Cranberry Soft European Bread
Overview
This is an oil-free and sugar-free soft European bread. It is made with liquid starter. It has a crispy outside and a soft inside. Dried cranberries are used to enhance the taste. It takes a long time to make
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Ingredients
Steps
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Liquid starter: 100g flour, 100g water, 1g yeast. Make the liquid starter first, stir all the ingredients for the starter together, cover with plastic wrap and put it in the refrigerator to ferment overnight;
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The next day, I took out the liquid starter and it has fermented to this state
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Prepare all the ingredients for the main dough; the main dough requires 210g of flour
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Put all the ingredients for the main dough into the bread machine bucket and run a dough mixing program for 15 minutes
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Sprinkle dry flour on the chopping board, take out the mixed dough, add dried cranberries, and knead evenly
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Shape the evenly kneaded dough into a round shape, place it on the chopping board, cover it with plastic wrap and ferment for the first time for 60 minutes
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After fermentation for one hour, press the dough slightly, fold the left and right 1/3 inwards, and fold the top and bottom 1/3 inwards; cover the dough with plastic wrap and continue to ferment for 50 minutes; repeat this 2 times
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The final fermented dough
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Press the dough slightly, make it round, pinch the edge tightly, and put it into the rattan basket with the edge facing up; sprinkle dry flour in the rattan basket in advance, I sprinkled medium flour
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In about an hour, the dough has fermented until full
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Invert the dough into a baking pan lined with baking cloth, and score the surface of the dough with a cross knife
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Use steam baking mode, temperature 210 degrees, time 25 minutes, middle rack of oven
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When the time comes, take out the baking sheet and place the bread on the grill to cool
