French bread

French bread

Overview

The bread-reading book marched to the back, full of questions. French bread, if you just look at the original color of French bread, you really won’t think there is anything wrong with it. However, there happened to be two variations that followed closely behind. If we only look at these two changes, there will be no problem. However, after comparing the before and after, the question arises - is the fermentation condition of the yeast refrigerated or room temperature? Basic French bread, with detailed process and step-by-step instructions for making the dough. After making the liquid seed, cover it with plastic wrap and ferment it for 4-18 hours. In the blank of this page, ※Note: When making the liquid seed, if it is summer, it will need to ferment for 4 hours after it is made on the same day. If it is winter, it needs to ferment for 18 hours after being made on the same day. This explanation does not cause any confusion. While thinking about how to arrange the fermentation period of the liquid seed, I turned to the next two variations-shrimp bacon and French cheese bread. Since the same dough is used, both types of bread no longer have detailed dough making processes, but only list a concise process for the entire making process, with the temperature conditions and time required for each process indicated in parentheses. Liquid fermentation (4-18 hours in the refrigerator), which is obviously different from the instructions for plain French bread. In the basic French bread making, there is no mention of refrigerated fermentation, and the difference in fermentation time between winter and summer will not be understood as refrigerated fermentation in the refrigerator. Moreover, the temperature in the refrigerator is low and relatively constant, so why does fermentation need to be carried out for different lengths of time in different seasons? After much thought, I decided not to worry about the refrigerator issue and just treated it at room temperature. It is late spring and early summer, so if you control the fermentation time between 4-6 hours, there will probably be no problems. Let’s talk about liquid species for a moment. The liquid type with three points of water should obviously refer to the fermented dough with higher water content. In the formula, 1:1 flour and water seems to explain the problem. However, at the end of the book, in the summary of bread terminology, the liquid seeding method is explained as follows: It is mostly used in the production of butter-rich breads such as croissants and Danish pastries. However, as the temperature of the dough increases, the butter contained within the dough will melt. So, make the bread the day before and let it rise, then chill it in the refrigerator overnight to keep the butter cold. There's not a speck of butter used in the French bread dough, so there's obviously no such concern. As for the liquid seeding method explained here, it seems that it should be night seeding. Once you figure it out, take action. Although the full quantity of materials was recorded, only half of the quantity was actually made. Two small short sticks, they look hard on the outside but are actually soft on the inside and feel good.

Tags

Ingredients

Steps

  1. Liquid type: 75g high-gluten flour, 0.5g salt, 0.3g dry yeast, 75ml water

    French bread step 1

  2. Main dough: 175g high-gluten flour, 4.5g salt, 1.5g dry yeast, 1g maltose, 90ml water, 1/10 cup vitamin C solution, all liquids

    French bread step 2

  3. Pour the liquid ingredients into the bowl

    French bread step 3

  4. Stir into a uniform dough, ferment at about 25 degrees for 4-6 hours

    French bread step 4

  5. The dough rises

    French bread step 5

  6. Pour the main dough into the maltose with water and mix evenly

    French bread step 6

  7. Add vitamin C solution and stir evenly

    French bread step 7

  8. Pour all the flour ingredients for the main dough into the bread barrel

    French bread step 8

  9. Add mixed solution

    French bread step 9

  10. Pour in the liquid

    French bread step 10

  11. Bread machine dough mixing program 13 minutes

    French bread step 11

  12. Can pull out the film

    French bread step 12

  13. Put into a large bowl, 28-30 degrees, ferment for 60 minutes

    French bread step 13

  14. The dough has grown

    French bread step 14

  15. Pour out

    French bread step 15

  16. Cut into 2 equal parts

    French bread step 16

  17. Press flat and roll up

    French bread step 17

  18. Turn 90 degrees and roll up again

    French bread step 18

  19. Close the mouth downward and relax for 15-20 minutes

    French bread step 19

  20. Press flat,

    French bread step 20

  21. Fold the upper third to the middle

    French bread step 21

  22. Turn 180 degrees and fold the remaining one-third to the middle

    French bread step 22

  23. Fold it in half and pinch the interface tightly

    French bread step 23

  24. Roll into date core shape, place on baking cloth, 35 degrees, ferment for 60 minutes

    French bread step 24

  25. When the dough grows, make two diagonal cuts on the surface

    French bread step 25

  26. Transfer to a baking pan preheated with the oven, spray water on the surface, place in the oven, middle layer, heat up and down to 220 degrees, bake for about 20 minutes,

    French bread step 26

  27. Golden on the surface, out of the oven

    French bread step 27