From "Tartine Bread", it is very difficult. If you count the moisture of corn soaking liquid, the water content is 119%. It is muddy than the dough that reflects muddy before, and there are coarse grains that cut gluten and are less likely to form ribs. degree. If you haven't scared you yet, just look down. Any food that is cooked or soaked in hot water can be added to this basic rustic bag. The amount of water in the ingredient list is in the original side. This amount of water is directly related to the thickness of the corn slag used. The corn slag I use is thin and has a small amount of water. Therefore, after it is added to the main dough, it is completely pulled by hand. The paste got up and added flour to adjust it. Therefore, when doing it, it is recommended to add less water first, and the consistency of the corn paste is the best. The addition of polenta makes the bread tissue particularly soft, with a hint of corn sweetness and a crispy shell. The golden corn oil also adds corn to the bread, plus the roasted pumpkin seeds and fresh rosemary. Together, I am holding this bowl of porridge is smelling and smelling, and the fragrance is dead.
Tartine Bread Basic Village Ou Baker Dough Making Method: https://www.xiachufang.com/recipe/100550193/
Baked ripe pumpkin seeds. Pan method: Heat the pumpkin seeds on low heat until the pumpkin seeds will smash in the ground, turn off the heat, and let cool for at least 20 minutes. Oven method: 400F/204C, bake for 10 minutes, turn over once in the middle, let cool for at least 20 minutes.
In the bowl, mix the corn grits and boiled water, mix well, let cool for at least 30 minutes, add pumpkin seeds, oil, rosemary and mix well.
At step 7 of the Tartine Bread Basic Country Oven Dough Making Process, that is, during the first round of the process, after the second fold, add the mixed corn mixture, hand rub and into the dough. Then continue with one. Complete the bread according to the steps of the basic country bag.