French Cranberry wheat buns: the gospel of crisp bread lovers

French Cranberry wheat buns: the gospel of crisp bread lovers

Introduction:

"Ear of wheat is the symbol of harvest. Whenever I see the picture of golden ears of wheat dancing with the wind, my heart will naturally feel happy and full of hope in life. As the name suggests, the French bread with wheat ears is the shape of bread. This bread is one of the classic representatives of French bread. It is oil-free and sugar free, full of the natural aroma of wheat. It tastes "GABA GABA" crisp, so that you can enjoy the fun of chewing. I also added some dried cranberries to the bread this time. It's slightly salty and slightly sweet. It's really unique. For people who are used to eating high oil and sugar bread, it is absolutely a healthy enjoyment of another taste and another taste. If you also like crispy bread, like crispy and hard taste, like simple and plain natural flavor, then this bread is sincerely recommended (dosage is only for reference, the following quantity can make 4 rolls of about 130g)

Production steps:

Step 1: mix all the materials evenly, knead until the surface is smooth, and then pull out the film;

Step 2: add dried cranberry;

Step 3: knead the dried cranberries into the dough evenly by means of folding: first flatten the dough, then fold about 1 / 3 from top to bottom;

Step 4: fold up the lower 1 / 3;

Step 5: fold horizontally again;

Step 6: repeat the operation several times, let the cranberry and dough mix fully;

Step 7: put the dough into the container smeared with oil in advance, cover it with plastic film and put it in a warm place for basic fermentation (please use the oven fermentation function in cold weather);

Step 8: after about 1 hour, the dough is fermented to twice the original volume, and the fingers are dipped with dry powder to poke holes without retraction or collapse;

Step 9: take out the dough, put it on the silica gel pad, and press it with the face of the fist (holding the fist in hand, finger joint downward) to exhaust slightly;

Step 10: divide into 4 even sized dough, cover with plastic film and relax for 15 minutes;

Step 11: take a loose dough and roll it into an oval shape;

Step 12: fold up and down to the middle by 1 / 4;

Step 13: fold the dough in half;

Step 14: tighten the necking;

Step 15: close the mouth down, slightly knead into a cylindrical shape;

Step 16: put the shaped dough on the baking tray with oil paper in advance and put it in a warm place for secondary fermentation (please use the fermentation function of the oven in cold weather);

Step 17: after about 50 minutes, the dough is fermented to 1.5 ~ 2 times of the original volume. Preheat the oven to 210 degrees. Sprinkle a layer of dry powder on the surface of the dough;

Step 18: the scissors cut the dough at an angle of 45 degrees to cut out the wheat ears;

Step 19: spread the wheat ears to the left and right, and finish the bread modeling;

Step 20: after preheating the oven, first put water in the oven, then immediately put the bread into the oven, middle layer, up and down the fire, 200 degrees, bake for about 25 minutes. Every 30 seconds, spray water once, this operation is repeated 2 ~ 3 times. After baking, immediately out of the oven, on the air net to cool, you can eat.

Materials required:

High gluten flour: 300g

Instant dry yeast: 4G

Dried Cranberry: moderate

Water: 190

Salt: 5g

Note: 1. As long as the dough is smooth and can pull out the film, it does not need to reach the complete state; 2. When mixing cranberries, it is best to use the folding and pressing method, which can better retain the original tissue; 3. The dough can also be refrigerated for fermentation, if refrigerated for fermentation, it should be taken out in advance to return to the temperature, and it should also be fermented to twice the size; 4. Shaping method after segmentation There are many ways, you can also operate according to your own habits or favorite ways; 5. When cutting wheat ears, pay attention to the connection between each ear, as long as a small part is connected, the dough will expand when baking; 6. The specific baking time is adjusted according to the actual situation of each oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other