Super simple European bag with big holes (Zhenzhen original + summary)(you da dong dong de mian rou quan mai chao jian bian ou bao zhen zhen yuan chuang zong jie )

Super simple European bag with big holes (Zhenzhen original + summary)

Introduction:

"I always like bread made from flour, yeast and salted water, such as eurobread and French baguette. I like the pure wheat flavor."

Production steps:

Step 1: yeast head: 80 g whole wheat flour, 80 g high flour, 3 G yeast, 120 g water (mainly depending on the state of dough). Main dough: 150g whole wheat flour, 150g high flour, 7g salt, 120g water (mainly depending on the state of dough), all fermenting head.

Step 2: production method: mix the raw materials in the yeast head, add water and stir with chopsticks (I like to use chopsticks, but I don't like to use scraper, hehe). Ferment at room temperature for 1 hour, then you can see bubbles. One hour later, take chopsticks and fold them from the side to the middle (this hair method was created by me when I made European bread and French sticks, which is similar to the stretching and folding introduced by sister Xiaode, but I'm lazy, so the whole bread production can only be done with chopsticks and without taking out the dough, just use the container that made the first fermenting head (often simple). Take care of all sides. At this time, you can find some gluten in the dough, but it is easy to break. After folding all sides, throw it into the refrigerator for a night.

Step 3: cover the plastic film, rest at room temperature for 30 minutes, and fold the chopsticks from four sides to the middle again

Step 4: throw it into the refrigerator, refrigerate for about 8 hours, take it out from the refrigerator (at this time, you can see big bubbles in the dough, but not many), and fold it from four sides to the middle again with chopsticks

Step 5: put a piece of tin foil on the chopping board, sprinkle the flour, pour the dough out of the container (the dough is very thin), fold the dough around by hand once, sprinkle the flour on the baking tray, and carefully fold the dough on the tin foil in the baking tray (forgive me, just make it into a big circle). Later, I thought that it would be easier to succeed because of this, thinking that after this treatment, the number of hand contact with the dough would be less It's good for tissue), the first 2 rounds (without plastic wrap), about 40 minutes

Step 6: preheat the oven to 250 degrees, open the door, put another baking tray on the top of the oven, quickly pour a small plate of water in it, after one minute, put the baking tray in the middle and lower layer of the oven, adjust the temperature to 230 degrees, about 15 minutes later, take out the upper baking tray, drop the baking tray with bread, and put it in the middle layer of the oven, 10 minutes later, the bread is baked

Materials required:

Whole wheat flour: right amount

High powder: appropriate amount

Yeast: right amount

Salt: right amount

Water: moderate

Note: I didn't expect to be so successful this time, so I didn't take photos of the previous production process. Let's make it up next time

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: other

Chinese PinYin : You Da Dong Dong De Mian Rou Quan Mai Chao Jian Bian Ou Bao Zhen Zhen Yuan Chuang Zong Jie