German alkaline bread

Overview

How to cook German alkaline bread at home

Tags

• baking
• children
• afternoon tea
• children's day
• baking soda
• high gluten flour
• low gluten flour
• sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Stir all ingredients together.

   

2. 2 Stir until the surface of the dough is smooth and elastic.

   

3. 3 Immediately divide into 60g rounds and let rest for 20 minutes.

   

4. 4 Pat the dough flat.

   

5. 5 Roll into cylinder shape.

   

6. 6 Roll into a 25cm long strip, slightly thick in the middle.

   

7. 7 Cross around. (As shown in the picture)

   

8. 8 Roll into a round shape, place on a baking tray, and ferment for 40 minutes at a temperature of 30°C and a humidity of 75%.

   

9. 9 Place in the refrigerator for 20 minutes. (The purpose of freezing is to prevent the bread from deforming. The frozen dough can fully absorb the alkaline water.)

   

10. 10 Soak in alkaline water for about 40 seconds.

    

11. 11 Remove and place on a baking sheet, and score the surface with a knife.

    

12. 12 Sprinkle with baking salt.

    

13. 13 Bake at an oven temperature of 220°C for about 12 minutes. (Spray water on the surface of the bread after taking it out of the oven. Spray water to make the bread more shiny)