Wheat French Country Bread

Overview

The dough for this bread is perfect for creative shaping and is used in many types of bread sold in France. The dough is similar to regular baguette dough, but it contains a small portion of whole grains, which can be whole wheat, pumpernickel, gluten-free rye flour, or cornmeal. These added grains give the bread more character, enhance its flavor, and give the bread a golden-brown country-like crust that distinguishes it from white French bread. It can be shaped into many shapes, the most famous being the split, ear of wheat, crown and hat, among many others. I really want to visit them all, but I can only choose one at a time. How about a wheat ear? You can eat them one by one. Looking at the diagram, it seems to be cutting from bottom to top, but when I cut it, I found that it seems to be cutting from top to bottom, so that it can be more conveniently moved left and right. It is still based on your own convenience. . . . It was indeed golden brown. . . .

Tags

• baking
• breakfast
• dinner with friends
• all-purpose flour
• chinese dough
• high gluten flour
• rye flour
• yeast
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Medium-sized dough: 35g all-purpose flour, 35g high-gluten flour, 1g salt, 0.4g dry yeast, 42g water,

   

2. 2 Pour the medium-sized dough powder into the bowl and mix,

   

3. 3 Add water,

   

4. 4 Knead the dough into a uniform dough, place it in a large bowl, cover with plastic wrap and ferment.

   

5. 5 Let the dough double in size and chill in the refrigerator overnight.

   

6. 6 Main dough: All medium-sized dough, 57 grams of high-gluten flour, 10 grams of rye flour, 1 gram of salt, 0.7 grams of yeast, 42 grams of water

   

7. 7 The next day, take out the medium-sized dough, cut it into small pieces, and let it warm for 1 hour.

   

8. 8 Pour the main dough ingredients into the bread bucket and mix,

   

9. 9 Add Chinese dough and water,

   

10. 10 Place in bread machine and mix.

    

11. 11 The dough can pull out the film.

    

12. 12 Roll into a ball, place in a container, and ferment for 2 hours.

    

13. 13 The dough will double in size.

    

14. 14 Take it out carefully, trying not to vent the gas.

    

15. 15 Slightly stretched,

    

16. 16 Fold into three folds along the long side,

    

17. 17 Shape into long strips, place in baking pan, and ferment for 1 hour.

    

18. 18 Grow the dough to 1.5 times, use scissors to cut out wheat ears,

    

19. 19 Place in the oven, middle layer, heat up and down to 250 degrees, spray water into the oven every 30 seconds, close the oven door after three times, reduce the temperature to 230 degrees, and bake for about 20-30 minutes.

    

20. 20 The surface is golden brown and comes out of the oven.