I've never really understood the meaning of cutting.I just like the layered feel of the scratches after baking.I can't always figure out the depth of the cut.Every time I use a knife, I'm always careful, I'm afraid it's too deep and too shallow.It's always hard to find the right size.It wasn't until three pieces of rye bread swelled up in the oven that I realized the meaning of cutting.Watching them expand under the heat, the skin tenses more and more, as if a balloon full of gas is still constantly expanding, expanding...It's scary that they're going to explode into pieces in an instant, and you want to help them....At that moment, it suddenly became clear that the cut was not only a beautiful layer, but also a release.The bread detail book makes it clear that after the last stirring, some carbonic acid gas will accumulate inside the dough, at which time, through scratching, the gas inside the bread can be dispersed into the air, so that the dough as a whole expands evenly, so that when baking, it can be heated evenly, and finally baked out aesthetically pleasing bread.At that moment, the dough must have swelled up....

WHAT YOU NEED

Ingredients

100 grams of starch
12 grams of rye flour
2 grams of milk powder
0.5 grams of malt sugar
2 grams of butter
2 grams of dry yeast
82 ml of water
2 grams of salt

How TO MADE Rye bread

Steps 1 to 4

1. Materials used

2. Hydrate the malt sugar.

3. Pour into the bucket with all the materials.

4. Processed and stirred for 30 minutes

Steps 5 to 8

5. Pull out the membrane.

6. Put in a bowl, 28-30 degrees, ferment for about 60 minutes

7. Growing up

8. Divide into 3 equal points, roll around, relax for 15 minutes

Steps 9 to 12

9. By plane

10. Fold three times.

11. Rotate 180 degrees and fold again.

12. Yes, fold the interface.

Steps 13 to 16

13. Grinding into a kernel

14. Put on a towel, 32 degrees, ferment for about 50 minutes

15. Cut the blade vertically in the middle of the dough

16. Put in a preheated oven, sprinkle water on the surface, put in the oven, middle layer, heat up to 200 degrees, bake for about 15 minutes

Steps 17 to 20

17. Gold on the surface, furnace

Handy cooking tips

　　The fermentation time needs to be adjusted according to the temperature.Before baking, the pan is preheated with the oven, and then the dough is transferred to the pan and baked in the oven.