Beer is a perfect match – German alkaline water pack
This bread is a very classic German bread, the freshly baked alkaline bread tastes flexible and chewy on the skin, soft and soft on the inside, the salty freshness of sea salt with the slight sweetness of alkaline water is really wonderful, if you can pair it with a cup of German beer with a strong flavor, a large plate will be wiped out before you know it, don’t believe it, you can try it next time at your friend’s beer bureau.
The practice of German alkaline water packages
Step 1
Mix all ingredients and knead until the expansion stage. The dough is very invincible, and it can’t be kneaded dry. It is best to knead it with a machine. Otherwise, the dough will not be kneaded smoothly even when it warms up.
Step 2
After kneading the dough smoothly, directly divide it into 80g and form a braid knot or a ball. The face temperature still needs to be frozen at this time. Once the dough returns to room temperature, it will rise quickly, which will affect the shape of the rolling strips.
Step 3
Knead the dough to be made into a braid knot into long strips that are thick in the middle and thin on both sides, twist it into a braid knot, and place it on a baking sheet to ferment.
Step 4
After fermenting at room temperature to 1.5 times the size, dissolve the baking alkali with warm water, gently grab the bread with waterproof gloves, soak it completely in the alkaline water for 3-5 seconds, and then take it out and put it on a plate.
Step 5
Cut the edge with a blade, sprinkle sea salt on the surface, heat 220 degrees, 180 degrees down, 15-16 minutes, and bake immediately
Cooking tips for German alkaline packs