Red wine grape bread

Overview

A sugar-free, oil-free, dairy-free, and egg-free flatbread relies on the full fermentation of red wine, raisins and air. It took me a week from homemade fruit yeast to completion of baking, and I was moved by the mellow aroma of red wine emanating from the oven. My idea came from a piece of bread I accidentally ate when I went to Taiwan in early April. This bread won the championship in the 2010 World Bread Masters. I went to the Eslite Bookstore in Taiwan and bought a few books on bread making. When I got home, I found that one of them was related to the champion bread. I I was very excited, determined to try it, and was mentally prepared to fail. When the bread came out of the oven, I was moved. Not only did it not fail, it tasted quite good, with a bit of sourness in the mouth. The outer shell was hard and chewy, and the internal tissue was soft and elastic. I will continue to explore and improve. Wonderful food must be shared with everyone!

Tags

• baking
• high gluten flour
• homemade yeast
• pryme flour
• red wine
• ripe wheat germ
• walnut kernels
• wine-stuffed raisins
• yeast
• sea salt
• water

Ingredients

Steps

1. 1 This is a raisin yeast that has been fermented for 4 days. I will write a recipe separately for the specific method. Take 60 grams for later use and soak the raisins in red wine for a week;

   

2. 2 grams of cake flour, 143 grams of water and red wine;

   

3. 3 Add all the previous ingredients to the flour, stir evenly, and pour into a sealed container;

   

4. 4 Refrigerate overnight and ferment at low temperature for 12-18 hours;

   

5. 5 Take out the first part of the dough, return it to room temperature for half an hour, and mix it evenly with the second part of the dough (except for salt, walnuts, and raisins). The water temperature is about 20 degrees. When all the ingredients are mixed evenly, add salt and continue stirring until the dough can be stretched into a uniform film;

   

6. 6 Add dried fruits and mix evenly. It is best to control the temperature of the dough at about 25 degrees;

   

7. 7 Cover the mixed dough with plastic wrap and ferment at room temperature for 30 minutes;

   

8. 8 Then turn the dough over and ferment for another 30 minutes;

   

9. 9 Fermented state;

   

10. 10 Dust the chopping board with flour, take out the dough to remove air bubbles, and roll it into a round shape. You can also divide it into two parts and bake them on a baking sheet. However, the smaller the size of the dough, the less aroma it can retain;

    

11. 11 Use a razor blade to draw tic-tacs or crosses on it, sprinkle with flour, put it into an enamel pot (or cast iron pot), brush the pot with olive oil, cover it and let it ferment at room temperature for about 50 minutes;

    

12. 12 Preheat the oven to 165 degrees to 170 degrees, heat up and down for 10 minutes, spray water on the surface of the dough, and bake the lower layer for 60 minutes without a lid. Cover with tin foil when it is browned halfway through.

    

13. 13 After baking, take it out, put it in a plastic bag and seal it when it is still warm, and then cut it when you want to eat.

    

14. 14 Finished product pictures

    

15. 15 A beautiful basket!

    

16. 16 I baked another one the next day.