Pumpkin seed bread

Pumpkin seed bread

Introduction:

"Farmhouse bread is a kind of simple bread, which is hard on the outside, solid but soft on the inside. The basic dough of farmhouse bread must have a hard surface and outer skin, because it does not need long-time mixing, the gluten will not be completely formed, and the water absorption of the dough is not high. Therefore, the shape of the inside will vary greatly according to the degree of expansion. If the gluten is stronger, the expansion will be larger and the taste will be lighter. If the gluten is weaker, the expansion will be smaller and the taste will become more solid. There are many changes in the basic dough of farmhouse bread, mixing different fillings, such as various dried fruits, various dried fruits, or chocolate, to form different flavors. Pumpkin seed farm bread is mixed with roasted pumpkin seeds in the basic dough, with granular taste. It tastes like flour and pumpkin seeds. It is very satisfying to make breakfast

Production steps:

Step 1: roast pumpkin seeds and chop them

Step 2: mix all the ingredients except pumpkin seeds, stir in the second gear of the chef's machine, and mix completely. Because of the high proportion of water, it is very viscous after mixing.

Step 3: add pumpkin seeds to the dough

Step 4: stir for another 2 minutes. Mix pumpkin seeds and dough well

Step 5: along the edge of the basin, insert the scraper under the dough, fold to the center, turn the basin every time, fold 4 times, exactly one circle. Cover with plastic film and let stand for half an hour. Repeat the same operation

Step 6: first fermentation, about 3 hours, room temperature, about 26 ℃

Step 7: sprinkle a large amount of hand powder on the chopping board and transfer the finished dough to the chopping board. Because of the high moisture content of the dough, there are torn network like tissues on the surface of the dough after it is transferred to the chopping board.

Step 8: flatten the dough slightly around, and then fold one-third in the center

Step 9: fold one third of the dough up and down, then turn it over and let it stand for 15 minutes (here's a point to explain. If you stretch and fold it when folding, it will enhance the gluten of the dough. If you just fold it normally, it won't increase the gluten. The problem of gluten is mentioned at the beginning, mainly the difference in hardness, flavor and taste)

Step 10: turn the dough over and let it stand for 15 minutes, then flatten the dough and divide it into 4 parts with a cutter

Step 11: slightly reshape, cover with plastic film and ferment for about 40 minutes at room temperature

Step 12: after finishing the second round of dough, sprinkle with hand powder and make a cut obliquely with a knife

Step 13: preheat the oven at 250 ℃, spray steam before and after the dough is put into the oven (preheat the dough with stones, pour hot water or spray hot water directly in the spout can make steam), heat up at 250 ℃, heat down at 230 ℃ and bake for about 20 minutes.

Step 14: finished product 2

Step 15: finished product 3

Step 16: internal organization 1

Step 17: internal organization 2

Materials required:

High gluten flour: 500g

Salt: 6g

Maltose: 2G

Dry yeast: 1g

Water: About 400g

Pumpkin seed: 100g

Note: 1. This bread is the basic dough of farmhouse bread + pumpkin seed. If you add other bread, it will become other farmhouse bread. You can play it at will. Pay attention to the moisture content of the added materials and adjust the moisture content of the dough. 2. When the dough is folded, if it is stretched and folded again, the gluten will be increased, the dough will expand greatly, the internal holes will be large, and the taste of the finished product will be relatively light; if it is folded directly, it will not increase Gluten, dough expansion is not high, the internal hole is small, the taste is relatively solid

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other