Handmade Bread

Handmade Bread

Introduction:

"Making bread is the most time-consuming and physical part of baking. Although I knead the dough very tired, but see the dough in my hands become soft bit by bit, I feel very happy, simple and pure happy

Production steps:

Step 1: weigh all the ingredients, pour them into the powder bowl except butter, and add milk in batches.

Step 2: mix well and knead into dough.

Step 3: check that the dough is slightly sticky.

Step 4: knead until the surface becomes smooth.

Step 5: knead the dough into long strips, fold both ends and continue to knead. The purpose is to smooth the gluten. (adjust the order of gluten protein in the dough, so that the disordered protein molecules are arranged into a long chain.)

Step 6: about 20 minutes, take a small piece of dough and check whether the coarser film can be unfolded. (if you stretch it a little thinner, you'll get a lot of holes, and you can add butter.)

Step 7: put the butter in, continue to rub the dough repeatedly, and fold it in half.

Step 8: about 5 minutes, the dough becomes smooth and full of elasticity. Check whether the dough can form a film. (at this time, the hole of the film continues to stretch and fracture is irregular rather than smooth round, that is to say, it reaches the expansion stage.)

Step 9: wrap the dough with plastic film for the first fermentation.

Step 10: ferment to twice the original size, and gently squeeze the dough to remove bubbles.

Step 11: take out the dough and divide it into the required number of parts; round and ferment for 15 minutes.

Step 12: roll the dough into long strips, sprinkle with wine and soak in raisins, fold it in half and press it gently.

Step 13: put it into the baking tray and ferment it to about 2 times, about 35 minutes.

Step 14: take out after fermentation and brush a layer of egg liquid on the surface.

Step 15: preheat oven 180 degrees, middle and lower layer, 15 minutes, bake until coloring.

Materials required:

High gluten flour: 250g

Low gluten flour: 50g

White granulated sugar: 30g

Milk: 160ml

Dry yeast: 3G

Salt free butter: 15g

Salt: 2G

Egg liquid: 30g

Raisins dipped in rum: right amount

Note: 1, the use of mechanical kneading process and pure manual kneading is roughly the same, you can use the same method to detect the dough film. 2. When kneading, don't knead casually. Knead the dough in half. Adjust the order of gluten and protein in the dough to save effort and time. 3. The standard to judge whether the dough fermentation is completed or not: when the dough is fermented to 2-2.5 times of the original size, dip your finger in the flour and poke a hole in the top of the dough. The hole will neither collapse nor retract, and the fermentation is completed by keeping the original state.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor