Healthy low-sugar, oil-free natural yeast bread - red sugar, mixed fruit, and crisp bread

　　The next day he came back and started preparing the dough, but he couldn't find the right one, so he took the dough from Ctlin's dough and combined it with his own dough, and the family ran out of water, there was not enough flour, there was only ordinary flour to feed the baby with the dough, so it had to be combined, but the effect was very good, the expansion was also good, the internal organization was also relatively loose and flexible, and the dough was not very good in Europe!

WHAT YOU NEED

Ingredients

40 grams of natural yeast
Flour (medium) 80 grams
Water (medium) 40 grams
Flour (I used plain flour
high flour 160
low flour 40) 200 grams
All of the above
110 grams of water
13 grams of red sugar
4 grams of salt

How TO MADE Healthy low-sugar, oil-free natural yeast bread - red sugar, mixed fruit, and crisp bread

Steps 1 to 4

1. On the first night, the dough is mixed into clusters and fermented at room temperature for almost 24 hours (recently cold, room temperature is about 10 degrees).

2. The next night, the dough and other dough materials (except the fruit) are placed in the packing machine, mixed into a group, the dough process begins after 30 minutes, (30 minutes for the dough soaking time), set up and then you can go to bed. The next morning you can see the dough.

3. On the morning of the third day, the benefit of removing the dough from the bread barrel from the natural yeast is that it is suitable for long fermentation at low temperatures, it is not easy to ferment, and the taste is just right.

4. I'm in a hurry to go to work in the morning, so I'm just going to roll it up and roll it up and roll it up and roll it up and roll it up and roll it up and roll it up and roll it up and roll it up and roll it up.

5. Put it in a big bowl of flour, cover it with a preservative, and throw it in the fridge before you go out!

6. The third night I came back, the first thing I did was to take out the dough from the fridge, the oven and the oven were preheated at 250 degrees, in the meantime I went to take a shower, did some odd things, drew a few holes on the surface of the dough before entering the oven, (a little deeper, to facilitate the expansion of the bread in the baking) then put the dough on a powdered chopping board, quickly slide the dough onto the oven, put the oven in the middle, put the oven net on top, put a plate of hot water on the oven to make steam at 230 degrees for 20 minutes, then remove the hot water, move the oven to about 170 degrees, bake for 10 minutes

7. The outer skin is crisp, and the inner tissue is soft and resilient.

8. Low sugar, no oil, a few slices of bread baked in the winter morning, accompanied by a bowl of warm red bean soup is naturally healthy and satisfying!

Handy cooking tips

　　The only disadvantage is that the bottom of the bread is too thick, because the grill is too thin, the professional point is to use a baking stone plate! There is no stone plate or use a grill, the bread should be sprinkled with dry powder on the bottom of the grill before entering the grill, then slide the bread on the dry powder, this can prevent baking paste!