Because it is difficult to separate the endosperm in the rye grain from the wheat bran during processing, the rye flour contains a lot of nutrients, the calcium content is 4 times that of ordinary wheat, the iron is 12 times, and the magnesium is 15 times. In addition, it is rich in selenium and iodine. Therefore, rye is called calcium supplement, blood and wheat, and rye is rich in crude fiber and easy to digest. It can increase bowel movements and prevent bowel disease. Good role...
Mix all the materials of the Polish yeast head, mix well with a spatula, cover with plastic wrap and ferment at room temperature, and swell until the surface is covered with bubbles.
In addition to butter and salt, other materials are poured into the chef's mixing drum, then put into the Polish starter, stir in a stall, and continue to smash in the second gear.
Add salt and butter to the expansion, continue to the second file, and when you reach the full stage, you can pull out a slightly thicker film. The edge of the hole of the film is smooth (the power of the individual chef is different, please use your own 揉Surface program)
Cover with plastic wrap and ferment in a warm environment of 28 degrees. If the indoor temperature is low, put an electric hot water bottle next to the basin, or put a bottle of hot water, then cover the quilt.
Fermented to twice as large, use your fingers to dry the flour and poke the hole without retracting
Take out the dough and tap the exhaust
After weighing, it is divided into 6 equal parts, and the plastic wrap is rolled for 15 minutes.
Take a smooth surface of the dough and open it into an oval shape. The bubbles on the side are shot off.
Roll up from top to bottom, slap all the rolls in turn, and cover the roll with plastic wrap to prevent air drying and relax for 10 minutes.
Take a roll in order, smoothing the tongue on the upper side
Roll over from top to bottom, and then roll up all the rolls in turn
Three sets are placed in the toast box, the toast box is placed on the baking net, the lower layer is placed in the baking tray, and the hot water is placed in the baking tray. The secondary fermentation temperature is 38 degrees, not more than 40 degrees, the humidity is 75%, the oven does not have Fermentation function, the water is cool and the hot water is changed once.
Fermented to eight points to take out, tapping with your finger will slowly rebound, preheat the oven for up to 180 degrees up and down for 10 minutes
Send it to the lower layer of the oven, bake it up and down at 180 degrees for 40 minutes, and cover the surface with tin foil in time to avoid too dark color.
After the furnace is released, shake the mold, and pour it sideways on the grilling net to cool it. When it is warm, put it in the bag and seal it at room temperature.
Want to make soft and delicious toast must be pulled out of the film, the brand's flour water absorption rate is different, please reserve liquid, each person's oven temperature is different, the temperature is for reference only, the fermentation of the Polish starter does not look at the time, depending on the status , fermented to the surface covered with bubbles, the temperature is high, and the slower is the opposite.......