The practice of soda bread in Germany

Low-gluten flour150g

Salt10g

300 grams milk

Yeast 3 g

Decorative alkaline water

Warm water 1000g

Baking alkali 40g

Stir warm water and baking soda evenly, and cool for later use.

duricrust

Suitable baking salt

The practice of making bread in Germany

Pour all the materials in the dough into the dough and stir until it is fully expanded, so that you can pull out the mask that can print fingerprints. The temperature of the dough may be a little high, about 30 degrees. The lower the dough temperature, the better, but this dough is hard and the natural beating temperature will be high. )

Immediately divide the beaten dough into 70g balls, cover them with plastic wrap and relax at room temperature of 25 degrees for 20 minutes.

Relax and roll the dough into an oval shape.

Put the dough horizontally.

Roll the dough into a cylinder and knead it into a strip about 60 cm thick in the middle and thin on both sides. Please look at the shape of dough in the video below.

Fix the dough with video.

After shaping, put it neatly on a baking tray, cover it with plastic wrap, and wake it at room temperature of 25 degrees for 40 minutes.

Put the dough in the freezer to freeze it hard, so that the bread will not be deformed in alkaline water.

Put the frozen dough into the prepared decorative alkaline water, and let all the bread sink into the alkaline water for about 30 seconds.

Put the soaked dough neatly on the baking tray, put on gloves and use a high-temperature cloth.

Draw a knife edge on the salted dough and a knife edge on both sides. Finally, sprinkle decorative baking salt on the knife edge and bake it in the furnace.

Bake at 230℃ and 200℃ for about 10 minutes, as shown in the color above.

skill

1. After the dough is beaten, it must be divided immediately. Dough is not allowed to rise, which has a great influence on the subsequent molding.

2. Be sure to wear gloves when soaking in alkaline water, and pay attention to safety.

Baking soda must not be tasted with your mouth, it will burn your tongue. It must be kept out of the reach of children.

4. When the dough is formed, you must make one and take one to prevent the crust from drying out.