[Dharma stick] - the first attempt that needs further efforts

[Dharma stick] - the first attempt that needs further efforts

Introduction:

"To tell you the truth, I didn't have any interest in the French staff, because when I saw it in the supermarket before, it was a long one. It looked like it could kill people. I had a very strong intuition. I guess I wouldn't like it... This time, I tried it for the first time, so I specially read fandaren's blog. I learned that the dough of the French stick should not be stirred too much, and the way of soaking and folding can be used to help the dough gluten. I tried it, and the effect was good. However, it may be that my whole period of time was too long, which led to the decrease of yeast activity, so the baking effect was not good enough. The normal normal section of the staff should be close to round, and the internal holes are large and evenly distributed. My obvious shape is not enough, which means that the last fermentation is awesome, but there are still some big holes in the cut. It shows that the whole direction of operation is correct. Next time we need to consider the yeast activity problem, shorten the time. In the end, the taste is good, not as tasteless as I thought. Because the fermentation time is long, it can fully stimulate the flavor of wheat itself. In addition, the salt in the formula is more than that in ordinary bread, so when eating it, it has a slight salty smell of wheat, which has a strong aftertaste... Materials: yeast head: high gluten flour 100g, salt 2G, low sugar yeast 1g, water 75g. Main dough: high gluten flour 100g, medium gluten flour 100g, salt 5g, low sugar yeast 2G, water 130g "

Production steps:

Step 1: pour the starter material into the basin

Step 2: mix well

Step 3: cover the fresh-keeping film and ferment at room temperature for 1-2 hours until small bubbles appear on the surface of the dough, then send it to the refrigerator for fermentation for about 7 hours

Step 4: after taking out the dough, return to the room temperature for 1 hour, peel off the dough and find many honeycomb holes inside

Step 5: pour the main dough into the bowl

Step 6: mix well to form a ball

Step 7: add the warmed yeast head

Step 8: mix well

Step 9: after fermentation for about 20 minutes, fold the dough up and down with a scraper

Step 10: turn up the folded dough along the left and right direction and continue to ferment; ferment for about 2 hours at room temperature, during which the dough is turned up and folded for 5 times, and each operation time is from the 20th, 40th, 60th, 80th and 100th minutes after the start of fermentation;

Step 11: after the last operation, the dough has been coated

Step 12: cover the plastic film and put it into the refrigerator for 20 hours

Step 13: take out the dough to about 2 ~ 3 times the size

Step 14: take out the dough and divide it into three parts

Step 15: tap and fold into a long column, relax for 25-30 minutes

Step 16: take a piece of loose dough, press off the bubbles and press it into a rectangle

Step 17: fold both sides inward along the long side and seal

Step 18: slowly rub long

Step 19: put it on the baking tray with oil paper for final fermentation

Step 20: ferment for about 30 ~ 60 minutes, until part of the dough rebounds after gently pressing with fingers, and cut the dough surface with a knife

Step 21: preheat the oven at 230 ℃ for 10 minutes in advance, pour boiling water into the bottom pan, place the pan with dough in the middle of the oven, take out the pan with water after baking for 10 minutes, spray water on the surface of the bread and continue to bake for 20 minutes, then slice and eat it after cooling

Materials required:

High gluten flour: 100g

Medium gluten flour: 100g

Salt: 5g

Low sugar yeast: 2G

Water: 130g

Note: 1. During the first fermentation, I used a scraper to fold the dough from four directions to help the dough get gluten; 2. Later, I put the miant dough in the refrigerator to ferment for 20 hours, which was really a helpless move, because it was very late after the previous steps were completed, and there was not enough time in the daytime the next day, so I had to delay it until the next night; normal In this case, it is not necessary to refrigerate the fermentation step, but directly ferment to 2 ~ 3 times the size at room temperature to continue the follow-up action; 3. The cutting edge is still hard, is the knife not sharp enough? It seems that I have to buy a razor blade later...

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: Original