[Naturally fermented garlic soft bread]: Healthy and delicious, you can never get tired of eating it

Overview

(The dosage is for reference only, please read Tips before making. The amount in the formula can make 15 small breads of 30~35g. A is the material of garlic herb butter, and B is the bread material) Natural yeast has many benefits, but due to its particularity, it is usually widely used in low-sugar and low-oil breads such as European bread, country bread, French baguettes, etc. In fact, it is completely possible to use natural yeast to make ordinary soft bread. Today's garlic French soft bread is a soft bread made with natural yeast. Garlic French soft bread is a bread that I have always loved. In the past, every time I passed a bakery, I couldn't help but buy it and eat it. Crispy on the outside, soft on the inside, and rich in garlic butter aroma, it will make me want to eat even when my appetite is not good. This time, natural yeast is used to make this bread, which is still delicious and twice as healthy! After a Spring Festival holiday, do you all feel that you have no appetite anymore? Then let’s bake a plate of salty and fluffy garlic-flavored tuna! I believe it can also awaken your taste buds and rekindle your appetite~

Tags

• baking
• bread
• dry mixed herbs (a)
• fine sugar (b)
• garlic (a)
• high-gluten flour (b)
• lemon juice (a)
• milk (b)
• natural yeast (b)
• salt (a)
• salt (b)
• unsalted butter (a)
• unsalted butter (b)
• whole egg liquid (b)

Ingredients

Steps

1. 1 Start by making the garlic herb butter. Prepare the mixed herbs, peel the garlic and crush it into minced garlic;

   

2. 2 Add diced butter;

   

3. 3 Add lemon juice;

   

4. 4 Knead into a ball and the garlic herb butter is ready. Wrap in tin foil or plastic wrap and refrigerate until ready to use.

   

5. 5 Mix natural yeast and other ingredients in B except butter;

   

6. 6 After kneading into a ball, cover with plastic wrap and let stand for 15 minutes;

   

7. 7 Add the diced butter and continue kneading until it expands and a thin film can be pulled out;

   

8. 8 Put the dough into a container, cover it with plastic wrap, and place it in a warm place for initial fermentation;

   

9. 9 After about 4 hours, the dough will ferment to twice the original volume. Dip your fingers in dry flour and poke holes without shrinking or collapsing. The basic fermentation is complete;

   

10. 10 Take out the dough and deflate it;

    

11. 11 Divide into 15 small doughs of even size, each weighing about 30~35g. After rolling into a ball, cover with plastic wrap and let rest for 15 minutes;

    

12. 12 Take a small, relaxed dough and roll it into an oval shape;

    

13. 13 Flatten one bottom edge, roll up the dough, and pinch to seal;

    

14. 14 Shape the dough into a spindle shape and place on a baking sheet lined with baking paper;

    

15. 15 Place the baking sheet in a warm and moist place for secondary fermentation. After about 1 and a half minutes, the dough will rise to 1.5 to 2 times its original volume, and the second rise is over;

    

16. 16 When the second batch is about to end, start preheating the oven to 190 degrees. Spray some water on the surface of the dough;

    

17. 17 Wait until the water dries slightly, then use a razor blade to cut a slit in the middle of the bread;

    

18. 18 Put an appropriate amount of garlic herb butter;

    

19. 19 Put it into the oven, middle layer, heat up and down, 180 degrees, bake for 15 to 18 minutes, until the surface is golden brown and the volume expands;

    

20. 20 Take it out of the oven immediately after baking, transfer the bread to a drying rack, let it cool completely, and store it in an airtight container at room temperature.