French small meal bag

Overview

Set No. 4: French Small Dinner Bread It is actually three types of bread using leftover French bread starter. Although it is the last thing left, it is the first bread to be baked. After fermentation for 1-3 hours, a small portion is allocated to French rye bread and country bread. After another night of refrigerated fermentation, a small portion is allocated to the walnut raisin bread. In the end, about 4/5 was left, which turned into this small French meal bag. At the beginning, I only planned to make this yeast at half the amount. Because this is enough to make full portions of the three types of bread, not to mention only half portions of the three types of bread? However, I have been thinking about scheduling steps to intersperse them. When it came time to start, I forgot my initial thoughts and poured in the full amount without hesitation. Then I suddenly remembered, and with annoyance in my heart, I made some calculations: half the amount of yeast can only leave about one small loaf, while the full amount of yeast can only leave about three small loaves. Considering the fire used for baking, it is obviously more economical and reasonable to bake three loaves. Immediately relieved. While other doughs are still quietly swelling and fermenting, this first yeast has completed its mission and is waiting for the final glory. To brush eggs, or not to brush? If there wasn't that bowl of egg liquid waiting for use, maybe it could maintain its true character. However, it was the bowl of egg liquid that contributed to the determination to brush eggs. The effect is not particularly good, and the surface does not become particularly smooth due to the egg brushing. If it were left as it is, it would be more plain, right? However, its life has been fixed at this moment. . . .

Tags

• baking
• bread
• high gluten flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Mix all ingredients

   

3. 3 Stir evenly, place at 28-30 degrees, and ferment for 1-3 hours

   

4. 4 The dough has grown

   

5. 5 Round

   

6. 6 Wrap in plastic wrap and refrigerate overnight

   

7. 7 Take it out the next day and let it warm for 1 hour

   

8. 8 Divide into thirds

   

9. 9 Round,

   

10. 10 Place in baking pan, 35 degrees, and ferment for 1 hour

    

11. 11 When the dough grows, brush the surface with egg wash

    

12. 12 Put in the oven, middle layer, heat up and down to 200 degrees, bake for about 10 minutes

    

13. 13 Golden on the surface, out of the oven