French rye bread
Tailor 2: French rye bread French bread leaven made with 100 grams of flour only takes 9 grams to make the second leaven. Only half a amount of rye bread is used, only 4.5 grams are used. The finger-sized yeast makes the second dough become light and fluffy after 15-20 hours of long brewing… The amount of rye flour is the largest of the three types of bread. The dough is the darkest in color. The original has three flavors: walnut, dried apricot and original. If you reduce the amount by half, you can only make two – walnuts and plain. Xu is that the main dough kneading time is not enough, Xu is that the final fermentation temperature is slightly higher and the time is slightly longer, and the final product is much worse than the original. When cutting the bun, I looked at the dough and seemed to be in poor condition, so I casually scratched a few strokes to imitate the original, but it wasn’t too good anyway… The final result, I don’t know if it’s good or bad, let’s make do…
How to make rye 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 4.5 grams
Step 6
Fermented seed 2: high-gluten flour 75, gram salt 1.5 grams, fermented species 1 4.5 grams, water 47 ml
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: 25 grams of gluten flour, 100 grams of rye flour, 2 125 grams of fermented seeds, 2.5 grams of salt, 1 gram of dry yeast, 0.5 grams of maltose, 78 ml of water, 20 grams of walnuts
Step 11
Cut the fermented seeds into small pieces and pour them into the bread bucket along with all the flour
Step 12
Dissolve maltose with water
Step 13
Pour into a bread bucket
Step 14
Kneading procedure for 13 minutes
Step 15
It can pull out the film
Step 16
Divide into 2 equal parts, add walnuts to one of the portions and knead well
Step 17
At 28-30 degrees, let rise for 60 minutes and the dough grows
Step 18
Roll in a round and relax for 15 minutes
Step 19
Press flat
Step 20
Fold it three times and flatten it
Step 21
Fold it in half and pinch the joint
Step 22
Rub into a stick
Step 23
Put in a baking cloth, 32 degrees, and let it ferment for 60 minutes
Step 24
The dough grows, making cuts on the surface
Step 25
Transfer to a preheated baking sheet, spray water on the surface, put in the oven, medium layer, heat up and down 220 degrees, and bake for about 25 minutes
Step 26
Color the surface and come out of the oven
Cooking tips for rye bread
Rye has no gluten, and it is normal for the kneaded dough to have some holes in the film pulled out. 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.