Courtesy ofI've been counting this for almost two weeks.I was going to leave this work, which requires careful planning and organization, to the end of the bookstore.However, when the thermometer showed that the room temperature fluctuated up and down by 22 degrees, the thermometer moved the plan forward.Because there's a fermentation that lasts for 15 to 20 hours at 22 to 25 degrees.If we wait until the end, when summer comes, it will probably be difficult to have such an uncontrolled temperature.Therefore, it is better to act as soon as possible before the temperature rises.Three types of bread, walnut raisin bread, French country bread, and French rye bread, all use uniform yeast, and are all part of the same amount of yeast, even a small part.

WHAT YOU NEED

Ingredients

100 grams of starch
25 grams of rye flour
White sugar 6 grams
6 grams of butter
Fermented 25 grams
2 grams of dry yeast
78 ml of water
Walnuts 18 grams
18 grams of raisins
100 grams of starch
1 g of dry yeast
68 ml of water
2.5 grams of salt
2 grams of salt

How TO MADE Walnut and raisin bread

Steps 1 to 4

1. Yeast: 100 grams of starch, 2 grams of salt, 1 grams of dry yeast, 68 ml of water

2. Pour the yeast into a large bowl.

3. Mix into a uniform dough, put at 28-30 degrees, ferment for 1-3 hours,

4. Growing up

Steps 5 to 8

5. Round and round

6. Wrap in a preservative film, put in the refrigerator, refrigerate overnight and remove.

7. The dough: 100 grams of starch, 25 grams of black wheat flour, 6 grams of white sugar, 2.5 grams of salt, 6 grams of butter, 25 grams of yeast, 2 grams of dry yeast, 78 ml of water, 18 grams of walnuts, 18 grams of raisins

8. 25 grams of yeast and dough, excluding butter and fruit, poured into barrels

Steps 9 to 12

9. Stir for 13 minutes

10. Add butter and stir for 30 minutes.

11. Pull out the film.

12. Add walnuts and raisins, stir evenly

Steps 13 to 16

13. Put it in a large bowl, 28-30 degrees, ferment for 60 minutes.

14. Growing up

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

16. By plane

Steps 17 to 20

17. Folded in three, flat

18. Rotate 180 degrees, fold again, and flatten.

19. Yes, fold the interface.

20. Rolled into rods

Steps 21 to 24

21. Put in a pan, 35 degrees, ferment for 50 minutes

22. The surface is divided into two slanted slits.

23. Spray water on the surface, put in a preheated oven at 220 degrees, middle layer, bake for about 15 minutes

24. Gold on the surface, furnace

Handy cooking tips

　　Walnuts need to be broken into larger grains beforehand.This bread can also be made in a circle.The cutting style can be changed at will.The baking time and temperature need to be adjusted according to the actual conditions of the oven.