【Country Cranberry Bread】——European buns can also be soft and soft

Overview

I have actually made a lot of bread, but I have never dared to try European bread. My initial impression of European buns is that they are either thick-skinned and hard, like a brick that can hit someone to death; or they are high in oil and sugar, making me feel guilty when I look at them. . . Of course, these were my first thoughts after seeing the pictures. . . Later, I made Christmas bread Stollen and Pandolo, which tasted good, although the calories were still a bit high. . . However, in other words, my impression of Oubao has also changed. The recipe I tried this time was still based on Sister Liberty's new book, and her country bread was slightly modified. Ingredients: Liquid: 113g high-gluten flour, 1/4 tsp low-sugar yeast (0.75g), 113g water. Main dough: 188g high-gluten flour, 75g whole wheat flour, 1 tsp low-sugar yeast (3g), 7g salt, 139g water, 17g butter, 75g wine-soaked cranberries

Tags

• baking
• children
• bread
• afternoon tea
• dinner with friends
• butter
• cranberry
• high gluten flour
• low sugar yeast
• whole wheat flour
• salt
• water

Ingredients

Steps

1. 1 Pour the yeast in the liquid seed material into the water

   

2. 2 Stir a few times to dissolve the yeast

   

3. 3 Pour in the flour

   

4. 4 Stir well and let it ferment at room temperature

   

5. 5 Ferment until the batter becomes bubbly and store in the refrigerator

   

6. 6 Take it out after about 18 hours

   

7. 7 Pour all the main dough ingredients except yeast and butter into the bread barrel

   

8. 8 Add the prepared liquid, start the "mixing" program, and set the time for 25 minutes

   

9. 9 The program has been running for about 5 minutes. The ingredients have been roughly mixed. Press the "Pause" button and let the dough rest for 20 minutes

   

10. 10 Add yeast and press the "Pause" button again to continue the kneading program for 20 minutes to the end

    

11. 11 Add butter, start the "dough kneading" program, and set the time for 15 minutes

    

12. 12 After 10 minutes, add the dried wine-soaked cranberries

    

13. 13 Knead evenly

    

14. 14 Arrange the dough manually so that the cranberries are wrapped in the dough, and then put the dough into the inner bucket

    

15. 15 Cover with a damp cloth for basic fermentation

    

16. 16 Fermentation completed

    

17. 17 Divide the dough into four parts

    

18. 18 Tap to create big bubbles

    

19. 19 Fold the dough in half at 1/3

    

20. 20 Relax for 15 minutes

    

21. 21 Pat the relaxed dough into a rectangle

    

22. 22 Fold the two corners of the short side inward along 1/3 of the long side

    

23. 23 Then fold the newly folded corner in again

    

24. 24 Do the same on the other side

    

25. 25 Then fold the entire dough in half and press the joint with the heel of your hand

    

26. 26 Place the dough with the seam side down on the baking sheet and place the dough in a warm and moist place for final fermentation

    

27. 27 Finally fermentation is completed, sift a thin layer of high flour on the surface of the dough

    

28. 28 Cut

    

29. 29 Place in the middle rack of the preheated oven at 200 degrees for 30 minutes

    

30. 30 Let cool out of the oven and then seal and store