24-hour natural yeast -- Biga yeast head shabada

24-hour natural yeast -- Biga yeast head shabada

Introduction:

"Like the baguette, shabada is a bread that seems to be basic but hard to make. In addition to the requirement that the shell is thin and crisp, the internal structure is rich in taste and chewy, its biggest feature is that there are many large and irregular holes in the interior. The main dough of this bread is very thin because of its high water content! Manipulation experience is very important. Knead the dough as little as possible and fold the dough to increase the gluten. Although the shabada is far from perfect and there is a lot of room for improvement, it is better than the previous two times at least. Not only the internal structure and shell are better than before, but also the flavor is very rich and delicious due to the long-time fermentation of Biga head. "

Production steps:

Step 1: mix yeast with water and let it stand for 5-10 minutes.

Step 2: measure 2.5 ml yeast solution and mix with flour, and throw away the rest.

Step 3: add 185ml warm water and mix well to form a hard dough.

Step 4: store at room temperature for 30 minutes, then refrigerate for 24 hours.

Step 5: weigh the main dough material, mix it with Biga starter, and pour it into the toaster.

Step 6: select the working file of dough and set the dough time for 5 minutes until the dough is smooth.

Step 7: the dough is thick and gluten, and ferments for 2.5-3 hours.

Step 8: during the fermentation, fold the dough every 20 minutes for 3-4 times, and the gluten of the dough is obviously enhanced after folding.

Step 9: after fermentation, the dough swells and bubbles obviously.

Step 10: sprinkle flour on the operating table, pour out the dough and divide it into two parts with scraper.

Step 11: take one portion of the dough and fold it three times.

Step 12: fold the dough down and put it on the dusted baking oil cloth. Ferment for 40 minutes.

Step 13: the dough is full of bubbles and does not rebound when pressed lightly; the dough turns over, the seam is up, and the smooth side is down, so that the bubbles are evenly distributed in the dough again.

Step 14: preheat the oven 230 degrees, spray steam to bake for 25 minutes until it shows a beautiful baking color.

Materials required:

Biga head: yeast: 1.25g

Water: 110 ml

High gluten flour: 200g

Medium gluten flour: 100g

Whole wheat flour: 15g

Rye flour: 15g

Warm water: 185ml

Main dough: medium gluten flour: 325g

Yeast: 3 G

Salt: 13g

Biga starter: all

Note: 1. Biga is a kind of solid starter with 60% water content, which is commonly used in Italian bread. 2. The fermentation of Biga fermentor is very slow. It is normal that there is no change in the first 10 hours. About 24 hours later, the volume becomes three times of the original, much softer and sour. 3. The holes in shabada are not decoration, they have practical effect. The most common way to eat is to slice and dip it in olive oil. If the tissue is too fine, a lot of oil will be absorbed and it tastes greasy. 4. For those who are keen on oubao and facuan, it is suggested to start with shabada. Although this kind of bread is wet, it doesn't need to be shaped and cut. In fact, it is easier to operate than the French stick.

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: light