How to make European style bread how to make it delicious

European-style bread DIY practice ?

Dry flour ingredients weighed and poured into the basin, salt and yeast should be divided into two sides to put, in the middle of the flour to pull out a hole, while adding water with their hands in the powder, rotating, moistening the flour, kneading into a ball and then removed, put on the board to start kneading (yeast does not need to activate the yeast with warm water)

Kneading techniques according to personal preference, usually I knead 250g of dough needs 10 minutes, 500g needs 30 minutes, the hand strong students may be able to 10 minutes to do 500g; the dough to the expansion stage is almost not sticky, the dough will not stick to the surface of the body. If you have big hands, you may be able to handle 500g in 10 minutes; the dough should be kneaded until it reaches the extension stage, when the dough is almost non-sticky, and the kneaded dough will naturally be close to a ball, and then pull up the dough to show the organization shown in the picture (a thinner film, with holes that are rounded at the edges of the dough)

Now, you can ferment the dough in one go, and the container should be more than twice as big as the dough volume; if the air is dry, spray a bit of water on the surface of the dough. If the air is dry, you can spray a little water on the surface of the dough, seal the container with plastic wrap, and let it ferment for about 2 hours until it doubles in size; to check the fermentation level, dip your finger in flour and poke a hole in the dough; if it doesn't bounce back, it's done

Primal: After the primary fermentation is done, take out the dough, flatten it, exhaust it, knead it well, and gather the bottom to make it into a ball shape. DIY: once the fermentation is complete, exhaust the dough and then flatten it, spread the dried fruit on the dough, roll it up from the top downwards, put the ends into the center, knead it well, gather it into a ball, sprinkle the container with dry powder, put it into the oven for the second fermentation

Second fermentation also needs to be fermented until it doubles in size, about one hour; when the fermentation is complete, take out the container, put the baking tray with greaseproof paper and invert the dough onto a baking tray, sprinkle the surface with dry powder, make a cross in the middle, and leave at 200 degrees Celsius for 30 minutes; each oven has a different temperature. The first step is to make sure that the bread is cooked to perfection, and that it is cooked to the highest quality.