[country Cranberry bread] - European bread can also be soft

[country Cranberry bread] - European bread can also be soft

Introduction:

"There's a lot of bread, but I don't dare to try eurobread. The first impression of oubao is that it's thick and hard as a whole, which can kill people like a brick; or it's high in oil and sugar, which makes it feel guilty... Of course, these are my first feelings when I first saw the pictures... Later, I made Christmas bread, stollen and pandolo. It tasted good, although the heat was still a little high... However, the impression of oubao has changed. The recipe of this trial still refers to the new book of sister liberty, and slightly modifies her country bread. Materials: liquid: high gluten flour 113g, low sugar yeast 1 / 4 tsp (0.75g), water 113g, main dough: high gluten flour 188g, whole wheat flour 75g, low sugar yeast 1 tsp (3G), salt 7g, water 139g, butter 17g, wine stained Cranberry 75g

Production steps:

Step 1: pour the yeast in the liquid material into the water

Step 2: stir a few times to make the yeast dissolve

Step 3: pour in the high flour

Step 4: stir well and ferment at room temperature

Step 5: ferment until the batter foams and send it to the refrigerator for refrigeration

Step 6: take out after about 18 hours

Step 7: pour all the ingredients except yeast and butter into the bread barrel

Step 8: add the prepared liquid, start the "he mian" program, and set the time for 25 minutes

Step 9: the procedure is about 5 minutes, the materials have been roughly mixed, press the "pause" key, and let the dough stand for 20 minutes

Step 10: add yeast and press the "pause" button again to continue kneading for 20 minutes until the end

Step 11: add butter, start the "he mian" program, and set the time for 15 minutes

Step 12: after 10 minutes, add the wine soaked Cranberry to dry

Step 13: knead well

Step 14: manually arrange the dough so that the cranberries are wrapped in the dough, and then put the dough into the inner barrel

Step 15: cover with wet cloth for basic fermentation

Step 16: fermentation complete

Step 17: divide the dough into four parts

Step 18: tap the big bubble

Step 19: fold in half at 1 / 3 of the dough

Step 20: relax for 15 minutes

Step 21: pat the dough into a rectangle

Step 22: fold the two corners on the short side in 1 / 3 of the long side

Step 23: then fold the new corner in again

Step 24: do the same on the other side

Step 25: fold the whole dough in half and press the joint with the palm root

Step 26: put the dough into the baking tray with the mouth closed down, and put the dough in a warm and moist place for final fermentation

Step 27: the final fermentation is completed, and a thin layer of high flour is screened on the surface of the dough

Step 28: cut

Step 29: put into the middle layer of preheated oven, 200 ℃ for 30 minutes

Step 30: put it out of the oven to cool and seal it

Materials required:

High gluten flour: 188g

Whole wheat flour: 75g

Low sugar yeast: 3G

Salt: 7g

139g: water

Butter: 17g

Cranberry: 75g (wine stains)

Note: 1. After mixing the liquid material, it may ferment to bubble state in less than 1 hour at room temperature. I forgot the time. When I went to see the bubble in 1 hour, I directly threw it into the refrigerator. 2. The liquid can be put in the refrigerator for more than 16 hours. Because of the time coordination, I put it for 18 hours to continue.. 3. When adding wine soaked cranberries, the immersed wine must be kneaded dry, otherwise the dough state will be affected; 4. Oubao's cutting is the first attempt, and the technology needs to be improved...

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original