Multigrain wolfberry soft European bread
| Hot seeding material: | High-gluten flour 50 grams |
| Fine sugar 5 grams | Salt 0.5g |
| Boiling water 45g | Liquid material: |
| High-gluten flour 75 grams | Water 75 grams |
| Yeast 1g | Dough ingredients: |
| High-gluten flour 500 grams | Whole wheat flour 100 grams |
| Brown sugar 55 grams | Eggs 90 grams |
| Ice water 245g | Salt 7.5 grams |
| Yeast 6 grams | Butter 45g |
| doGood hot seed Join all | Prepared liquid seed Join all |
| Wolfberry (for kneading dough) 85 grams | Dried cranberries (for filling) 120g |
| Wolfberry (for filling) 100 grams |
Step 1
First make hot seeds, high-gluten flour, sugar and salt, first put them in a container, add boiling water, stir evenly, only need to mix until there is no dry powder, let it cool, cover it with plastic wrap and refrigerate it in the refrigerator. Make the liquid seed first. Put the water in the liquid seed material into a large container, add yeast, and mix evenly. Then add high-gluten flour and mix evenly. Mix until there is no obvious dry powder. Cover it with plastic wrap and let it ferment at room temperature for a while. hour and then place in the refrigerator overnight for fermentation.
Step 2
The liquid seed is fermented to a moist state with many bubbles on the surface, as shown in the picture above. When you tear it open, there will be a network of many bubbles. The fermentation mainly depends on the state. There is no specific time. If you find that it is not fermented enough when you do it in the morning, you can Take it out to room temperature and let it sit for a while. The permed seeds can be used right out of the refrigerator.
Step 3
Remove the butter and wolfberry from the main dough ingredients, and put the rest of the ingredients into the mixing bowl. Add the prepared liquid and blanching seeds together. If the weather is hot, you can also add yeast and salt later.
Step 4
Knead until the expansion stage, add butter and knead until complete. If you add rye, you don't need to knead the glove film so thin, as long as the balance of ductility and elasticity is ensured.
Step 5
Add the kneaded dough to the wolfberry that has been soaked in rum and drained of water. You can use a chef's machine at low speed to mix evenly, or you can knead it directly with your hands. Just blend the wolfberry into it. Do not over-knead. Soak the wolfberries in rum in advance, dry them with kitchen towels or drain them in a colander before use.
Step 6
Roll the kneaded dough into a round shape and place it in a basin, cover it with plastic wrap, and perform basic fermentation in a warm place of 25 to 28 degrees.
Step 7
Let it rise until it is about 1.5~2 times in size. Dip your finger in flour and poke holes without collapsing or shrinking. The fermentation is complete. When the weather is hot, the fermentation can be completed if the bottom shrinks a little and very slowly, and it does not need to rise until the bottom does not shrink at all.
Step 8
Once the dough is ready, deflate the dough and press gently to remove any large air bubbles. Divide into 8 portions, roll into balls, cover with plastic wrap and rest for 20 minutes.
Step 9
Take a piece of loose dough and flatten it roughly with the palm of your hand. Use a rolling pin to roll into a sheet.
Step 10
Gently turn it over so that the smooth side is facing down, and add the wolfberries and dried cranberries that have been soaked in rum and drained.
Step 11
Roll it up from top to bottom, and press it slightly during the first two turns to watch the video.
Step 12
After rolling it up, pinch the seam tightly, spray a little water on the surface, and coat it with grains. Just leave it on the surface and leave the bottom alone.
Step 13
For the second rise, I put it in a fermentation box for fermentation, with a temperature of 35 degrees and a humidity of 85%. Friends who don’t have a fermentation box can also use an oven for the second rise. The oven has no humidity to adjust, so you can put a bowl of warm water to maintain the humidity. Ferment until about 1.5 times in size. The dough will be smooth and elastic. The dough will slowly rebound when pressed with your fingers.
Step 14
Make three slits on the surface of the second-risen bread.
Step 15
Place in a fully preheated SP50 open-hearth oven, set the upper heat to 215 and the lower heat to 195, spray steam for three seconds, and bake for 18 minutes. The time and temperature are for reference only, please adjust according to the actual conditions of your respective oven. For small household ovens, please reduce the amount by half.
Step 16
The transformation from dough to delicious bread.
Step 17
The bread is out of the oven and evenly colored.
Step 18
After taking it out of the oven, unmold it and let it cool on a cooling rack. When it cools down to a little residual temperature, seal it and store it in a bag.
Step 19
Nothing tastes better than freshly baked bread.
Step 20
The whole bread is very chewy, full of elasticity, crispy on the outside, and the more you chew, the more delicious it becomes. Cooking techniques for soft European bread with multigrain and wolfberryMany friends said: I made it exactly according to the recipe, why is mine wet? Why is mine dry? Why... why... When making bread, you must flexibly control the liquid in the formula, because the water absorption of flour is different, and the climate temperature and air humidity are different between the north and the south. You must add it as appropriate according to the state of the dough. This is a commonplace topic. !
The time and temperature should be adjusted according to the actual conditions of your own oven. There is a big difference between a large oven and a small oven. Even two ovens of the same brand will have temperature differences.
