[Do you want to put water in the oven?]_ Toast_Add water in the oven_Need or not
Many people make bread. In fact, baking, kneading, and making processes are relatively simple. Without so many skills, people can easily complete it, but they will be very confused when baking bread.Is it necessary to put water in it? I am afraid that the bread will be too hydrated after being waterproofed, but in fact, you must add a small amount to the oven to prevent the bread from being battered.
French Bread[Raw Materials]High Gluten Flour 80% Low Gluten Flour 20% Salt 2% Dry Yeast 1% Meiji Brand 1% 0.
8% water 60-65%[Making]During the stirring process, material formula 1 is stirred at a slow speed for 1 minute, formula 2 is added and stirred for another 2 minutes, and fast stirring is used for 8-10 minutes to complete.
The temperature of the dough is 26 degrees Celsius.
The basic fermentation environment temperature is 26 ° C, the relative humidity is 75%, and the basic fermentation time is 60 to 90 minutes.
The final proofing temperature is 32 degrees Celsius, the relative humidity is 85%, and the final proofing time is 50 to 60 minutes.
Baking temperature: 220 degrees on fire, 190 degrees on fire.
(300 grams of dough), baking time: about 30 to 40 minutes.
Note: If the flour is not strong enough, there is no need to mix low flour.
Thousand-layer bread[raw materials]500g of high-gluten flour, 100g of granulated sugar, 5g of salt, 5g of yeast, 15g of honey, 50g of milk, 50g of fresh cream, 100g of water, 100g of eggs, 50g of cream[Filling]105g of cream, 60g of icing, eggs50g, 200g low-gluten flour fillings: Mix all the ingredients together.
Pour dry material into a blender, then add wet material and stir.
Stir until the dough is smooth and elastic, then add cream.
Stir until the dough can be pulled into a thin film.
Basically ferment at room temperature for 40 minutes.
Roll out the dough into the filling.
Roll the dough 3 to 4 times repeatedly.
Roll out the dough to a thickness of 1 cm and use a mold to make a circle.
Brush the dough with egg liquid and sprinkle with fine sugar.
Ferment at 40 ° C for 40 minutes and ferment to the original volume of 2.
5 times bigger.
Bake at 200 ° C for 15 minutes.
Danish bread[raw materials]290g high-gluten flour, 290g whole wheat flour, 75G granulated sugar, 25G milk powder, 1 egg, 10g dry yeast, 10g salt, 350ml water, and a small amount of 50g[practicing]1.
Mix all the ingredients, knead to the expansion stage, and prepare for fermentation; 2.
2. The first fermentation is completed; 3.
Press the dough gently, exhaust the air inside, divide and round, and simmer for 30 minutes; 4.
Start shaping, take out a dough, gently press out the air, roll it into an oval shape with a rolling pin; 5.
Roll up from top to bottom, with the interface facing down, and hold for another 15 minutes; 6.
The second shaping, gently press the exhaust air, and flatten out initially; 7.
Roll up and put in the toast mold for the second fermentation; 8.
Ferment to 8 minutes full; preheat 200 ° in the oven, turn to 180 ° after baking for 10 minutes, and continue baking for 30 minutes.