French country bread

Overview

Tailor 3: French country bread The longest wait. It went through five fermentations in total. From the first fermentation of 1-3 hours; to the second fermentation of 15-20 hours; enter the main dough, ferment for 90 minutes, then ferment for 45 minutes after exhausting, and then enter the final fermentation of 70-90 minutes. The most patience-testing country bread. . . The use of rattan baskets for final fermentation seems to be a characteristic and symbol of country bread. The rattan basket gives the bread the impression of circles like steps. What to do without a rattan basket? Teacher Meng said that it can be placed directly on the baking sheet to ferment. The Japanese master said that you can find a thicker basket, lay a thick canvas, or shape the dough into a long stick shape. Regardless, they strongly recommend using a proofing basket as it's more authentic. What do you do if you don’t have a rattan basket? People who don't take the usual path always have some incredible ideas. I had already set my sights on the two empty or full earthenware jars. The size of the top of the sauerkraut jar should be just right, so let’s borrow it for now. While the sun is shining, wash it clean, dry it, and wait for the last rise of the dough. The lid with the mouth facing upward is like a large earthenware bowl, rough and simple, exuding a rustic flavor. Sprinkle flour on the side of the bowl, push the dough into it, and the whole plan is almost complete. A hundred secrets and a sparseness. Carefully pour the trembling dough onto the baking sheet, poke holes, spray with water, and place in the oven. . . However, I found that when the oven was set and the temperature was set, I forgot to turn it to the heating position. The dough that is already sprayed with water has to wait for the cold oven to brew its enthusiasm. Looking at the wet skin, I wondered if it would be too badly damaged. Not too miserable. Although there are no circles of steps, the rough texture caused by the scattered flour on the surface is enough to give people a sense of satisfaction. . . .

Tags

• baking
• foreign cuisine
• bread
• dry yeast 1
• fermented species 1
• fermented species 2
• high gluten flour
• high-gluten flour 1
• high-gluten flour 2
• maltose
• rye flour
• salt 1
• salt 2
• vitamin c solution
• water 1
• water 2
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Fermentation 1: 100g high-gluten flour, 2g salt, 1g dry yeast, 68ml water

   

2. 2 Mix the yeast ingredients

   

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

   

4. 4 The dough has grown

   

5. 5 Take 7.5 grams

   

6. 6 Fermented seeds 2: 125 grams of high-gluten flour, 2.5 grams of salt, 17.5 grams of fermented seeds, 82 ml of water

   

7. 7 Mix the yeast with other ingredients

   

8. 8 Knead evenly. Place at 22-25 degrees and ferment for 15-20 hours

   

9. 9 The dough has grown

   

10. 10 Main dough: 106 grams of high-gluten flour, 19 grams of rye flour, all 2 fermented seeds, 2.5 grams of salt, 0.7 grams of dry yeast, 0.5 grams of maltose, 85 ml of water, 1/10 cup of vitamin C solution

    

11. 11 Dissolve the maltose with water

    

12. 12 Then pour the vitamin C solution and mix evenly

    

13. 13 Cut the yeast into small pieces, pour it into the bread bucket together with the flour, and then pour in the previous mixed solution

    

14. 14 Mix the dough for 13 minutes

    

15. 15 into a film that can pull out holes

    

16. 16 Place in a large bowl at 28-30 degrees and ferment for about 90 minutes until the dough grows

    

17. 17 Pour it on the counter and press it flat

    

18. 18 30% off up and down

    

19. 19 Then fold it left and right

    

20. 20 Return to the large bowl, 28-30 degrees, and ferment again for 45 minutes

    

21. 21 The dough has grown

    

22. 22 Roll into a ball and relax for 20 minutes

    

23. 23 Sprinkle flour on the inner wall of the lid of the earthenware jar

    

24. 24 Round the dough again, punch it down, put it into the lid, 32 degrees, and ferment for 70-90 minutes

    

25. 25 The dough has grown

    

26. 26 Carefully pour onto the baking cloth

    

27. 27 Poke holes on the surface with chopsticks,

    

28. 28 Carefully transfer to the preheated baking pan, spray water on the surface, put it in the oven, middle layer, heat up and down to 220 degrees, bake for about 25 minutes

    

29. 29 Color the surface and come out of the oven.