Rural bread

　　Different flours have different water absorption, so you can add and remove some moisture on your own.I'm using milk tea, so I've reduced the sugar by a few grams, and if you use plain water, that's about 22 grams of sugar, which is moderate.Rural bread is less demanding on materials, you can add your favorite berries, this is the simplest beggar version

WHAT YOU NEED

Ingredients

200 grams of golden powder
50 grams of rye flour
2.5-3 grams of yeast is OK
3 grams of salt
Milk tea (or water) 135 grams
White sugar 18 grams

How TO MADE Rural bread

Steps 1 to 4

1. All the materials can be mixed to the expansion stage, no film is needed, and if the dough feels too dry or too wet, you can adjust the addition and removal of the materials yourself.

2. Put it in a warm place for the first fermentation, of course you can also refrigerate it in the fridge or ferment it at room temperature, if you have time let the bread breathe on its own, slowly ferment it to twice the room temperature

3. Dry powder in the fermentation basket

4. After gently aerating the dough, set it for 10 minutes and put it in the fermentation basket for a second fermentation. The fermentation basket should be covered with a wet towel to maintain moisture.

Steps 5 to 8

5. The dough is well fermented and dried on the grill.

6. Take the bread from the yeast basket and put it back on the baking tray, cut the crosses with a knife, or whatever pattern you like, the country bread is spicy or casual.

7. At this point, the oven is preheated to 180 degrees, and the bread stays on the oven for 10 minutes, breathing fresh air, because entering the oven is suffocating.

8. I put a few pieces of butter in the oven, if you don't like it, you can skip it altogether, the oven is preheated, the bread is put in, the middle and lower layers are baked for 30-35 minutes, the surface is golden yellow and can come out, I didn't cover the whole process with tin paper

9. The cooking surface is crisp, the inside is smooth, and the taste is layered.