German alkaline bread
Low-oil and sugar-free German alkaline water packets, with a solid taste, are light-flavored breads, suitable for brothers who are controlling their weight and losing fat. I made this alkaline water knot a bit fat and ugly, and the plastic surgery technique is not enough to explore the plastic surgery technique.
The method of alkaline bread
Step 1
Add water, yeast, oil, then add gluten flour and salt, and start kneading for 30 minutes.
Step 2
No need to remove the film, just knead it into a smooth dough.
Step 3
After kneading, divide into 6 pieces, about 79 grams each. The cover film sits for 20 minutes.
Step 4
Take a piece of dough and roll it out
Step 5
Roll up and pinch the seam.
Step 6
6 rolls are ready, and the cover film is left for 10 minutes.
Step 7
Take out a roll and knead it into strips of about 60 cm.
Step 8
Try to be as thin as possible at both ends, twist it and tie a knot.
Step 9
Put both ends together, see the picture. I really can’t do this, so I made 6 of them and put them on a baking sheet and put them in the refrigerator for 30 minutes.
Step 10
250 g of water plus 10 g of baking alkali, wear gloves! Soak the frozen noodles in lye water for 20 seconds on one side.
Step 11
Be sure to use an oilcloth and put the noodles soaked in alkaline water in a baking sheet lined with oilcloth. Cut the mouth and sprinkle a few grains of coarse salt. Preheat the roasting aroma to 200 degrees
Step 12
Bake for 25 minutes. Out of the oven, a beautiful alkaline water pack is good!
Step 13
It doesn’t look good, and the color is alkaline enough
Cooking tips for alkaline bread
1. Baking alkali is corrosive and must be operated with gloves. The baking sheet should be protected with oilcloth, otherwise the baking sheet will be useless. 2. You can use olive oil, my family has been consuming flaxseed oil recently. 3. There is no kosher salt to omit. It just feels a little worse and does not affect the overall taste. 4. If you don’t like the hard texture, the bread embryo can be fermented at room temperature for 30 minutes, and then frozen for 30 minutes. I like the chewy chewy texture of German bread, so I freeze it directly.