![[here comes the swallow baking] French country bread swallow teaches you some tricks](/update/images/foods/11/5611/45611/1653463895_752203.jpg_s.jpg.webp "[here comes the swallow baking] French country bread swallow teaches you some tricks")
[here comes the swallow baking] French country bread swallow teaches you some tricks
Country bread is a kind of European staple bread baked by people in the French countryside and can be preserved for a long time. It is characterized by wet and soft taste and rich flavor brought by natural yeast. As the water evaporates, the slight crack of the skin and the smell of bread all over the room will make you find that life can be so beautiful.You may have many questions to ask about French country bread. How to make the aroma baked by French country people at home? How do you make that light wheat flavor and solid taste? How to make French bread with crispy skin and soft wet taste?It is divided into medium dough and main dough. The first four materials are used to make medium doughThe classic delicacy of French countryside - country bread is ready! Remember to wait for the bread to cool a little before cutting it. Make sure that after you cut the bread, you will see honeycomb bread holes of different sizes. This is the sign that good bread should have. With a cup of espresso, a beautiful day is born!
Step 1 . Production of medium dough: 1. Add old dough and water to high gluten flour and stir evenly. 2. Add salt and continue to stir evenly. Ferment overnight (ferment at 22-26 ℃ for 18-22 hours)
Step 2 . Main dough making: 1. Add high gluten flour and naked wheat flour, and stir well
Step 3 . Add medium seed noodles, add maltose into water at the same time, stir and dissolve, and then add it
Step 4 . Add yeast, mix well, and put it into the cook's machine to stir slowly for 5-6 minutes
Step 5 . When the dough can pull out the complete membrane structure, add salt, mix evenly, and stir at high speed until the dough is stiffened
Step 6 . Cover the dough with fresh-keeping film and loosen it. The first time, it will last for 60 minutes (the ambient temperature is 28-30 ℃); Divide the dough (400g / piece), roll it round and cover it with fresh-keeping film for the second time for 20 minutes
Step 7 . After exhausting the dough, put the divided dough into the fermentation vine basket, cover it with fresh-keeping film and let it last for 40-60 minutes; Open the skylight of the dough, spray a little water on the baking pan, and bake in the preheated oven at 210 ℃ / 190 ℃ for 30 minutes
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