Stir well and ferment at room temperature for 12 hours until fully expanded
Mix the raw materials other than arugula, autolyse (soak, see here) 20 minutes to 60 minutes, until the full stage, there must be a very strong film, but not very thin, to leave room for appropriate. 2. Cover the arugula on the dough, cut it evenly with a knife, and then hand it into a dough.
Put in the container, send it at room temperature (about 24C) for 2 hours, fold the exhaust, re-round it and put it back easily, and refrigerate for about 12 hours. The dough was twice as large as when it was taken out. Divide into 3 parts, round, relax and warm for 1 hour, open, relax for 15 minutes, open again, roll up
Put it into the mold, cover the plastic wrap, ferment until the finger presses hardly bounces back (slightly bounces back, if it collapses or the surface is cracked, it is over the head), the amount of dough in the 450 g toast mold is probably 7 points
Full, 5.5 hours around 25C
Cover and bake in an oven warmed up to 375F (190C) for about 45 minutes, cool down to 350F (175C) and bake for another 25 minutes. Be sure to bake dry and bake, otherwise it will shrink after demoulding
I made half of the dough on the basis of the above formula, and made a mountain shape with a free toast. The free toast mold capacity is half of the 450 gram toast mold, and the baking time is 375F (190C) for about 45 minutes.
Although there are 30% rye, fresh cream, milk, and sugar all have a moisturizing effect, and the finished product is very delicate and soft. Arugula has a strong flavor and will not disappear in the bread. If you are not used to this taste, you can of course change it to spinach.