French country bread
Tailoring 3: French country bread The longest wait. It has undergone a total of five fermentations. from 1-3 hours for the first leaven; Second fermentation by 15-20 hours; Enter the main dough and let it ferment for 70-90 minutes, then after venting, and then another 45 minutes before entering the final fermentation of 70-90 minutes. The most patient country bread… The use of rattan baskets for final fermentation seems to be a characteristic and hallmark of country bread. The rattan basket gives the bread its imprints like a step. What to do without a rattan basket? Teacher Meng said that it can be fermented directly on a baking sheet. Japanese masters say that you can find a thicker basket and lay a thick canvas or make the dough in the shape of a stick. In any case, they strongly recommend using fermentation baskets because it is more authentic. It’s just that there is no rattan basket, what do you do? People who don’t take the usual path will always have some unbelievable methods. I had already set my sights on the two empty or full clay pottery jars. The size of the top lid of the sauerkraut jar should be very suitable, so let’s borrow it. While the sun is just right, brush it clean, dry it and wait for the last coat of dough. The lid with the mouth facing up, like a large bowl of clay pottery, is rough, rustic, and exudes a rustic atmosphere. Sprinkle the walls of the “bowl” with flour, wash the dough heads down and put them in, and the whole plan is almost complete. A hundred secrets are a memorial. Carefully pour the trembling dough onto the baking cloth, poke holes, spray water, and send it to the oven… However, I found that when the oven was set and the temperature was set, I forgot to turn on the heating gear. The dough that has already been sprayed with water has to wait for the cold oven to brew and embrace its enthusiasm. Looking at the wet skin, I wondered if it would be ruined too badly. It’s not too miserable. Although there are no circles of “steps”, the rough texture caused by the flour scattered on the surface is enough to bring people a sense of satisfaction.
The way to make bread
Step 1
Fermentation species 1: 100 grams of high-gluten flour, 2 grams of salt, 1 gram of dry yeast, 68 ml of water
Step 2
Mix the leaven material
Step 3
Stir well and let ferment at 28-30 degrees for 1-3 hours
Step 4
The dough grows
Step 5
Take 7.5 grams
Step 6
Fermented seed 2: 125 grams of high-gluten flour, 2.5 grams of salt, 1 7.5 grams of fermented seed, 82 ml of water
Step 7
Mix the leaven with other ingredients
Step 8
Knead well. Leave at 22-25 degrees and let ferment for 15-20 hours
Step 9
The dough grows
Step 10
Main dough: 106 grams of high-gluten flour, 19 grams of rye flour, 2 fermented species all, 2.5 grams of salt, 0.7 grams of dry yeast, 0.5 grams of maltose, 85 ml of water, 1/10 cup of vitamin C solution
Step 11
Dissolve maltose with water
Step 12
Then pour in the vitamin C solution and mix well
Step 13
Cut the leaven into small pieces and pour them into a bread bucket with each powder, then pour in the previous mixture
Step 14
The dough kneading procedure stirs for 13 minutes
Step 15
It can pull out the hole
Step 16
Put in a large bowl at 28-30 degrees and let rise for about 90 minutes until the dough grows
Step 17
Fall on the table and press flat
Step 18
Three folds up and down
Step 19
Then he folded left and right
Step 20
Return to a large bowl at 28-30 degrees and let ferment again for 45 minutes
Step 21
The dough grows
Step 22
Roll in a circle and relax for 20 minutes
Step 23
Sprinkle flour on the inner wall of the lid of the clay pot
Step 24
Roll the dough again, head rush down, put in lid at 32 degrees and let rise for 70-90 minutes
Step 25
The dough grows
Step 26
Carefully pour over baking cloth
Step 27
Poke holes on the surface with chopsticks,
Step 28
Carefully transfer to a preheated baking sheet, spray water on the surface, and place in the oven, medium layer, on 220 degrees above and below heat, and bake for about 25 minutes
Step 29
Color the surface and come out of the oven.
Cooking techniques for bread
French country bread should not be kneaded too much, just make a film that can pull out the holes. The baking sheet should be preheated with the oven beforehand, then the dough should be transferred to the baking sheet and sent to the oven. The remaining fermented seeds can be shaped and fermented for 1 hour, put into the oven and baked into bread