Formulated from the blog - Carol Husong The use of the water folding method can save the beating action, and all the materials can be mixed directly to ferment. However, the liquid in the formula will be more than the general bread formula, and the dough will be stretched and stretched at regular intervals during the fermentation process to help the protein in the flour absorb moisture during the rest and extension process to form gluten automatically. The way should be helpful for many people who can't beat. Quinoa, also known as Indian wheat, Kuitun, gray rice or small millet, is a unique cereal plant in the highlands of South America. The red dragonfly is brightly colored and is also a staple food for Taiwanese aborigines to cultivate for hundreds of years. The red dragonfly itself has some slight bitter taste, usually added to the white rice to cook. Adding red glutinous rice to the bread dough, the finished product is more natural and simple, and the taste is special. The bread is golden on the surface, it is very crispy to eat, the inside is soft, with a light salty taste, the more chewy the more fragrant. Do not add red glutinous rice directly omitted, the amount is as follows: high-gluten flour 270g whole wheat flour 30g fine sugar 15g salt 3/4 teaspoon (about 3g) r /> olive oil 15g instant yeast 1/2 teaspoon water 220g** If using a bread machine, the water should be reduced by 15-20g servings: 6
Pour the red clams into the fine mesh screen and wash them thoroughly. Drain the water. Pour 60g into water, cook for 30 minutes until cooked (soft pot or electronic pan), cool spare * cooked red buckwheat about 140g, below The recipe can be stored for 3-4 days with 2 remaining refrigerators.
Put all the ingredients in the workbench and add all the water.
Knead directly by hand for 3-4 minutes to form a uniform dough, cover with a dry cloth or put in a sealed box for 30 minutes.
When the time is up, put some water on your hands and use your hands to directly press the surrounding dough in the middle to make 3-4 times. Cover with a dry cloth or seal and wake up for 30 minutes.
When the time is up, put some water on your hands and use your hands to directly press the surrounding dough 3-4 times in the middle. Cover with a dry cloth or seal and ferment for 30 minutes.
- Fold the dough every 30 minutes of fermentation, and fold the dough 3 times in 2 hours. - Complete the first fermentation. Sprinkle some high-gluten flour on the table, remove the dough, and sprinkle some high-gluten flour on the surface of the dough. The dough is evenly divided into 6 parts (about 100g each), the smooth surface is folded out, and the mouth is pinched and rolled into a round shape. Cover the dry cloth and relax for 15 minutes.
Sprinkle some hand powder on the surface of the rest of the dough to avoid sticking and squashing. Use a rolling pin to make an oval shape. Smooth the dough down, roll it up in a short direction, press it while pressing it, and pinch it into a long shape. The dough is folded in half and the edges are pinched into a triangle.
- Finished dough is drained neatly on the baking sheet. Spray the water on the surface of the dough and put it into the oven. Ferment it for another 50-60 minutes to 2 times. Before the fermentation is 8-10 minutes, remove the baking tray and preheat the oven until 190 degrees. - Sift a layer of high-gluten flour on the surface of the dough before entering the oven. Cut the pattern in the center of the dough. Bake in an oven preheated to 190 degrees for 5 minutes, then adjust the temperature to 200 degrees for 13-15 minutes. The surface is golden yellow. The bread is baked and moved to the grid to cool.
1. Because the flour brand is different, the water content may not be the same. Please consider the amount of water according to the actual situation. If it is too dry, you can add additional liquid adjustment. 2. Folding fermentation process is as follows: a. Fermentation for 30 minutes to take out the first fold b. Fermentation for 30 minutes, taking out the second fold c. Re-fermenting for 30 minutes, taking out the third fold d. Finally, fermenting for another 30 minutes, taking out the split type, totaling 2 hours of fermentation, folding 3 times