It takes a long time to ferment, but it doesn't take a lot of effort to make a simple whole wheat bread.
I pour the prunes into the rum for at least an hour, I dunk for one night.
If you use fresh yeast like me, first weigh the flour, use the flour to spread the yeast, then add the salt and water, add the remaining ingredients and stir for about 2-3 minutes until the dough is formed (if dry yeast, To put the salt last!)
On the panel, the main method is to drop, hit, pull, and let the dough be wrapped in the air as much as possible (be careful not to sprinkle the flour on the panel) until the dough becomes elastic and firm, no longer sticking to the dough. On the panel, I took about 7-8 minutes for this step.
Sprinkle a little flour on the panel, stretch the dough and knead the dough into a ball, put it in a bowl, cover it and let it sit for 1 hour. I usually like to put the dough in the oven or in the microwave.
After an hour, remove the dough, sprinkle some flour on the panel, re-make the dough into a ball, and put it back in the bowl for 1 hour.
Take out the dough, divide the dough into two, and grow the strips separately. Sprinkle some flour on the cloth, use a knife to slant 4-5 knives, cover the cloth and continue to ferment for about an hour until the dough becomes roughly doubled. Big
At the same time, preheat the oven to 250 degrees and preheat the oven one hour in advance!
The dough is placed in the oven. The baked pizza I used to feed the bread directly into the oven with long handle wood is designed to minimize the bubbles formed by the fermentation. The bread is placed in the oven and the temperature is adjusted to 220 degrees! Bake for 25-30 minutes, take out the cooling and finish!
1) It is best to use fresh yeast 2) All materials are best weighed with scales, the more accurate the bread has higher success rate 3) The bread with hand rub is really better