How to make French flatbread delicious, the homely practice of kneading French flatbread by hand

1.Raw material collection.

2.Mix all the dry ingredients in the raw materials, then gradually add warm water and stir well with chopsticks.

3.Knead the dough pieces with chopsticks and repeatedly with your wrist until a smooth dough is formed.

4.First fermentation: Seal the basin where the dough is placed with plastic wrap and place it in a warm place (preferably 28-30 degrees Celsius) to ferment until the dough is about twice the size.

5.The leavened dough is gently kneaded and then shaped into a round shape and relaxed for 15 minutes. Gently press the relaxed dough with a rolling pin.

6.Fold the dough.

7.With the bottom side facing up, shape the dough by hand to smooth it out.

8.Second fermentation: The dough is tightly sealed and fermented to twice its size.

9.The leavened dough is evenly floured on the surface with a sieve.

10.Use a knife to make a few cuts on the surface of the bread.

11.Preheat the oven to 200 degrees Celsius and bake for about 20-22 minutes until the bread is golden brown and ready to serve.

ForewordToday's French soft bread is from Setsuko Otsuka's "Falling in Love with Bread: My Sweet Baking Kitchen". Chef Otsuka, who advocates the production of reduced bread, can make delicious bread with only flour, sugar, salt, and yeast water, and after abandoning all the ornate decorations, this minimalist French soft bread brings me the sweetness of simple flour, and there is no lack of classic French white toast when savored, and the bread after the overnight has a pliable crust and a soft heart, with a bowl of miso soup, plus a few slices of bacon and a little homemade kimchi, to start the day with a rich breakfast

1. First of all, the bread flour and water must be put in proportion, not as much as the same disadvantage or less, otherwise the bread dough made is dry or sticky, so you must weigh the proportion before doing it.

2. In the process of kneading the bread, prepare to spare some flour, and at the same time sprinkle it directly on the board, so that it will be easier to knead the bread, and it will naturally not get your hands dirty.

3. Secondly, if there is a bread kneading machine at home, then it is easier to do, directly put the materials in order, so that the dough making program is pressed, then the bread dough is ready, and finally only baking is left.

4. The best way to knead the dough is to wear plastic wrap gloves, which is more hygienic and will not stick to your hands, so it is much more convenient to wear gloves.

5. Then it is ready to rent a wheel to cover the cloth, so that the kneaded dough can be covered with a covercloth, and then fermented directly, and then kneaded after fermentation is twice as large.

<> "Bread Practices. Ingredients: flour, milk, sugar, salt, yeast powder, eggs, cooking oil.

Method:1160 grams of milk + 30 grams of sugar + 2 grams of salt + 3 grams of yeast powder + 15 grams of edible oil + an egg, stir evenly, Yan Yanzhao + 250 grams of flour, stir until there is no flour, cover with plastic wrap, and place it at room temperature to ferment to twice the size.

2.Sprinkle some flour on the pad board, bring a glove, pour out the dough, knead it, rent it to expel the air, knead it a few times, divide it into seven small portions, put it in the air fryer, cover it with plastic wrap, and continue to ferment for 30 minutes.

3.Brush a layer of egg mixture, sprinkle white sesame seeds, air fryer at 170 degrees for 15 minutes, and it's done

Ingredients: 150 grams of high flour, 30 grams of low flour, 20 grams of sugar, 2 grams of salt, 5 grams of yeast, about 70 grams of water, one egg (about 50 grams), 20 grams of butter, 100 grams of old noodles.

Ingredients: 50 grams of high powder, 10 grams of low powder, 35 grams of water, yeast grams, salt grams, 5 grams of sugar.

Method: 1. Prepare various materials.

2. Make a small hole between the flour and dissolve the yeast first;

3. Then knead all the ingredients except butter into a ball;

4. Rub until the surface is smooth;

5. Take out a little dough and check that some of the film is out of the film;

6. At this time, you can add softened butter.

7. Add it in three times, don't worry, it will be absorbed in a while;

8. Knead into a fairly smooth dough;

9. Take out a little dough, and you can see that there is already a large film outlet. And later you will see a glove of Can Tan.

French bread: 1You don't need to make seeds.

2.The dough that has been stirred for 3 minutes has not even beaten the gluten at all.

In fact, French bread originated in 2005, when Guangdong Shantou Sanhui Food Factory, wanted to make a long shelf life bread, at the beginning of the look for some masters to do, but the general master will only make a few days of shelf life bread, and then at the end of 05 years to find a Guangzhou Meichen master, made a prototype of long shelf life bread, and then through Sanhui Food Factory to perfect this bread, and then by the Sanhui boss came up with a loud product name--- Sanhui wheat wind French bread, After that, this kind of French bread began to sell like crazy (Maifeng), pushing the bread to mass production, making the bread market crazy for several years, Sanhui made this kind of bread after a year, Panpan also made this kind of bread, Dali Garden was the latest of the three big brands because it did not have this technology. Until now, due to the continuous cost of raw materials, the current French bread is not as delicious as it was at the beginning.

1. Stir the high powder, low powder, salt and yeast at a slow speed; 2. Stir the water at a slow speed until the expansion is completed; 3. Take 140g of dough, add walnuts to the rest and stir slowly; 4. The dough is arranged into a round ball, fermented for 80 minutes, divided into two types of dough, 70g and 300g, and relaxed for 30 minutes; 5. Arrange 300g of dough into an olive shape; 6. Roll out the 70g dough and wrap the olive-shaped dough made in step 5, put it into the proofing box for fermentation, and the proofing time is 40 minutes; 6. Roll out the 70g dough and wrap the olive-shaped dough made in step 5, put it into the proofing box for fermentation, and the proofing time is 40 minutes; 8. Put it in the preheated oven, 240 on the top heat, 220 on the lower heat, and bake for about 20 minutes.

Ingredient; Flour, eggs, sugar, yeast, oil, improver. Ingredients are added to personal taste.

Method; 1。Put all the ingredients into the mixer and stop for 3 minutes after mixing.

2。Press the dough with a dough sheeter until the surface is smooth, fold about 4 folds and let it rise.

Break into chunks after minutes. Use a dough sheeter to press into long rows, roll into long strips, cut into pieces and put them in a baking tray to rise. Bake until 1 times the original.

4。Temperature [210 degrees - 180 degrees]