WHAT YOU NEED

Ingredients

Yeast: 50 grams of natural yeast (100% water powder)
125 grams of high starch flour
95 grams of water
Main dough: 350 grams of high starch flour
150 grams of rye flour
150 grams of whole wheat flour
50 grams of white sugar
8 grams of salt
Olive oil 20 grams
400 grams of water
8 grams of quick yeast powder
200 grams of chopped walnuts
150 grams of beer
80 grams of rye flour
4 grams of quick yeast powder

How TO MADE Natural yeast beer flavored with walnuts

Steps 1 to 4

1. To make the dough: 50 g of natural yeast (100% water powder ratio) + 125 g of high-fiber flour + 95 g of water, mix into a very thick dough, cover with a preservative film, ferment at room temperature for 5-6 h, put in the refrigerator and refrigerate overnight.

2. Main dough: high starch flour 350g + black wheat flour 150g + whole wheat flour with husk 150g + water 400g + quick yeast flour 8g + sugar 50g + all yeast, cookware head 1-2 layers mixed into dough, soaked (settled) 30-60min

3. Soak the dough + 8 g of salt, mix the cookware 1-2 times, add 20 g of olive oil twice to the dough, mix the dough, this dough has a stronger membrane so that it can be cooked.

4. It is fermented at room temperature (23 degrees Celsius) for about 1-1.5 h (according to the actual room temperature observation) until it is twice as large.

Steps 5 to 8

5. The dough is divided into two equal parts, one of which is a package of 200 grams of chopped walnuts, the more chopped walnuts are not very good to operate, then the two doughs are divided into eight equal parts, the package of walnuts is about 100 grams per small portion, the dough without walnuts is 80 grams per small portion.

6. Roll around and relax for 15-30 minutes.

7. The dough is loosened, the unwrapped walnut dough is pressed into a round dough, wrapped like a sack of walnut dough, arranged into a shape, placed in a baking tray covered with a preservative film for final fermentation, about 1 h.

8. Making beer dough: 80 g of rye flour + 150 g of beer + 4 g of quick yeast flour, mixed into dough, covered with a preservative film until fully stirred.

Steps 9 to 12

9. When the dough is fully inflated, lightly press the surface of the dough with your finger, pressing hardly bounces back, and finally fermentation is completed.

10. Beer dough is rubbed on the surface of the dough.

11. Open the box and lower the heat to 250 degrees, preheat the baking stone plate 1 hour in advance, prepare a small cup of hot water and a kettle.

12. When the pan is placed in the oven, pour a small cup of hot water into the bowl of boiling water, quickly close the oven door, open the door after 2 minutes and spray some water, close the door, bake for 10 minutes, raise the heat to 200 degrees and bake about 25.

13.