Christopher

Overview

The Baker's Apprentice has been cast aside for a long time. Finally went back and picked it up again. After flipping through it from beginning to end, I found that the bread on it had been made in various ways, and there really wasn't much left over. Everything starts from scratch. Christopher, looking at the name, it seems like it should be a holiday bread that belongs to Christmas. I have made bread with the same dough and another shape before. Christopher, it's just a different look. When preparing the dough, I discovered that the walnuts that were always in short supply were gone. And the starter is already waiting there. An idea came to me. I happened to have a little pumpkin seeds, so I used them to replace the walnuts. It doesn't hurt to change the taste. The styling is the key point, it’s not complicated, I really like it when I look at it. Two long strips overlap to form a cross on the surface of the bread, and curl to both sides at the ends, reminiscent of beards. I guess it wasn't glued too tightly, and the curly beard tilted to both sides after baking, so it didn't seem to matter. The point is, this color is my favorite. . . .

Tags

• baking
• breakfast
• allspice powder
• clove powder
• cranberry
• egg
• high gluten flour
• honey
• nutmeg powder
• olive oil
• orange zest
• pumpkin seeds
• raisins
• cinnamon powder
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Polish starter: 32g high-gluten flour, 34g water, 0.1g dry yeast

   

2. 2 Mix all the starter ingredients,

   

3. 3 Stir into a uniform paste, cover with plastic wrap, and place in a warm place to ferment.

   

4. 4 Until the batter becomes bubbly and puffy. Place in the refrigerator and chill overnight.

   

5. 5 Main dough: 150g high-gluten flour, 1.6g dry yeast, 2.3g salt, 1g cinnamon powder, 0.3g nutmeg powder, 0.3g allspice powder, 0.3g clove powder, 1.5g orange zest, 31g eggs, 25g honey, 18g olive oil, 50g milk, 40ml raisins, 40ml cranberries, 40ml lightly roasted pumpkin seeds

   

6. 6 Pour the flour, salt, yeast, cinnamon, nutmeg, allspice, and cloves into a bowl and mix well.

   

7. 7 Pour into bread bucket, add starter, lemon zest, egg liquid, honey, olive oil, and milk. Put it into the bread machine and start the dough mixing process.

   

8. 8 Stir until the film can be pulled out,

   

9. 9 Take it out and add nuts and dried fruits,

   

10. 10 Knead evenly.

    

11. 11 Roll into a round shape, place in a large bowl, cover with plastic wrap, and ferment in a warm place.

    

12. 12 The dough has doubled in size,

    

13. 13 Divide one-third of the dough, wrap in plastic wrap and refrigerate.

    

14. 14 Roll the remaining large dough into a round shape, place it on a baking sheet, cover with plastic wrap, and ferment until doubled in size.

    

15. 15 Remove the chilled dough and divide into two equal parts.

    

16. 16 Roll into strips about 30cm long.

    

17. 17 Take one strip and place it horizontally on the large fermented dough,

    

18. 18 Cut both ends separately and roll them up to both sides.

    

19. 19 Make another cross and place it on the dough, cut the end and roll it up.

    

20. 20 Put it in the oven, middle and lower layers, heat up and down at 175 degrees, bake for about 40 minutes,

    

21. 21 The surface is golden brown and comes out of the oven.