[French Cranberry Wheat Bun]: Good news for crispy bread lovers

Overview

Wheat ears are a symbol of harvest. Whenever I see the picture of golden wheat ears dancing in the wind, I will naturally feel happy and feel that life is full of hope. French wheat ear buns, as the name suggests, use the shape of wheat ears as the shape of the bread. This bread is one of the classic representatives of French bread. It is oil-free and sugar-free, full of the natural aroma of wheat, and tastes crunchy and crunchy, allowing you to enjoy chewing it. This time I also added some dried cranberries to the bread, which has a slightly salty and slightly sweet taste, which really has a unique flavor. For people in today's society who are used to eating high-fat and high-sugar bread, it is definitely a healthy enjoyment with another texture and taste. If you also like crispy bread, a crispy and hard texture, and a simple and rustic natural taste, then this bread is sincerely recommended~ (Amounts are for reference only, the following amounts can make 4 small loaves of about 130g)

Tags

• baking
• children
• bread
• afternoon tea
• banquet dishes
• clear water
• dried cranberries
• high gluten flour
• instant dry yeast
• salt

Ingredients

Steps

1. 1 Mix all the materials evenly and knead until the surface is smooth and the film can be pulled out;

   

2. 2 Add dried cranberries;

   

3. 3 Use a stacking method to knead the dried cranberries evenly into the dough: flatten the dough first, then fold it about 1/3 from top to bottom;

   

4. 4 Fold the bottom 1/3 up;

   

5. 5 Then fold it horizontally in the same way;

   

6. 6 Repeat this operation several times until the dried cranberries are fully mixed with the dough;

   

7. 7 Put the dough into a pre-oiled container, cover it with plastic wrap, and place it in a warm place for basic fermentation (please use the oven fermentation function in cold weather);

   

8. 8 After about 1 hour, the dough will rise to double its original volume. Dip your fingers into dry powder and poke holes without shrinking or collapsing;

   

9. 9 Take out the dough, place it on the silicone mat, press it with your fist (make a fist, knuckles down), and deflate slightly;

   

10. 10 Divide the dough into 4 evenly sized pieces, cover with plastic wrap and rest for 15 minutes;

    

11. 11 Take a piece of relaxed dough and roll it into an oval shape;

    

12. 12 Fold the top and bottom parts by 1/4 each towards the middle;

    

13. 13 Then fold the dough in half;

    

14. 14 Pinch the mouth tightly;

    

15. 15 Tuck the mouth downwards and roll it into a cylinder shape;

    

16. 16 Place the shaped dough on a baking sheet lined with greaseproof paper and place it in a warm place for secondary fermentation (please use the fermentation function of the oven in cold weather);

    

17. 17 After about 50 minutes, the dough will ferment to 1.5 to 2 times its original volume. Preheat the oven to 210 degrees. Sprinkle a layer of dry flour on the surface of the dough;

    

18. 18 Cut the dough at an angle of 45 degrees with the scissors, and cut out the ears of wheat;

    

19. 19 Spread the wheat ears to the left and right to complete the bread shape;

    

20. 20 After the oven is preheated, first fill the oven with water, and then immediately put the bread into the oven, on the middle layer, with upper and lower heat, 200 degrees, and bake for about 25 minutes. Every 30 seconds, spray water once, and repeat this operation 2 to 3 times. After baking, take it out of the oven immediately and let it cool on a drying net before eating.