How to make artisan bread and how to make it delicious

The steps of the artisanal bread making process.

1 Depending on the recipe of the bread, the ingredients used are also different, but the kneading process can basically refer to the following steps.

2. Weigh flour, sugar, salt, milk powder.

3. Weigh flour, sugar, salt, milk powder.

4 Add the water in which the yeast is dissolved, and the other half of the water.

5Add the beaten egg mixture.

6Knead into a dough.

7. After kneading to a certain extent, open the dough, at this time, the dough will be pulled out of many holes if it is slightly thinner, and you can add butter at this time.

8Add the softened butter and knead until the dough becomes smooth and elastic.

9 At this time, the dough is opened, and the dough can form a thin film, but the film is easy to break, and the cracked hole is irregularly shaped, and the dough reaches the expansion stage. If you make most of the sweet bread and prepared bread, you can stop kneading the dough at this stage.

10 Even if it is pierced, the cracked hole will appear as a very, very smooth round hole. The full stage of dough can be used to make most of the toast.

11Put the kneaded dough in a large basin, cover with plastic wrap, and put it in a warm place for the first fermentation.

12 to 2 times the size of the original dough.

13. Dip your fingers in dry flour and insert them into the dough, and after pulling out your fingers, the holes will not collapse, will not retract, and will remain in their original state, and the first fermentation will be completed.

14. After the fermented dough is exhausted, it is divided into the required number of portions according to the requirements of the distribution, and the shape is formed into a circle by hand.

15. After the fermented dough is exhausted, it is shaped according to the need, and then proofed at room temperature for about 15 minutes, and the final shaping is carried out according to the specific situation of the recipe, and the second fermentation is carried out, and baking.

Tips. Depending on the recipe of the bread, the ingredients used are also different, but the kneading process can basically refer to the above steps.

Toast bread: Oven lower-middle, 165 degrees, about 35 minutes.

Sweet bread: Medium oven, 180 degrees, 12 minutes.

This bread is soft and crispy.

Today's steamed bread does not need to be fermented twice, and it can be steamed so well as long as it is proofed once.

Ingredients: 200 grams of high-gluten flour, 4 grams of salt, 6 grams of fresh yeast, 130 grams of ice water, 150 grams of cranberries.

The total weight is 400 grams, each 200 grams, can make 2 pieces.

The practice of artisan bread1.Make a powder wall with ice water and flour.

2.Gently mix the powder and water in the middle with your hands.

3.Mix the flour Iwaga and water into a ball and knead it.

4.Knead until the dough has a small amount of gluten.

5.Add fresh yeast.

6.Knead until the dough is smooth and has the right amount of gluten.

7.Place in a basin and refrigerate for 20 minutes.

8.After refrigeration, the dough will produce a smooth gluten.

9.Add the cranberries and mix well.

10.Ferment at room temperature for 40 minutes.

11.Ferment until the original volume doubles.

12.Divide into 100 grams and rub until long and thick into a long and thick shape.

13.Roll the dough into 20 cm strips.

14.The two are joined together to form a heart shape.

15.Ferment at room temperature for 60 minutes in a baking pan.

16.Sprinkle cake flour on top.

17.Take a home oven on 270 heat and 250 on 18Spray with some water and bake for 20 minutes until golden brown.

1. First of all, we pour the milk into the cup, add an appropriate amount of yeast powder and sugar and stir well.

2. Pour 400g of flour into a larger bowl, then beat in an egg, leaving some egg yolk out by the way, not too much.

3. Then slowly add the stirred milk, generally pour it in two or three times, and stir well with chopsticks.

4. Rub evenly and softly with your hands. You can pat on the template for more force. At this time, we dig a small hole in the middle of the kneaded dough and add a little peanut oil (in fact, it is better to put butter, there is no butter here, only cooking oil can be substituted).

5. Then continue to knead evenly, put it in a bowl, cover with a layer of plastic wrap and ferment for about half an hour.

6. After the fermentation is completed, take it out and put it on a wooden board to knead and drain the air in the dough. And make a long strip.

7. Divide the noodles into evenly sized blanks, coat them with a layer of egg yolk liquid and sprinkle some black sesame seeds.

8. Then make all the blanks like above, brush a layer of oil in the rice cooker, and put the bread dough in.

9. Put the rice cooker in it and press and hold the key to cook the rice, and cook until it is kept warm.

The bread is prepared as follows:

Ingredients: 400 grams of bread flour, 2 eggs, pumpkin, sweet potato, bean paste, 4 grams of yeast, 40 grams of sugar, 250 ml of milk.

1. Cut pumpkin and sweet potatoes into thin slices respectively, the purpose is to steam quickly, put them in a steamer and boil, turn to medium heat and steam for 15 minutes, and then take them out and grind them into puree for later use.

Beat 2 eggs into the gram of high-gluten flour, then add 4 grams of yeast, 40 grams of sugar (sugar can be appropriately increased or decreased according to personal taste), and then divide a small amount into a small number of times with 250 grams of warm milk and noodles, stir the noodles into a flocculent shape and then knead into a dough, the surface of the dough is smeared with a layer of corn oil, and then covered with plastic wrap and put in a warm place to rise to twice the size.

3. Knead the fermented dough again, drain the gas inside, and then divide it into 9 equal parts, knead each part round, put it in an oiled bowl and continue to rise for 20 minutes.

4. After proofing, roll each piece into a thin cake, take the bottom or flat plate of a cake mold, brush a layer of vegetable oil on the bottom of the mold to prevent sticking, and then spread the rolled crust on it, and evenly smear a layer of sweet potato puree on the crust.

5. Then spread a layer of pie crust, then a layer of bean paste, then a layer of pie crust, then a layer of pumpkin puree, and then a layer of pie crust, and so on, spread the 9 pie crusts one by one, the last layer should not be wiped with anything, the bottom layer should be rolled out a little larger, and then wrapped along the circle with the bottom layer of pie crust.

6. Take a round bottle cap and press a small circle in the middle, then divide it into 8 equal parts along the edge of the small circle with a knife, cut it outward with a knife, and then pinch the two parts with both hands and turn them outward, so that the bean paste, pumpkin puree, and sweet potato puree in the middle are exposed.

7. Brush another layer of egg yolk liquid on it, the more the egg yolk liquid is brushed, the more yellow the color is, the more beautiful it is, sprinkle with an appropriate amount of desiccated coconut, and then put it in the steamer without **, and let it rise for 10 minutes for the second time.

After a few minutes, turn on the high heat and steam for 30 minutes, turn off the heat and continue to simmer for 5 minutes, after steaming, brush a layer of honey on top of the bread, and the brushed, sweet and fluffy colored bread is ready.

The recipe I used is just a rough idea.

First take a pound or so of flour, put it aside and wait.

Next, about 100 grams of sugar, 1 egg, about 7 grams of yeast, and 5 grams of salt.

Sugar and yeast together will play a sterilizing role, but sugar in the dough can also help yeast speed up fermentation.

The water is about 60% of the flour, pour it into the previous ingredient and mix well.

Mix well, pour in flour and mix into a dough.

The next step is to find a clean table, put the dough on the table and start breaking the dough.

After frustrating the tendons, switch to kneading techniques as shown in the figure below for about 5 minutes, and the gluten of the dough can be about 7 percent.

The next step is to add oil, the oil is about 50 grams, and the technique is the same as the previous kneading technique, you can also see the picture below.

After kneading, the next step is to relax the dough for about 10 minutes.

After loosening, you can divide the dough, I am a divided into about 40 grams.

What you need to do after dividing is to frustrate the dough, and the next step of the sex circle is still relaxed for 10 minutes, and you can start rolling the dough after it is loosened, and the practice is shown in the <> picture

After rolling, put it in the pre-made desiccated coconut, roll it out, take it out and put it in the baking tray 0k, and it can be baked in about two hours after the weather is now.

Steamed bread is easy to learn, and this method ensures that you make the bread fluffy and soft.

With this method, you don't have to buy bread anymore.

1. Beat the eggs, pour in flour, milk, baking powder and sugar and knead them into a ball.

2. Add sunflower oil and continue to knead, and ferment after kneading.

3. Grease the bottom of the bowl and let the dough rise to twice as large.

4. After fermentation, continue to knead, exhaust, knead into a small dough, roll it full of desiccated coconut, put it into a pot of warm water to ferment until it is twice the size, and take it out.

5. Preheat at 200 degrees in advance for 10 minutes, then enter the oven, heat 170 for 10 minutes, continue to ferment, and then bake for 10 minutes at 170 degrees.

Tips:

High-gluten flour is easy to be hard, you can use medium gluten, add general ordinary flour, and try to heat the basin first to help the dough rise.

No face, no awakening, soft and rich layers!

Steamed bread and toast to see which one is more popular!

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

You can go to a professional school to learn bread, and if it's just a hobby, you can take a short-term class, so that you can get started faster.

The practice of homemade traditional bread.

Put milk, water, salt, sugar and eggs in the container, I used a beaten egg here because there was some egg liquid left.

Add flour and butter, the butter does not need to be softened, and if you knead it by hand, it is better to soften the butter.

I use a bread machine, adjust the dough to leave, the time is set for one hour, when the time is up, do not take out the dough, and wait for 30 minutes to rise. The dough will be twice as large. Then take it out.

Take out the dough, press and knead, exhaust, until the air is discharged, there is no feeling of swelling, divide the dough evenly into 16 small balls, put it in the test plate brushed with butter, cover with plastic wrap, and ferment for about 20 minutes.

Wait until the dough is twice as large.

Brush with a little of the egg wash left over and bake in the oven. 180 degrees, preheat for 5 minutes, bake for 25 minutes.

Once the bread is colored, it can be taken out, and be sure to wait for it to be colored, so that the baked bread is beautiful.

Look how soft it is.

TipsBecause the dryness and humidity of flour are not the same, we should adjust the amount of water according to the flour, whether the bread is soft or not has a lot to do with the secondary fermentation, friends must strictly follow the proportion of fermentation and then bake! Once again, I wish you all success.