Gray baguette
Overview
The jet-black squid bread I was looking forward to turned out to be half white but not gray. I was disappointed and decided to use another bread to get rid of the mess of squid juice. After understanding the huge difference between ordinary squid ink and squid ink used for baking, I no longer look forward to the coal-black bread. I am just curious about what kind of ash the remaining 15 grams of squid ink can turn the dough into. Sure enough, although it was much darker than the previous dough, it was still just a light gray dough. I guess even replacing all the liquid with this squid ink wouldn't be able to replace the jet-black dough. Regardless of whether it is silver gray or grandma gray, the dough that has been started still needs to be completed to the end. Put away all the fancy stuff and just have a simple baguette. The gray dough is indeed not very pleasing to the eye. As you look at it, it slowly turns slightly golden. The moment it comes out of the oven, you can actually smell the faint smell of the sea. Cuttlefish? ! Simple salty bread, crispy on the outside and soft on the inside. . . .
Tags
Ingredients
Steps
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Dough: 30g low-gluten flour, 70g high-gluten flour, 2g salt, 1.5g dry yeast, 15g squid ink, 50g water, 7g butter. Decoration: appropriate amount of poppy seeds
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Pour all the dough ingredients into the bread machine and start the dough mixing process.
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Stir until the film can be pulled out.
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Roll into a ball and place in a bowl for basic fermentation.
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The dough will double in size.
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Deflate, roll into a ball, and rest for 15 minutes.
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Roll into oval shape,
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Roll up along the long side and pinch tightly to form a long strip.
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With the seam facing down, place it in a baking pan and let it ferment.
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The dough has doubled in size,
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Sprinkle poppy seeds on the surface and make two slits,
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Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 20 minutes.
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The surface is slightly yellow and comes out of the oven.
