The shape of this wheat bread is actually a classic European bag Epi, the dough is completely oil-free and sugar-free, I put black olives, savory taste, the proportion of the finished crispy shell is very large, so the overall taste is very fragrant, the interior It's still a little moist, because the amount of water I make is bigger. This bread is very fast to make, it does not need to knead the dough to the film, it is very simple to operate. When splitting and shaping, deliberately did not remove the big bubbles to make the inside of the tissue more holes, the first fermentation time is not too long, if let The dough is too big and the back is easy to collapse. Don't worry about the dough being wet. If it's wet, there is hand powder. The dough is too dry. Although it is easy to shape, the final effect will be dry, not crisp and soft.
Seedless black olives
Dissolve the dry yeast in water in a pot, add the flour, stir it slightly with a spatula until the dry powder is still added, and continue to stir evenly.
Finally add the salt, stir evenly, after the dough is formed, rub it by hand for a while, the process of sputum can be put on the table, easier to operate
Picking up the dough can be a good deal. You don't need to pull out the film. The hand is about two or three minutes. The dough may be slightly sticky, but it doesn't matter. Just throw the dough back into the basin. Put the wet cloth into a warm and humid place and ferment for about half an hour and forty minutes.
When the fermentation is 1.5 times larger, the next step can be carried out. At this time, the surface of the dough should be smooth.
Spread the flour on the table (extra-component) anti-adhesion, then use the scraper to help pour the dough out, the movement should be gentle, pay attention to protect the bubbles generated by the fermentation
Use a scraper to divide the dough into three equal parts
Pull a piece of dough into an oval
The left and right ends are like the middle fold
Roll up the dough from top to bottom, pinch tightly, and grow long
Place the long stick on the baking paper with the flour on the surface, make three pieces in order, and put the wet cloth on the surface in a warm and humid environment for the second fermentation and fermentation for 30 minutes.
The fermented stick is as shown in the figure, which is about 1.5-2 times larger. At this point, you can preheat the oven to 230 ° C. You need to use a baking tray on the bottom of the oven to simulate the steam effect.
The surface of the bread embryo is sieved with flour, which is uniform.
Then take the scissors and put some powder on the scissors to prevent it from sticking and cutting! When cutting the knife, the scissors should be at an angle of 45° to the stick (with the horizontal plane). Cut it deep but do not cut it. After cutting it, put the wheat ear to the side.
The angle of the second knife is the same as that of the first knife, but the pendulum is placed on the other side.
Approximately 6-7 knives
By making three wheat ears in turn, you can bake. To imitate the steam effect when baking, make the outer crispy soft effect: open the oven door, quickly pour a cup of boiling water into the bottom baking tray in the preheated oven, close the oven door, and hear it when pouring water. I screamed. Open the oven door again, pour a cup of hot water, then close the oven door
Put the shaped bread embryo in the oven for 230 minutes and bake for about 20 minutes. When the middle is baked for about ten minutes, take out the watered chassis and continue to bake until the color is golden.
Cut open to see the inside of the tissue, the shell is crispy, the inside is slightly wet, chewy