Alkaline water knot bread

　　It is said that the bakery apprentice mistakenly took the alkaline water as a sugar water brush and put it on the bread, unexpectedly it became a tasty alkaline water bread, slightly salty, and beer is perfect, the German beer festival must not lack this alkaline water bag.Beautifully twisted, reddish-brown in color, with a soft, tough texture, a unique alkaline aroma, the middle thick part of the texture is soft and dense, the sharp two heads of the mouth are crisp, the same bread has a different flavor, the alkaline water bag can also be directly mixed into a group, the finished flavor is also very dense and delicious.

WHAT YOU NEED

Ingredients

High powder 220 grams
Low flour 30 grams
10 grams of water
5 grams of salt
2 grams of yeast
135 grams of water
10 grams of butter
20 grams of baking soda
600 grams of water

How TO MADE Alkaline water knot bread

Steps 1 to 4

1. The dough material is kneaded into a smooth dough without butter, add softening butter to the dough until it expands, divide it into six round slices (about 70 grams each), cover the preservative film and relax for 30 minutes.

2. The dough is formed into a tongue, rolled vertically, squeezed tightly, and relaxed for 10 minutes.

3. The rubbing edge is then stretched to the middle thickness of the two ends, the first time you can rub it to about 25 cm, relax for 10 minutes.

4. Rub it again to about 45 cm, cross the two ends and tie them again, turn them upwards, tie the two ends in the middle into a knot, and put them on the oil paper.

Steps 5 to 8

5. Ferment in a warm place for about 25 minutes.

6. The fermented dough is soaked with oil paper for 30 seconds, then the oil paper is removed and then soaked for 30 seconds, the dry water from the pot is placed on the baking tray, with a sharp knife a knife is drawn on the top thickest part, a little coarse sea salt is poured on the edge of the knife.

7. Preheat the oven to 185 degrees and bake in the oven for about 15 minutes.

8.

Handy cooking tips

　　1. The dough can be directly divided into small portions, covered with a preservative film and left at room temperature for 30 minutes.2. The shaped dough is placed on oil paper for easy movement, the fermentation time after shaping should not be too long, the dough hair is too large, the finished flavor will be soft, losing the characteristic fluffy and chewy flavor of the pre-knot.3. soak with special baking soda, the color of the finished product will be bright red, this time with ROBAM RO105 oven, the color is uniform and beautiful