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#low temperature fermented bread #country life #country house
This is a recipe for 'low-temperature fermented bread'!
(ingredient)
Polish dough: 200g water, 200g plain flour, 1g yeast
Main dough: polish + water 200g, all-purpose flour 400g, yeast 3g
20g sugar, 8g salt, 20g oil
(order)
1. First, polish the dough.
(There is a time difference depending on the room temperature)
2. Knead the main dough on the polish dough.
(Polish dough is good when bubbles come up)
3. Folding work is done twice every 30 minutes.
(It can be fermented at a low temperature in the refrigerator without folding)
4. Ferment the first time in the refrigerator for more than 12 hours.
5. Take it out of the refrigerator and increase the temperature of the dough at room temperature to allow insufficient fermentation.
(The first fermentation is good when the dough doubles to 2-3 times)
6. After splitting, let rest for 15 minutes.
7. After molding, secondary fermentation is carried out.
(When the dough doubles in size, bake it in the oven)
8. Bake in an oven preheated to 180 degrees for 25 to 30 minutes.