Step 1

First, mix 400g of high-gluten flour, 5g of yeast, 4g of salt, and 15g of lard dry ingredients

Step 2

Pour in 200g of water

Step 3

First use the chef machine on low speed to stir the ingredients well

Step 4

Change to high gear and mix into a smooth dough (about half an hour) If you knead it by hand, because this bread has less water and the dough is harder, it is more difficult to knead by hand, so you need to knead it more until the dough is smooth

Step 5

Because the alkaline bread has less water and the texture is harder, it cannot be kneaded with glove film, and the dough is kneaded and pulled a small piece with such a thick film, and the state of cracking and zigzag holes in the middle is fine

Step 6

Divide the dough into 8 small portions evenly

Step 7

All small doughs are kneaded and finished

Step 8

Cover with plastic wrap and relax for 10 minutes

Step 9

Roll it into long dough sheets in the shape of beef tongue cakes

Step 10

Roll up the dough sheet Interface pinch

Step 11

Knead smoothly from the middle to both sides

Step 12

Knead it like this, thick in the middle and thin at both ends

Step 13

Cross the noodles into knots

Step 14

Pull the noodles and turn them upwards at both ends

Step 15

Interface compaction

Step 16

The classic Bradley knot is ready

Step 17

Cover with plastic wrap, ferment at room temperature for 15 minutes, then put in the refrigerator to set shape If you like a fluffy texture, you can ferment for 30 minutes

Step 18

Let’s make a lye water 20g➕of baking alkali 500g of hot water at 40 degrees Stir until the base is completely melted

Step 19

Soak the bread completely in the lye water for 20 seconds and remove it There are two things to pay attention to The soaked dough is particularly slippery like a loach, and you can choose a tool with a flat bottom that can hold the dough as a whole to avoid the dough being pulled and deformed Be sure to wear gloves when operating to avoid alkaline water from damaging the skin

Step 20

Try to choose a darker container for soaking alkaline bread In this way, after the dough goes in, both the front and back sides are soaked

Step 21

Quickly cut the dough while it is still soft See if it looks like a smile

Step 22

Sprinkle with some coarse sea salt to garnish

Step 23

Bake in the oven at 200 degrees for about 20 minutes (You can adjust the temperature and time appropriately according to your favorite color, and observe more when baking)

Step 24

He burst into laughter while baking bread

Step 25

The alkaline bread is freshly baked~

Step 26

Classic brae knot with textured coarse-grained sea salt

Step 27

Alkaline bread sells super high-end

Step 28

Freshly baked and hot, the studio friends said that the taste tastes like grilled steamed buns, Germans like to eat this with beer, and they can also be eaten with sausages, and the cheese soup is also great!

Step 29

The surface is crispy After breaking, the bread is full of toughness There will be a faint salty taste, and the more you chew, the more fragrant it becomes

Step 30

If you want to keep the finished bread in the softest state after baking, take it to the refrigerator and freeze it immediately after it is baked. Take it out in advance to thaw before eating, and then bake it back for 1-2 minutes. Don’t put it in the refrigerator! There was a small episode on the day I filmed, when the bread was ready, it was cloudy and I wanted to shoot the finished product the next day, because I wanted to hide from the three furry children who were eyeing me and put it in the oven with residual temperature, but the next morning all the sea salt on the bread melted away, and you saw that the finished video was all redone