Blueberry natural yeast black bread by: special contributor of blueberry food of Planco-You Are Foodie

By Roberta
22

Blueberry natural yeast black bread by: special contributor of blueberry food of Planco

Main Ingredients

Whole wheat flour 30g
Blueberry 10 capsules

Auxiliary Ingredients

Filtered water 30ml

1. The remaining blueberry natural yeast can be placed in a clean and oil-free glass bottle in the refrigerator for refrigeration, and continue to be fed. The ratio of flour and water added in the feeding is 1:1:1, that is, one yeast, one flour and one water (weight percentage). The feeding time can generally be controlled once every three to five days.2. Cut the endless black bread into pieces and freeze it for preservation. Before eating, take it out and warm it at room temperature or spray some water and bake it in the oven at 150 ° C for 5 minutes.3. This black bread belongs to sour dough bread. It tastes a little sour. It is a real healthy staple bread in the European bread.

Step 1 . Raw materials.

Step 2 . Rinse the blueberries with water, control the moisture, put them in an oil-free container, add 30ml of filtered water, and crush them with a small wooden spoon

Step 3 . Add 30g of farm self ground whole wheat flour

Step 4 . Stir with a small wooden spoon to make it paste

Step 5 . Cover with fresh-keeping film and let it ferment naturally at room temperature (25~28 ° C) for 24~36 hours

Step 6 . This is the situation after 24 hours. Many bubbles have been produced on the surface of the batter

Step 7 . The next day: feeding materials: 30g whole wheat flour, 30ml filtered water head, yeast batter for one day

Step 8 . Method: first pour 30ml filtered water into the fermented batter, dilute it into fermented water in middle note, and then pour 30g whole wheat flour

Step 9 . Mix well with a wooden spoon to form a paste

Step 10 . Cover with fresh-keeping film and continue to ferment at 25~28 ° C for 20~24 hours

Step 11 . Day 3: continue to feed raw materials: 60g whole wheat flour, 60ml filtered water practice: first pour water into a bowl, dilute the fermented batter, and then pour whole wheat flour, stirring it into a uniform batter

Step 12 . Cover with fresh-keeping film and continue to ferment again at 25~28 ° C

Step 13 . After 20 hours, it looks like a big bowl full. At this time, it can be used immediately, or it can be refrigerated in the refrigerator for no more than three days; I chose refrigeration because I wanted to try the natural yeast of blueberry after refrigeration

Step 14 . Day 4 raw materials: high flour 380g wheat germ 6 tablespoons salt 1+1/2 tablespoons blueberry natural yeast 180g water 225ml practice: take out 180g of frozen blueberry natural yeast, add the water in the formula, and stir it into yeast liquid

Step 15 . Add the high flour, wheat germ and salt in the formula, knead them into a ball (very sticky) with a wooden shovel or hand, and continue to knead gently after 20 minutes

Step 16 . And apply a little olive oil to the basin to prevent sticking. Put the basically agglomerated flour in the basin, flatten it, cover it with fresh-keeping film, ferment in a warm (25~28 ° C environment), and refrigerate it in the refrigerator for fermentation overnight after pre delivery. This is the dough after overnight

Step 17 . Take out the dough, shape it at room temperature, and put it in the rattan basket for two rounds. Sprinkle flour in the rattan basket to prevent sticking

Step 18 . It takes about 2~2.5 hours to ferment at room temperature until the volume of bread cubes doubles

Step 19 . Gently buckle the bread blank on the baking tray with baking paper, dry the skin for about 10 minutes, and cut the bag with a sharp knife in the form you like

Step 20 . Preheat the oven 30 minutes in advance to 230 ° C, put a box of water in the oven, immediately send the bread blank after cutting the bag into the middle and lower layers of the oven, bake for 10 minutes after the upper and lower tubes are heated, the oven temperature drops to 200 ° C, continue to bake for 30~35 minutes, insert a bamboo stick, and it is roasted if there is no paste without taking it out. After turning off the fire, continue to stew in the oven for 5 minutes, take it out and cool it on the baking net

Step 21 . After cooling to body temperature, put it into a food bag for sealed storage, or slice it and put it into a bag directly into the freezing room for storage (no longer than three months)

Step 22 . The next day's breakfast, black bread + black pepper cheese, plus a little cranberry jam

Step 23 . As shown in the figure.

Step 24 . Done.

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