36 hours natural yeast Note: The following formula is made of 4 230 grams, 40CM long baguette. Note: For the cultivation of natural yeast, see http://blog.sina.com.cn/s/blog_5e15a7120100d436.html Note: This bagu making process is similar to the traditional yeast 36-hour baguette, so please go to http://blog.sina.com.cn/s/blog_5e15a7120100ll6o.html to see the process map
Mix flour and ice water, stir into a dough, and hand rub
Refrigerate in the refrigerator for overnight, 8 to 12 hours
Add black olives, salt and natural yeast, and knead the dough with the KA hook head 2 or 3 until the dough is almost even, about 3 to 4 minutes. Since the texture of the natural yeast is closer to the dough, it is easier to homogenize than the version of the instant yeast. It doesn't matter if the mixing is just finished, it will be completely uniform during the folding process.
Fermentation was carried out for 3 hours at room temperature (25C). Fold at 30, 60, 90, 120, 150 minutes
Like this http://photo.blog.sina.com.cn/photo/5e15a712g9a4827e8cd49), a total of 5 times. The dough is very sticky and the action should be neat. Adjust the number of folds according to the gluten of your dough. The dough will grow a little bigger, but it’s far less than twice as big.
Refrigerated for about 24 hours
When the dough is taken out, the dough is doubled to the original size. If it does not rise so much, it will continue to ferment to about 2 times at room temperature, and the dough will have a lot of bubbles. It is entirely necessary to decide whether to continue the fermentation at room temperature and how long the fermentation is based on the condition of the dough. According to my yeast, room temperature, refrigerator temperature and other factors, generally after the dough is taken out of the refrigerator, it needs to be fermented at room temperature for about 1 to 2 hours, but it is absolutely impossible to generalize.
Divide into 4 parts of 230 g of dough, and sleek and relax for 40 minutes.
At the same time, the oven is preheated to 550F (290C) with the slate and the baking tray. It takes about 40 minutes to 1 hour. If there is a slate with a large heat capacity, it will take a long time to reach the predetermined temperature.
The three doughs are formed into a baguette and placed on a baking tray for baking paper for about 40 minutes, and the finger is pressed down to slowly bounce back a part. The baking paper in the middle is to arch the dough
Make another dough into a pizza. The fillings are mushrooms, Parmesan cheese and fresh Masu cheese.
Immediately send the pizza to the oven, 290C (or the highest temperature your oven can reach) for 8 minutes, to the edge of the golden, the cheese melts and boils
The remaining baguette dough, wait for the second hair to finish, cut the bag, the principle and precautions about the bag cutting, please refer to the previous article
Pour a little boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper together with the baking paper, and then pour a cup of hot water in the baking tray below the water to close the door. Bake the temperature down to 460F (237C), bake for 10 minutes, remove the baking paper and the baking tray of water, then bake for about 15 minutes until the bread is dark.