Natural yeast fig branch bread

Natural yeast fig branch bread

Introduction:

"The natural yeast fig branch bread is made by adding dried figs to the country bread dough. The dough and the previous raisin country bread use the same country bread base dough. The natural yeast country bread base dough is moist inside and slightly sour in taste. It is the staple bread of French country people. The bread added with fruit is more in line with the taste of Chinese people, can cover up the slightly sour taste, and has more rich layers. This bread should have been made with dried figs and chopped walnuts, but I don't have any walnuts at home, so I only added dried figs. Figs need to be soaked in rum in advance. It doesn't take long. It takes two hours. The shaping of this plastic bread is also very interesting. It is deliberately wrinkled and roasted like aged and cracked branches, so it is called branch bread. The production and feeding of natural yeast used in dough can be seen here http://home.meishichina.com/space-5965002-do-blog-id-525497.html perhaps http://home.meishichina.com/recipe-176167.html ”

Production steps:

Step 1: preparation: natural yeast renewal. Take 50 parts of natural yeast dough, add 100 parts of high gluten flour, 48 parts of water, 2 parts of maltose and 1 part of salt, stir well, ferment for 16 hours, and make sure to ferment fully.

Step 2: mix whole wheat flour, rye flour, high gluten flour and water evenly, and let stand at room temperature for 1 hour. Use time to increase gluten of flour. The state after standing is shown in the figure. It is obvious that the reinforcement has been formed.

Step 3: add salt, maltose and natural yeast dough, mix well, cook machine stir out film, film should be smooth and transparent

Step 4: soak the dried fig in rum for 2 hours

Step 5: cut the dried fig into small pieces after soaking (stir and grind into paste in the original formula)

Step 6: spread the dough on the chopping board, flatten it by hand, and spread the chopped figs on the dough

Step 7: mix evenly by folding. Add dried fig dough, fascia will be destroyed, so try to use the way of folding. Into the fermentation tank for a shot. 30 ℃, about 2 hours

Step 8: at the end of the first round, the dough is divided into 100g dough without standing fermentation. First, the dough is trimmed into olive shape, and then into long stick shape. The end of the dough is upward. Be sure to pay attention to that. The end of the dough here is upward. Don't be regular. Put the dough in the baking tray, and place it in the baking tray. Don't move after putting it. It's hot and humid now. It's normal temperature, about 1 hour. After fermentation, the dough is kneaded randomly to form a groove on the surface and sift with thick flour

Step 9: preheat the oven with stones at 250 ℃, spray steam twice, and bake the dough for 20 minutes

Step 10: look at the finished product

Materials required:

Fresh natural yeast dough: 125g

Whole wheat flour: 35g

Rye flour: 35g

High gluten flour: 250g

Water: 210g

Salt: 7g

Maltose (optional): dip chopsticks a little

Dried fig (wine stains): 150g

Note: 1, the dough must be closed up two hair 2, must sieve thick flour, otherwise can't appear cracks

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other