In order to "get thin" can only develop this oil-free and sugar-free whole wheat bread, which is the result of numerous failures to achieve T ^ T. Since this bread is completely free of oil and sugar, the taste will be bitter, and the taste of the whole wheat can be tasted (●°u°●). This party can make a 450g toast.
Make a Polish head one day in advance: Mix all the ingredients in the Polish starter A and mix them evenly with chopsticks. (The initial stage of mixing will feel less powder and less water. This is because we use whole wheat flour, which absorbs water faster than ordinary high-gluten. The flour is poor, so don't add water easily, which will make the dough too thin).
At room temperature, wake up for 1-2 hours. When the dough wakes up to 2.5 times and the surface has large bubbles, it can be placed in the freezer.
Refrigerate for 12-20 hours.
Make the absorbent dough 20 minutes in advance the next day: mix the raw material B in the main dough into the formed dough, and cover the plastic wrap. This step is mainly to make the whole wheat flour with poor water absorption fully combined with water and absorb water. Share).
Prepare the yeast soaking solution 10 minutes in advance: mix all the raw materials C in the main dough, stir evenly with a small spoon, and let stand.
Start making bread dough: Cut the water-absorbing surface into small pieces with a scraper, spread it in the bread bucket, sprinkle with the raw material D (salt), and open the bread machine (my bread machine is turned into a premium bread 1000g file by default) 5 minutes, and into a dough, turn off the bread function, take out the dough.
Put the Polish head A and the yeast soaking liquid C into the bread bucket. The fresh dough and the dough should be smashed into small pieces and thrown into the bread bucket to open the default bread function for 5 minutes. PS: At 5min, because the whole wheat flour absorbs water too slowly, you can turn off the robot and the dough after 5min. Never add water or powder. You can also turn off the bread machine cover film for 5-8min, then turn it on again and use the machine and dough. I just did this.
After standing for 5-8min, remove the plastic wrap, open the default file, and cover the face for 15min. Check the hand film. (Because the whole wheat flour is used, the stiffness is of course not strong, so when checking the hand mold It is generally an expansion phase, and it is not necessary to reach the full stage).
Paste the powder on the noodles, remove the dough from the bread bucket, and gently roll it on the powder. (Because the dough is completely unoiled, there will still be a little sticky hand. Dip, if you feel that the dough is a little sticky in the next step, you can also sprinkle the powder, but after the powder is too, shake the floating powder, do not put too much powder into the dough), remove the excess powder and see the dough. Pack; equal amount of packets into 3 points, roughly rounded, cover the plastic wrap for 10-15min, for intermediate fermentation.
Three doughs were made into a torpedo bag, and the cover film was allowed to stand for 3 minutes.
Gently stretch the dough in the longitudinal direction and evenly grow the strip. If it is difficult to stretch, it can be left to stand for a few minutes to relax the gluten. Never stretch the dough too much. The same length.
The three doughs were placed side by side, one pinched and turned into a twisted outfit, and the lower end was pinched.
Roll the scorpion loosely (without the roll too tightly), knead the bottom, put it into a 450g mold, cover the film (the film should also be powdered) for the final fermentation, if using the bread machine, directly roll up, 'lie Put it in the bread bucket; if you use an air fryer, use a 6-7 inch cake mold (mainly depending on the size of your fryer, I can only put 6 inches, but this piece of dough is for 6 inch mold It's a bit big, my top is baked T^T, it is recommended to use a larger cake mold), the mold is oiled and blotted, and the rolled dough is put into the mold.
Place the mold on the grill, place a bowl of 60-degree hot water on the lower layer, and close the oven door for final fermentation. You can also put the dough directly into the bread bucket, put it into the bread machine, and turn on the “yogurt” function. For the final fermentation; if an air fryer is used, hot water is poured into the pot, and the mold is placed in a frying tank and inserted into the pot for fermentation.
About 30-40min, it is necessary to observe whether the dough is fermented (I am doing it in summer, so the fermentation speed will be faster), it can be fermented to 8 minutes, or it can be powdered by fingers, light in an inconspicuous place. Click once, if the dough has a little retraction, but the amount of retraction is small, indicating that the final fermentation is complete.
Remove the mold and water bowl, preheat the oven to 200 degrees 10min; if using the bread machine, please take out the bread bucket, open the bread baking function, preheat for 6-8min; if using the air fryer, please take out the mold, pour off the water After that, preheat for 200 minutes at 200 degrees.
Remove the plastic wrap on the top, place the 450g mold cover on the grill, and send it to the oven to adjust the temperature to 180 degrees and bake for 40-45 minutes. If the bread is used for baking, the bread machine is not fired. So please gently paint the egg yolk on the surface before entering the oven, put the bread bucket into the bread machine with gloves (must wear gloves to prevent burns), cover until the baking function is over; if using air to fry Pot, do not brush the egg liquid or cover, adjust the temperature to 180 degrees, directly into the baking for 40-45min.
Immediately after the baking is completed, the bread is taken out of the mold and the bread bucket, and placed on a drying rack to cool.
Look at it, brush it, chew it (please ignore the part that I have pasted on it).
Precautions 1: 1. Do the teaching head, soaking liquid and yeast water in advance. 2. Since the whole wheat flour is slow in water absorption, it is not easy to add powder or water when it is noodles. It takes a little longer to spend more time. 3. Dough the dough into small pieces and mix with other ingredients to make it easier and faster to absorb the dough. 4. Use whole wheat flour, do not excessively pursue the film effect at the full stage, carefully and face the transition, gluten and broken. 5. The hand powder on the dough must be cleaned. Never put too much hand powder into the dough, which will change the moisture content of the bread. 6. The middle proof is very important, which can make the gluten looser and easier to operate later. 7. When shaping, if the dough is difficult to stretch, you can let the dough rest again. If it is stretched, it may break the gluten and affect the finished product. 8. If the temperature is high, always check the degree of final fermentation, do not over-ferment. 9. Preheating is also very important. The preheating temperature should be slightly higher than the baking temperature to offset the loss of the furnace temperature when the oven door is opened to ensure the temperature of the furnace. 10. Use a bread machine to bake the surface of the egg yolk; use an oven to bake to add a lid; use an air fryer without a lid or brush the egg. 11. The baked bread should be taken out immediately. As for the drying rack, it will be completely cool, about 2 hours. If it is anxious, the shortest time should not be less than 1 hour.