This formula has a whole wheat content of 50% and is added to buckwheat. The taste is simple and full of wheat. Do not like whole wheat. If you don't add buckwheat rice, it's just a whole wheat toast. The formula can be used to make two 450g toast molds.
Prepare whole-grain Polish species in advance: hydrated fresh yeast (if no fresh yeast can be replaced by 1 gram of low-sugar dry yeast), mix all the materials and mix well. At room temperature, send the bubbles to the surface with 2 small holes, and freeze in the refrigerator for one night. .
The state of the whole-grain Polish species that has been fermented is as follows: the surface is covered with small pores and slightly sag, and the volume is expanded by 2-2.5 times (if the room temperature is used in an emergency room, the flavor is not as good as that of refrigerating overnight).
The video status helps everyone better understand the status.
Prepare the buckwheat rice in advance: After the buckwheat is cleaned, put in a quantity of water that is less than a point of knuckle and open the medium fire.
Boil until buckwheat blossoms, and almost all the water can be dried. Put it out and spread it in the refrigerator and let it cool.
Beginning to weigh, this toast uses Queen's Japanese Toast + T150 Whole Wheat Flour.
In addition to butter, salt and buckwheat rice, all materials have been put into the tank, and in the summer, refrigerated materials are needed to control the surface temperature.
Face-to-face, slow mixing and fast turn, there will be some sticky cylinder bottoms, no need to worry about the rear ribs will gradually get up.
70% of the gluten can be pulled out of the thick film to add softened butter and salt. Stir slowly and evenly absorb the butter and continue to whipped quickly.
Hit 90%, add buckwheat rice and mix slowly (buckwheat rice must be dry without much water).
Out of the cylinder, can pull out a uniform and firm film, gluten is about 9-9.5%, this paragraph should not be too complete.
Folding the light-receiving dough, the surface temperature is 25-26 ° C, at this time, some sticky hands do not matter much after a hair will be much better. Carry out one hair, temperature: 24-26 ° C, humidity: 70% Time: 50 minutes in the state of the main.
Once completed, the volume expands approximately 2 times.
Make a double-peak toast: divide the dough into 255-260 grams each, and a 450g toast mold with a modulus of about 510-520 grams. (Excess can be used as an old noodle or put into a small mold to bake out) Relax in an environment of temperature: 24 ° c - 26 ° C humidity: 70% for about 20 minutes.
Open the large air bubbles and roll them up.
Relax for about 20 minutes in an environment of temperature: 24 ° c - 26 ° C humidity: 70%.
Open the large air bubbles again, roll up 2.5-3 turns, and the width does not exceed the toast mold.
Roll the dough into a dough that is oriented and flat into the mold. Carry out two rounds, temperature: 33 ° c - 36 ° c Humidity: 70% Time: 60-70 minutes or so.
As shown in the figure, the height of the toast mold is 8-9.
Status: The surface is dry and not wet, no obvious bubbles, gently press the dough and slowly rebound.
On the left is a full-grained whole-grain buckwheat, and on the right is an example of a dry-grained buckwheat rice.
Into the lower layer of the preheated oven, use the fire to 170 °c under fire 170 ° C, if you can not adjust the upper and lower fire with 190 ° c for 40 minutes, the surface should be covered with tin foil in time (if the baked bread is taken out in advance) ).
The hot mold is discharged from the mold, and placed on the drying net to cool off, and the fashion bag is kept dry.
Square stamped toast: Three can cover 450g toast box into the modulus control of 450-470 grams, fermentation 7-8 percent. Chiyoda is covered with 12cm square 1 kg into the mold about 400 grams, rectangular 1.5 kg into the mold about 600 grams, fermentation 7-8 percent.
Covered with baked state, it is very appetizing like a brick.
Four rounded corners are not preferred.
A good partner for sandwiches, the more you eat, the more you chew.
1. Whole wheat gluten is slower. Please reserve liquid according to personal operation to adjust the water. If you use the bread machine, you can reduce some water. 2. The dry humidity of buckwheat rice is very important. The too wet buckwheat rice will make the dough especially wet and difficult to handle. 3. The main dough without buckwheat rice is a simple 50% whole wheat toast. I can add more milk when I make it. Please adjust it according to your own operability. 4. No fresh yeast can be used instead of dry yeast, the ratio is 3:1. 5. Baking temperature and time are reference values, please adjust according to your own oven temper. 6. Buckwheat is the three-color buckwheat of Now Foods, which is better in nutrition and color than white buckwheat. 7. Polish species like low-temperature long-term fermentation to bring out flavor, the longest I will use in two days. 8. Buckwheat rice can be cooked for more at a time. After cooling, the refrigerator can be refrigerated for 3-4 days. 9. Welcome to add WeChat: wangxiaolu0908 into the Queen's flour baking family, more activities and courses.