Whole wheat bread

Overview

This country bread contains 40% oat flour. It is colorless, oil-free, and sugar-free and is very popular among people. However, it is not easy to bake this low-calorie and chewy bread. First of all, there is no fruit wood stone cellar with high temperature and good insulation. In order to build stone To dream of a cellar, I used a high-temperature casserole or enamel cast iron pot that I always have at home with an inner diameter of 20 cm and a height of about 10 cm. These two pots have strong heat storage properties and are well-sealed. They are suitable for long-term high-temperature baking. The baked European buns are also really delicious. Fang Zi followed the methods of two gourmet experts, Manda and Yan Yan, and slightly changed the process, leaving the mark of making this European bun for the first time...

Tags

• baking
• clear water
• high gluten flour
• polish starter
• whole wheat flour
• yeast
• hand powder
• salt

Ingredients

Steps

1. 1 Make the Polish starter first; mix 250g of high-gluten flour, 250g of water and 0.2g of yeast in the Polish starter and mix well (Manda said that if the yeast cannot be measured accurately, use your thumb, index finger and middle finger to pinch a small amount and put it in). Cover with plastic wrap and ferment until 4 times in size;

   

2. 2 The surface of the fermented Polish starter is full of bubbles (Manda said she fermented it indoors at 20 degrees for 12 hours. If the room temperature is higher than 25 degrees for almost 3 or 4 hours, it will be enough, and if there is a bubble emerging every 15 seconds with a light sour taste, it can be used);

   

3. 3 Pour 150g of water into the fermented starter, stir it briefly and then pour it into the chef's jar;

   

4. 4 Add 50g high-gluten flour, 200g whole wheat flour, 1.5g yeast and 8g salt (do not collide the yeast and salt to prevent the yeast from inactivating);

   

5. 5 Start the mixer at low speed and mix for 5 to 8 minutes until evenly mixed (the mixed dough will look like a ball of mud at this time, but it doesn’t matter if you continue to work hard, the bread will come out);

   

6. 6 Dip some water on your hands and insert it into the bottom of the dough. Pull up part of the dough and fold it toward the middle. Just turn the container inward and fold it a few times;

   

7. 7 Cover with plastic wrap and ferment for the first time until it doubles in size. I fermented it at room temperature of 24 degrees for 2 hours (Manda said that the room temperature is 20 to 25 degrees, and the fermentation time is about 2 to 3 hours);

   

8. 8 After fermentation, sprinkle a thick layer of flour on the chopping board, use a spatula to carefully scoop out the dough and transfer it to the chopping board without destroying the original air bubbles (I use a round spatula to slide the dough out along the floured side of the cylinder 𤩹);

   

9. 9 Use a spatula to fold up, down, left and right into the center;

   

10. 10 After turning it over, bring your hands together to form a circle in the middle to create tension on the surface of the dough (forgive me for taking pictures with my other hand!);

    

11. 11 Sprinkle a thick layer of flour on the dough, cover it with plastic wrap and finally cover it with a napkin;

    

12. 12 The second proofing time is about half an hour to an hour, so that the dough does not ferment more than 2 times in size. You can also dip your finger in flour and poke it gently. If the dough slowly rebounds and leaves a faint pit, it means the fermentation is appropriate. If the dough rebounds quickly, it means that the fermentation is not enough. If it does not rebound, it means the fermentation is excessive;

    

13. 13 While the dough is rising, put the casserole or cast iron pan into the oven to preheat, and heat it up and down to 230 degrees for 30 minutes (Manda said 240 degrees for 30 minutes, but my oven temperature is the highest at 230 degrees);

    

14. 14 Take out the preheated casserole and put the fermented dough into the pot with the joint facing down (if you want ideal cracking, put the dough into the pot with the joint facing up. In short, be careful not to burn your hands in this step. I used a large spatula to scoop it up and throw it into the pot);

    

15. 15 Cover the pot and bake at 230 degrees Celsius for 35 minutes. Take it out, take off the lid and put it in the oven to bake for another 15 minutes until the surface is brown;

    

16. 16 Finished product pictures

    

17. 17 Finished product pictures

    

18. 18 With beautiful cuts

    

19. 19 One more