Rye bread

Rye bread

Overview

I have never quite understood the meaning of cutting bags. Just love how the scratches look layered after baking. I can't always grasp the depth of the cutting. Every time I cut, I am always careful, lest it be too deep or too shallow. It's always hard to get the right degree. It wasn't until three loaves of rye bread puffed up in the oven that I suddenly understood the meaning of cutting the bread. ——Watching them expand under the heat, the skin becomes tighter and tighter, as if a balloon with enough gas is still expanding and expanding. . . People are always worried that they will explode into pieces with a bang in an instant, and they really want to help them vent their anger. . . . At that moment, I suddenly understood that the cut was not only a beautiful layer, but also meant release. The detailed instructions on bread make it very clear that after the final proofing, part of the carbonic acid gas will accumulate inside the dough. At this time, through scratches, the gas inside the bread can be emitted into the air, causing the entire dough to expand evenly, so that it can be heated evenly during baking, and finally bake a beautiful and appetizing bread. At that moment, the dough must have swelled very painfully. . . .

Tags

Ingredients

Steps

  1. Materials

    Rye bread step 1

  2. Dissolve maltose with water

    Rye bread step 2

  3. Pour into bread pan with all ingredients

    Rye bread step 3

  4. Dough mixing process, stir for 30 minutes

    Rye bread step 4

  5. Can pull out the film

    Rye bread step 5

  6. Place in a bowl, 28-30 degrees, ferment for about 60 minutes

    Rye bread step 6

  7. The dough has grown

    Rye bread step 7

  8. Divide into 3 equal parts, roll into balls, and rest for 15 minutes

    Rye bread step 8

  9. Press flat

    Rye bread step 9

  10. 30% off

    Rye bread step 10

  11. Rotate 180 degrees and fold in three

    Rye bread step 11

  12. Fold it in half and pinch the interface tightly

    Rye bread step 12

  13. Roll into date core shape

    Rye bread step 13

  14. Place on baking cloth, 32 degrees, ferment for about 50 minutes

    Rye bread step 14

  15. Make a slit lengthwise in the middle of the dough

    Rye bread step 15

  16. Put it in a preheated baking pan, spray water on the surface, put it in the oven, middle layer, heat up and down to 200 degrees, bake for about 15 minutes

    Rye bread step 16

  17. Golden on the surface, out of the oven

    Rye bread step 17