STEP 1/6
How to make dough: Mix and knead ingredients so that only salt and yeast are not directly touched.
When the dough is tangled as much, add oil at the end to smooth the dough.
display one's fighting spirit. (Push, pull, push, push~)[Laughing]
STEP 2/6
First fermentation time: 60 minutes (27 degrees)
Adjust the fermentation time according to the dough condition and dough temperature with more than twice the volume.
STEP 3/6
3) Split: 200g x 12 pieces (4 pieces), weight deviation per split dough should be small.
4) Rounding: Round the surface of the dough so that it is smooth.
5) Medium fermentation: 10 to 20 minutes, cover the dough with a plastic cover to prevent it from drying.
STEP 4/6
formal form
Remove large gases by pushing the dough to a constant thickness with a rolling pin.
Fold three layers to the center.
Roll it hard and round from one side.
Seal the joint well.
STEP 5/6
Fanning: Place the 4 pieces in a bread mold with the joints underneath, spaced well.
2nd fermentation: 60 minutes (40 degrees)
Degree of fermentation: Ferment until the dough is 1cm higher than the height of the pan.
STEP 6/6
Bake: 185 degrees 35 minutes
Bake enough to brown the surface of the bread so that it does not collapse.
The more corn flour you use, the less gluten you have, the shorter the kneading time
1st and 2nd fermentation time: If the dough temperature is high, make it short, and if the dough temperature is low, make it long. (If the temperature is high, yeast activity increases.)
Compared to the hard work of making bread without a machine at home
I didn't use it very often, even though it wasn't that difficult or complicated.
When you make it, you feel that the taste and flavor of the bread are different, as well as the fact that it becomes less hard later.