A few days ago, I had a lot of old noodles in my bread. I thought of ways to deal with a lot of people asking what is old, what is the yeast, what is the middle, the Polish, and so on. In fact, they all belong to pre-fermentation, and they can all be called fermented seeds, that is, fermenting a part and fermenting again. Different yeasts have different flavors due to different recipe operations. Shuaicai is shallow and can't tell the specific difference between each kind of yeast in practice. However, according to the cat painting tiger will always be, the taste can not fool people. Today, this bread is to add a lot of old faces, if you do not altogether simply did not. Can you do it? Of course it is possible
Knead to the expansion stage (dough temperature 26 degrees), no need to stretch, and finally add walnuts 2
Fermenting at 28 degrees for 90 minutes and turning over at 60 minutes
Divided into 100g one, (at home can be divided according to their own needs) slack for 30 minutes in the middle
The loose dough is flat, wrapped in cream cheese, and then placed on 3-5 wine stains dried figs
The bag is closed at the bottom, and the second fermentation is carried out at 28 degrees for about 50 minutes.
After the second hair is finished, sieve the flour (any high powder and low powder can be used) and cut the cross knife with scissors.
Into the oven, fire at 210 degrees, fire at 190 degrees, steam into the oven for 25 minutes (no steam at home can be omitted, no need to spray water. Actual experience tells you: the effect is almost zero. No unnecessary movement, but damage the oven)