Pumpkin Seed Farm Bread

Overview

Farmer's bread is a humble bread, a bread that is hard on the outside and firm but soft on the inside. The basic dough for farm bread must have a hard outer crust, because it does not require long-term mixing, the gluten will not be fully formed, and the dough is not very absorbent, so the shape of the inside will be very different depending on the degree of expansion. If the gluten is stronger, the expansion will be greater and the taste will be lighter. If the gluten is weaker, the expansion will be less, and the taste will be solid. Farm bread can have many variations on the basic dough, and can be mixed with different fillings, such as various dried fruits, various dried fruits, or chocolate to create different flavors. Pumpkin seed farm bread is made by mixing roasted pumpkin seeds into the basic dough. It has a grainy texture and tastes both of flour and pumpkin seeds. It is very satisfying to make breakfast.

Tags

• baking
• breakfast
• fast food
• high gluten flour
• maltose
• pumpkin seeds
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Roast and chop pumpkin seeds and set aside

   

2. 2 Mix all the ingredients except pumpkin seeds and stir in the 2nd setting of the kitchen mixer until completely mixed. Because the water ratio is very high, it is very viscous after mixing.

   

3. 3 Pumpkin seeds are added to the dough

   

4. 4 Stir for another 2 minutes until the pumpkin seeds and dough are evenly mixed

   

5. 5 Along the edge of the basin, insert the scraper under the dough, fold it toward the center, turn the basin with each fold, and fold it 4 times exactly in one circle. Cover with plastic wrap and let it sit for half an hour, then do the same operation again

   

6. 6 The first fermentation takes about 3 hours, room temperature is fine, about 26℃

   

7. 7 Sprinkle a large amount of hand flour on the chopping board and transfer the finished dough to the chopping board. Because the dough is extremely moist, after it is transferred to the chopping board, there is a torn network structure on the surface of the dough.

   

8. 8 Slightly flatten the dough to all sides, then fold one-third of the dough from left to right toward the center

   

9. 9 Fold another third of the top and bottom sides, then turn over and let it rest for 15 minutes (there is something that needs to be explained here. If you stretch it and then fold it, it will enhance the gluten of the dough. If you just fold it normally, it will not increase the gluten. The issue of whether gluten is released is mentioned at the beginning, mainly because of the difference in hardness, flavor and taste)

   

10. 10 After turning over, let it rest for 15 minutes, then flatten the dough and divide it into 4 parts with a dough cutter

    

11. 11 Shape slightly, cover with plastic wrap and ferment for the second time at room temperature for about 40 minutes

    

12. 12 After the second rise of the dough, sprinkle it with hand flour and make an incision diagonally with a knife

    

13. 13 Preheat the oven to 250°C and spray steam before and after the dough is put into the oven (preheating with stones and pouring hot water or directly spraying hot water from a spray bottle can create steam). The upper heat is 250°C and the lower heat is 230°C. Bake for about 20 minutes.

    

14. 14 Finished product 2

    

15. 15 Finished product 3

    

16. 16 Internal Organization 1

    

17. 17 Internal Organization 2