Soft strawberry jam bread, not greasy, 350 grams of flour baked on a large plate, breakfast for 4 people solved. Using the direct fermentation method to make bread, often eating very soft on the same day, after a day, the bread gradually aged, not only the volume of the naked eye visible shrinkage, the taste is dry and rough. Since I used Polish seeds, I don't want to use direct fermentation anymore.
Although polish seeds need to be prepared several hours in advance, they can also be mixed and put in the refrigerator for one night, and the next day they have to use it directly when they are free, which saves a lot of time, and there is no waste of time with bread that is directly fermented. Compared with the direct fermentation method of bread, the polish dough with the same proportion of powder and water is kneaded to save time, the glove film is fast, and the finished bread is very soft, and it is soft for 3 days.
I baked a large plate of strawberry jam bread with Polish seeds today, and the sweet and sour jam added flavor to the flavor. Only 350 grams of flour were used, but such a large plate was baked, and the breakfast for 4 people was easily solved, and there was no worry at all.
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【Polish species】 70 grams of high gluten flour, 1 gram of dry yeast, 70 grams of cold water
【Main dough】 280 grams of high gluten flour, 3 grams of high sugar resistant dry yeast, 20 grams of sugar, 3 grams of salt, 100 grams of cold water, 60 grams of light cream, 25 grams of butter
【Sandwich decoration】 Strawberry jam to taste, brush the surface of the egg liquid to taste, sprinkle the surface of the almond slices to taste
【Quantity】 12 pieces, 20*20CM baking pan
【Baking】 Heat at 180 degrees, heat at 200 degrees, about 25 hours
【Production process】
1. Prepare the main dough material and Polish dough: 280 g of high gluten flour, 3 g of high sugar resistant dry yeast, 20 g of sugar, 3 g of salt, 105 g of cold water, 60 g of light cream, 25 g of butter; no light cream can be exchanged for about 50-55 g of cold water or milk;
2. Let's take a flashback and talk about the production of Polish seeds: 70 grams of high-gluten flour, 1 gram of dry yeast, 70 grams of cold water; the amount of polish flour is 25% of the amount of main dough powder; do it a few hours in advance, freeze fermentation at room temperature or in the refrigerator, choose when to do it according to your own time; the volume of the fermented Polish species is 2-2.5 times the size of the original, and the large and small bubbles visible to the naked eye on the surface are visible;
3. Dig up the dough with a spoon, you can see the slender brushing and atmospheric holes, there is no obvious sour taste, there is a slight pleasant fermentation taste;
4. Pull the painting back again: put the Polish dough and the main dough material except butter into the kneading bucket; without understanding the water absorption rate of the flour, you can reserve 20 grams of cold water, see the dough status and then decide whether to add water;
5. Stir the ingredients at a low speed of the first gear of the chef machine for about 5 minutes, the dough is smooth, and when you can pull out the coarse film, pour the butter into the dough;
6. First use 1 gear low speed to integrate all the butter into the dough, and then use 3 gears to beat the dough, the dough is soft and smooth, non-stick to the basin wall, pull a piece of dough by hand, can prop up a transparent and elastic film, kneading ends;
7. Wrap the dough round and place in a deep basin, cover with plastic wrap or cover, and place in a warm and moist place for basic fermentation;
8. I use a fermentation tank, temperature 28, humidity 65, time about 3 hours;
9. The dough is 2 times larger than the original, the finger dipped in the flour pokes a hole in the top of the dough, does not collapse or retract, and the fermentation is successful;
10. Pour the dough on the board, gently tap the exhaust, weigh and divide into 12 equal parts, knead separately, cover the plastic wrap and relax for 10-15 minutes, press the dough with your fingers, and loosen it into place without rebounding;
11. Take a dough and pat it flat, roll it out again, there is the size of a palm, put your favorite jam in the middle, not too much, if the jam is thin, don't put too much, the jam is too much, one is not easy to wrap, and the second extends the baking time;
12. After the four sides are pinched, the gap is firmly kneaded to form a round ball;
13. Treat the other doughs in turn, and put each package in a non-stick baking tray with the seal facing down; the baking tray size is 20*20cm;
14. The wrapped jam bread blank is placed in the fermentation box for secondary fermentation, temperature 32, humidity 65, time is about 40 minutes;
15. When the bread blank is about 2 times, brush the surface with egg mixture, sprinkle with an appropriate amount of almond slices, and the oven begins to preheat for 200 degrees;
16. Send the raw bread blanks into the lower layer of the preheated oven, heat 180 degrees, heat 200 degrees, 25 minutes, adjust the temperature and time according to the actual situation of the oven; immediately after baking, bake, demould, dry on the rack until hand temperature into the bag to save.
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1. Make bread with Polish seeds, kneading noodles saves time, the film is fast, and the finished product is softer than the bread of the direct fermentation method, and it is not hard for 3 days;
2. The amount of water in the whole dough is about 65% of the total amount of flour, which is adjusted according to the water absorption rate of the flour; when calculating the water volume of the main dough, the excess water in the Polish species should be counted so as not to make the final dough too thin and formless;
3. The temperature and time of baking are adjusted according to the size of the bread, the material of the baking tray, the taste and coloring of personal preferences, and the actual situation of the oven;
4. The bread that cannot be eaten is stored in a bag at room temperature, if it is not eaten for many days, it can be bagged into the refrigerator for freezing, and after melting the ice before eating, it is baked in the oven at 180 degrees for 3-5 minutes, and it can be restored as before.
"Make a good meal with love, record the beauty with your heart, and use a simple method to present the mellow taste of the ingredients." I'm Meggy Dancing Apple, a national level health manager and a stay-at-home mom. Welcome to follow, like, forward, favorite, leave a message! Happy to know you, may happiness and deliciousness always accompany you and me!
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