Step 1

Put all the dough ingredients into the mixing bucket, start the cook machine, mix the dough at low speed, and turn to high speed for about 30 minutes. After kneading, pull a piece of dough, you can pull out the thick film as shown in the picture, and the middle can crack and zigzag holes (the alkaline water surface contains low water and the texture is relatively hard, so it is impossible to knead the glove film, so there is no need to knead it excessively, and it is advisable to pay attention to the face temperature not to exceed 25 degrees) After finishing the dough, put the dough on the chopping board and knead it for a while, and after collecting the dough, divide it into 60 grams each, roll it into a circle, and let it sit for 15 minutes to relax the gluten.

Step 2

After the dough is relaxed, take the dough and roll it into a beef tongue cake shape, turn it 90 degrees, roll it up from the side close to you, pinch the interface, knead the long dough from the middle to both sides, and knead it into a thick middle and thin on both sides.

Step 3

Fold the sides over, cross them twice to tie a knot, turn up, and compact the interface. ❗️❗️❗️ The key to avoiding small bubbles is to make the surface of the Braykette crusty, and cleaning the skin can prevent alkaline water from entering the inside of the bread, which only exists on the surface of the bread, so there will be no small bubbles. Let the bread clean the skin is to put it in the refrigerator immediately after shaping every Braykett, directly exposed, do not cover any cloth or plastic wrap or other items, and run ❗️ naked to refrigerate After everything is ready, refrigerate and ferment for 1.5 hours Frozen fermentation will have bursting problems, and the taste is solid and harder. I like it to be solid and chewy, so I prefer the texture of refrigerated bread

Step 4

Prepare alkaline water in advance, put water first and then bake alkali, the water temperature is about 40 degrees, stir to dissolve. (Choose a deeper container for soaking in alkaline water, which can be completely submerged in Braykett) Remember to wear gloves throughout the process to avoid hurting your skin. Take out the refrigerated Bray, soak it in alkaline water for 20 seconds without reheating, remove the dry water with a slotted spoon and put it in a baking dish. After soaking in alkaline water, cut the dough while it is still soft and sprinkle with coarse salt for decoration.

Step 5

Preheat the oven in advance, put it in the oven immediately after the brazier is ready, bake at 200 degrees, up and down for 12-15 minutes (increase or decrease the time according to the temperament and coloring of your own oven)

Step 6

Bathing in alkaline water, sprinkled with sea salt, and baked in the oven, it gives birth to a charming flavor, perfectly blending the simple aroma of wheat and the saltiness of sea salt.