Rye French country bread

Rye French country bread

Introduction:

Production steps:

Step 1: put the milk and olive oil into the toaster, pour in the flour, sugar and salt, put them in each corner of the toaster, dig a hole in the middle and put in the baking powder;

Step 2: mix the dough after 20 minutes, put it into the basin and cover it with plastic film;

Step 3: when the dough is fermented to 2-3 times of the original size, press it down with your fingers and it will not rebound, so the first fermentation of the dough is completed;

Step 4: put the fermented dough on the chopping board, exhaust first, and then roll round;

Step 5: evenly spread the sifted flour on the surface of the fermentation basket, and put the dough into the fermentation basket;

Step 6: put the fermentation basket into the oven, put a bowl of boiling water on the side, close the oven door, and let the dough ferment naturally in a warm and humid environment;

Step 7: when the dough is fully fermented in the fermentation basket, take it out and put it on the baking tray;

Step 8: cross the dough surface;

Step 9: put into a preheated 180 degree oven and bake for 30 minutes;

Materials required:

Rye flour: 350g

Milk: 230g

Yeast powder: 3 G

Olive oil: 28g

Sugar: 1 tablespoon

Salt: 1 teaspoon

Note: 1. The requirements of French country bread for dough are not strict, there is no need to stir the dough to form a film, so I use an easy time to pour all the raw materials into the mixing; 2. Note that the dough needs to be fermented twice, the first fermentation will make the dough 2-3 times larger, and then exhaust, round, for the second fermentation; at this time, you can put it into the oven, and put a bowl of boiling water at the same time To create a warm and humid environment for the dough fermentation; 3. This time I use the fermentation vine basket, pay attention to sprinkle a layer of sifted flour on the surface of the vine basket to avoid dough adhesion and demoulding; after fermentation, cross the dough surface; 4. Preheat the oven 180 degrees, put the fermented bread into the oven for 35 minutes. I think the amount of water in the recipe is a little large. I can reduce 10 grams of milk.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet