Medium cranberry bread (no gloves needed for drawing)

Overview

Bread made with the refrigerated medium-cropping method has a particularly soft texture and good taste, and the operating time is very flexible. You can knead the medium-sized bread the night before, put it in the refrigerator to refrigerate for one night, and make it the next morning, or make the dough in the morning and refrigerate it, and then make it when you get back from get off work in the evening. This method lowers the fermentation temperature and prolongs the fermentation time. The fermentation effect of the yeast is more complete, the texture of the bread is more delicate and soft, and it also has a fermented aroma. Anyway, both my older and younger friends love this kind of food, and they all say it tastes better than the direct fermentation method. . . The golden ratio of medium dough to main dough is 7:3. What I made was the size of an eight-inch square mold. You can also adjust the dosage proportionally according to your own needs. This bread does not have butter added, so it proves that you can achieve a stringy effect without adding butter.

Tags

• baking
• children
• breakfast
• dried cranberries
• high gluten flour
• sugar
• yeast powder
• milk
• salt
• water

Ingredients

Steps

1. 1 The yeast powder in the main ingredient is dissolved with milk and formed into a dough with the high-gluten flour. The milk can be at room temperature or slightly warm, just try to keep it below body temperature. There is no need to over mix the dough, just form a ball.

   

2. 2 Put the dough into a plastic bag, flatten it and tie it, leaving room for expansion, and put it in the refrigerator to ferment overnight. The reason why the dough is flattened and refrigerated is to ensure that the temperature of the outer layer of the dough and the inner core of the dough are consistent, so that the dough can ferment evenly.

   

3. 3 Chop dried cranberries and set aside

   

4. 4 Take out the fermented Chinese dough, break it into small pieces, add the other ingredients in the auxiliary ingredients, and knead it into a smooth dough. Add dried cranberries, knead well and ferment until doubled in size.

   

5. 5 Take out the fermented dough, knead it evenly and deflate it. After 20 minutes of dough, divide it into pieces of equal size and roll them into long strips.

   

6. 6 Arrange in square mold. Leave adequate room for expansion in the middle of each one.

   

7. 7 Secondary fermentation is carried out at room temperature. I put it in the oven without using the fermentation function, just closed the oven door and fermented it at room temperature. The indoor temperature is around ten degrees.

   

8. 8 Let it rise until it has doubled in size and the dough is packed in between.

   

9. 9 You can use a sharp knife to simply score a few lines on the surface. The angle is arbitrary, there is no need to pay attention to the angle and texture direction like making a stick. It’s okay not to scratch it.

   

10. 10 Place in the middle and lower racks of the oven, heat up and down to 140 degrees, and bake for about 20 minutes. It should be adjusted as appropriate according to the actual oven temperature.