WHAT YOU NEED

Ingredients

500 grams of high-quality flour
50 grams of rye flour
1 g of yeast
10 grams of salt
380 grams of water
200 grams of natural yeast flour

How TO MADE Country bread

Steps 1 to 4

1. The required material is measured accurately and separately from the dry and wet material.

2. The dry material is poured into the mixer and stirred evenly, then the wet material is added to the mixer and stirred slowly until there is no dry powder, then the rapid stirring is started.

3. The dough is stirred to 80% and the dark mask is pulled out, and the mask shows irregular stripes.

4. The dough is crushed out of the light surface, kneaded round and placed in a toaster with hand powder sprinkled on it, and the first stirring is done in the stirring box, at a temperature of 30 ° C, relative humidity of 80%, and the stirring time is about 50 minutes.

Steps 5 to 8

5. When the dough is finished for the first time, it is divided and weighed into 350 grams of dough.

6. The divided dough is folded into a cylinder, which is easier to shape for easy follow-up, placed in a toaster and left at room temperature for about 20 minutes, and covered with a wet cloth to prevent surface cracking.

7. The loose dough is flattened to expel the gas, and when the gas is expelled, the air holes needed to retain the later part of the dough are organized, and the air is expelled in the palm of the hand in an arch.

8. Fold the dough on one side to two-thirds, then fold the dough on the other side, fold it again to two-thirds, then fold the dough inward with the fingers of the left hand, and press the edge of the dough with the palm of the right hand to make the interface tighter.

Steps 9 to 12

9. Then the mouth is lowered, and the hands are placed in the center of the dough and gently rubbed, rubbing the growth of about 40 cm of pointed sticks at both ends.

10. Fold the stick-shaped dough from one end to the other and fold it into two-thirds.

11. After the dough is rubbed into a thick carrot shape on one side and a thin one on the other, the emission separator is placed on the stand, and the cloth is folded slightly between the two doughs when placed, so that there is no stickiness between the doughs.

12. The second awakening is carried out at a temperature of 30 °C, relative humidity of 80%, awakening time of about 40 minutes, awakening to about 1.5 to 2 times the size of the original group volume.

13. The dough is gently picked up with a wooden board, transferred to a low-powdered wooden board, and placed with the mouth facing down, then the low-powdered flour is sifted evenly on the surface of the dough.

14. Use a magic stick to symmetrically draw a slanted blade on the dough, with the angle of the blade at a 45-degree angle to the dough, and use the force to do it quickly.

15. After the knife is sharpened, it is placed in the oven, sprinkled with water for 8 seconds, heated above 240 ° C to 240 ° C, baking for about 20 to 25 minutes before it can come out of the oven.

16.