German alkaline bread
The bread soaked in alkaline water forms a beautiful reddish-brown crust on the surface, the skin will be a little crispy when bitten, the bread has a slight salty taste, the taste is actually not very hard, more elastic and tough than ordinary bread. With sporadic sea salt grains, chew slowly, it will bring out a slight sweetness from the initial saltiness. After eating it once, it is even more unforgettable, and it is particularly addictive.
German alkaline bread recipe
Step 1
Put the flour and water into the chef’s machine, knead and stir into a ball, cover and refrigerate for about 30 minutes, and the hydrolyzed dough has a certain tendon.
Step 2
Cut the hydrolyzed dough into small pieces, add the dough ingredients except butter and salt, turn on the 1st gear to stir into a ball, then turn to the 3rd gear to continue kneading, knead the dough until smooth, add softened butter, add salt to the butter kneaded on low gear, turn to medium speed and continue to knead the dough, kneading to the expansion stage.
Step 3
After the kneaded dough is relaxed for 20 minutes, it is divided into 12 equal parts, rolled into a circle and covered, and continues to refrigerate for about 30 minutes.
Step 4
Flatten the loose dough and roll it into an oval shape, if there are any bubbles, pat them off.
Step 5
Olive-shaped shaping: Turn the dough over and lay it horizontally, press and fold it with the palm root, press the interface and knead it slightly into a slender olive shape.
Step 6
Shape the dough into a baking sheet.
Step 7
The shape of the pre-festival: the dough is also folded into a cylindrical shape, and finally kneaded into a strip about 60cm long with a thick middle and two ends thin.
Step 8
Lift the two ends of the dough, cross it twice, stagger the ends on the dough, arrange the shape, and place them in a baking sheet at intervals.
Step 9
The shaped dough is wrapped together with the baking sheet and placed in the fermentation box to rest for about 1 hour.
Step 10
The shaped dough can also be covered and relaxed at room temperature for 30 minutes, then wrapped and frozen for 1 hour.
Step 11
Prepare the alkaline water: heat the water to about 40 degrees, then carefully add the baking alkali, and stir with a manual whisk until the alkali dissolves.
Step 12
Wear 2 layers of silicone gloves on your hands, put the dough into the alkaline water one by one, turn it over once, and let each side soak for about 20 seconds.
Step 13
The dough soaked in alkaline water is slightly drained and placed on a baking sheet at intervals.
Step 14
Use a sharp knife to cut 3 diagonal cuts on the surface of the dough (just cut a cut in the middle of the dough), and sprinkle with an appropriate amount of coarse sea salt.
Step 15
Preheat the oven at 220 degrees in advance, put the baking sheet into the middle layer, adjust the temperature to 210 degrees above and below, and bake for about 16 minutes.
Step 16
After baking, the bread is immediately baked, remove the baking sheet and put it on the grid, spray a small amount of water on the surface from a high place and let it cool.
Cooking tips for German alkaline bread
1. Due to the different water absorption of each flour, the liquid should not be added at one time, please adjust it appropriately according to the dough state. The above ingredients can be made into 12 alkaline breads, and after the dough is frozen, it can be flexibly taken out and baked according to the size of the oven. 2. If you like the soft texture of alkaline bread, you can loosen it for about half an hour after shaping, and if you like a firm texture, you can freeze it directly after shaping. The purpose of freezing is to make the dough more convenient to take after soaking in alkaline water and not easily deformed. 3. Special attention: When preparing alkaline water, be sure to put warm water first, and then baking alkali to avoid baking alkali splashing and causing danger. Alkali is corrosive, be sure to wear thicker gloves when operating, do not let the skin come into contact, and the baking sheet should also be lined with oilcloth to prevent alkaline water from corroding the baking sheet (you can choose an old baking sheet). 4. The oven must be preheated in advance, when the dough is soaked in baking alkaline water, the action must be fast and continuous, after all the dough is processed, it needs to be put into the oven as soon as possible to bake, if the dough is left for too long, it is easy to have a lot of bubbles when baking. 5. After using up the remaining baking alkaline water, you can turn on the water from the faucet and pour it in and clean it up with the water, which can play a role in cleaning. 6. The ingredients of German alkaline bread are relatively simple, without too many accessories, and it is a very healthy bread. The dough is soaked in baking alkali, and after baking, it has a beautiful dark brown color, full of bread and wheat aroma, dense texture, very tough, and the more you chew, the more fragrant it becomes. 7. The baking temperature and time are for reference only, please adjust them appropriately according to the temperature performance of each oven.