The household oven is very simple, there is no very slate slate and there is no uniform steam of cows. Even the temperature is not so reliable. It may be difficult to make the bread have beautiful cracks and ears. Even so, I still love to do some simple things at home. The original staple bread, cut into the cutting mouth with a sharp blade on the dough that is fermented to just the right elasticity, watching the cutting mouth swell in the high temperature of the oven, changing to golden, all can only be described as sexy, too sexy . Azi recently experienced a deception, or recently, accepting a deception that was not realized before but continued. It will be very frustrating and will be sad for losing friends. But when it comes to bread, it feels warm, so real, so steady... as if there will never be deception, the world is still so beautiful. Unconsciously, I pressed the shutter several times for these plain little breads. I hope everyone likes it.
Mixing liquid dough materials one day in advance
Seal the mixed dough, ferment in a 24-26 degree environment for 1 hour, and put it in the refrigerator for 12 hours.
Before making bread, pour boiling water into 50g of high-gluten flour, stir quickly and dry without any dry powder, and let cool
Take out the liquid dough before making the bread and warm it to room temperature.
Mix the liquid dough dough and the main dough material together and mix the dough
The smooth dough is covered with a plastic wrap and a damp cloth. After fermenting for about 45 minutes, fold the dough like a folded cup. After that, cover the cloth and continue to ferment.
Take out the exhaust after the dough is fermented twice as large
After exhausting, divide it into a suitable size and let it stand for 25 minutes.
Then it is put into the desired shape and placed on a baking tray to ferment twice to a large size. The surface is sieved to dry powder, cut, the oven is preheated to about 220 degrees, and baked for 15 minutes.
The rattan basket is fermented with 500g of dough.
100g round dough