough. To sum up, this is a failure product with insufficient mixing and insufficient second service Write it out and let's discuss it together

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: salty and fresh

Chinese PinYin : Tian Ran Jiao Zhong Quan Mai Tu Si