Taiwan's master Wu Baochun's fame is made into a wine-boiled loaf of bread. I heard the name grow in my heart. This match must be delicious~ I can't eat it? One of the original cottages from XD, the original Taiwanese chef from Google: http://cook.poco.cn/book/13739.html, originally used is the dry yeast yeast sponge. However, the rye natural yeast that I developed myself has reached the stage of mature flavor, so I followed the conversion method introduced in the Texas Farmers Blog (see here: http://blog.sina.com.cn/s/ Blog_5e15a7120100h5lj.html), changed to a formula using 40% natural yeast. The finished product made me touch QAQ too... Just when I thought that my European bag can only avoid the success of his mother by using the free party, I used the regular process and finally succeeded! The finished product is crispy and soft inside, the fruit is sweet, the aftertaste is mellow, and – there is! hole! hole! The original version of Master Wu Baochun is in the end. I don’t make it, but I made this cottage a good time! (I can't stop moving, so don't be afraid to make bread. Remember the sentence that BBA said: For home baking, bread is always popular~ It is hereby stated that it has a large water content. The commonly used stretch folding method of the European package, please refer to the Texas farmers' blog, the readers write very detailed: http://blog.sina.com.cn/s/blog_5e15a7120100i05w.htmlhttp://photo.blog.sina .com.cn/photo/5e15a712g9a4827e8cd49 This formula is suitable for an oval rattan basket with a length of 21.5 cm x 16 cm x 7 cm.
Preparation: On the day before baking - (1) chop the walnut kernels, raisins, dried longan and chopped in 35g red wine for at least 12 hours, during which time you can flip several times to ensure that the dried fruit can be served The solution is saturated. Drain the water in front of the clams, mix with the walnuts, and keep the red wine for later use. (2) If your natural yeast has just been fed and the vitality is good, take 140g directly; if your natural yeast needs to be activated, take 25g and mix it with 75g of whole wheat flour and water (water consumption) See Tip 1), ferment overnight at room temperature 22 ° C, to double the volume, the surface of the bubble.
Making the main dough: Mix the ingredients other than butter and dried fruit with the starter and let stand for 30 minutes to 1 hour until the gluten is formed. Then add the softened butter at room temperature, knead until the dough fully absorbs the oil, then add the dried fruit and knead. Stretch and fold once every 15 minutes (see the introduction for the method, personal tips 2), for 4 times, until the dough reaches the expansion stage, you can pull out the film with certain toughness, and the edge of the hole has small serrations.
Plastic surgery: After the last stretch and folding is completed, the olive form is formed. Sprinkle a mixture of buckwheat flour and corn flour in each corner of the rattan basket (see Tip 3 for dusting types), and then remove the excess powder. Then smooth the dough with the surface tension side down and place it in the rattan basket.
Final fermentation: cover a piece of damp cloth or cling film on the rattan basket, ferment it in a warm place to double the volume, and press the finger slightly to rebound, then you can enter the furnace (see Tip 4 for the degree of post-production). Preheat the oven, place a slate in the middle of the oven, and place a plate of hot water on the slate (see Steam Tip 5 for steam setting), and fire up and down at 200 °C.
Baking: Spread a layer of oil paper on the back of the baking tray or on the dough transfer board, and pour the fermented dough on the oil paper, then slide it onto the stone board and adjust the temperature to 180 ° C for 35 minutes. See Tip 6), until the surface is golden brown, the fragrance is floating, and the toothpick is inserted into the center and pulled out without adhesion.
1. About the amount of water: Because the moisture content of different places and the water absorption of different flours are quite different, my bread formula only gives a rough value. The specific dosage is based on the dough state. The yeast should be thick after adding water. The batter, the main dough can be agglomerated after adding water, but it is quite wet and sticky. 2. Stretching and folding, there are intuitive pictures in the Texas farmers' blog. What I personally want to add is the stretching step: if you just shoot the flat dough and then stack the quilt, the help for the ribs is not very big. Should try to shake the quilt on both sides as much as possible, then fold. Each stretch ensures that the gluten can stretch out to form a gluten network with good ductility. 3. The general hand powder is high-gluten flour, but as far as the consumption of my family and I are concerned, the high-powder adhered to the bread skin is not good for digestion, so I changed it to coarse corn flour and The mixture of buckwheat flour, as a hand powder, does not tend to gluten, nor is it easy to be kneaded into the dough. After roasting, there is a unique flavor of miscellaneous grains, which is counted in one fell swoop. For those who have the same problem with high-powder, try it. 4. Use a bag of natural yeast different from bread that uses dry yeast. The hair does not need to be too full, otherwise the vitality of natural yeast may not support the last, roast. The bread that comes out will be flat and rough. Pressing the dough with your finger and then seeing the part being slowly pressed back is the best post-development state. There is no certain temperature requirement. I sent it at room temperature 22 °C for 2 hours. If the room temperature is low, I can put the oven to heat the water or prolong the fermentation time. 5. In order to form a crispy skin, it is necessary to make steam in the baked bag. Usually, after the bread is put into the oven, hot water is poured into the bottom baking pan to quickly close the door. However, my oven has a capacity of only 32L, and the position is not easy to operate. Therefore, it is better to place hot water when preheating and steam in advance. Oven small partners can also try ~6. Ou Bao's baking temperature mostly needs high temperature of 200 ° C or more, my oven is basically adjusted to 180 ° C can have 200 ° C baking temperature, for the safety of the oven, I will No further increase in temperature. The smaller the oven, the higher the baking temperature, the different tempers in different ovens. The baking temperature here is only a reference. Please set the temperature time according to the respective oven.