Country Bread
Overview
I turned over and over the several breads I wanted to make, and added up the time again and again. Finally decided on Teacher Meng’s country bread. It’s just that the amount is too big, so just cut it in half, and you’ll have to eat it for a few days. Everything went smoothly. Although the cutting was ugly, it went into the oven smoothly. It's still early for the bread to be baked, so go do something else. Something went wrong carelessly, causing a socket to short-circuit and trip. The bread that is rising in the oven requires people to rush out and turn off the switch. The oven continued to work, but the consequences of the short circuit made people no longer have the patience to treat the thick, fragrant skin. The color looked almost the same, so I quickly took it out of the oven. . .
Tags
Ingredients
Steps
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Medium-sized dough: 150g high-gluten flour, 85g water, 5g fine sugar, 1/4 tsp salt, 2g dry yeast, 1/4 tsp lemon juice
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Pour all ingredients into a large bowl
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Knead into a ball
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Basic ferment for about 3 hours until the dough grows
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Main dough: 50 grams of high-gluten flour, 5 grams of fine sugar, 30 grams of water, 8 grams of butter
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Mix medium-sized dough and main dough ingredients except butter
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Stir until slightly smooth and add butter
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Continue stirring until the film is stretched
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Put it into a large bowl and ferment for about 50 minutes for the second time. The dough will grow again
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Round
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Evenly coat with a layer of high-gluten flour
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Place on a baking sheet and ferment for about 40 minutes
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The dough has grown
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Use a razor blade to make cross cuts on the surface and continue fermenting for about 20 minutes
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 30 minutes
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Golden on the surface, out of the oven
