Sabata's practice of yeast head, how to do a good job of Polish yeast head Sabata?

condiments

High gluten flour127g

4 grams of salt

Yeast (dry)1.5g.

2 tablespoons milk

condiments

strong flour

105g

dried yeast

0.3 g

water

1 12g

Coarse corn flour

1?o'clock

Practice of polish yeast head Chabata

1.

Polish yeast head: high-gluten flour 105g, water 1 12g, and dry yeast 0.3g.

Dough material: high-gluten flour 127g, salt 4g, dry yeast 1.5g, 2 tablespoons milk, and a little coarse corn flour.

2.

The fermentation materials are mixed, stirred into a uniform paste, covered with plastic wrap, and fermented at room temperature for 3-4 hours. The batter is frothy, put it in the refrigerator for one night, take it out before use the next day, and keep it warm for one hour.

3.

Pour the high-gluten flour, salt and dry yeast into the bread bucket, mix them evenly, pour the leavening agent and milk into the bread machine, knead the dough for about 20 minutes, and stir into a smooth and sticky dough.

4.

Sprinkle flour on the counter and take out the dough. Dust the dough surface, pat it into a rectangle and relax for 2 minutes. Stretch both ends twice. 30% discount

5.

Coat the surface with oil and powder, cover it with plastic film, and then wake it for 30 minutes. Stretch again and fold three times.

6.

Apply oil and powder, cover with plastic wrap, and wake up 1.5-2 hours. When the dough swells, sprinkle a lot of flour on the surface of the dough and carefully roll the dough so that the dough is covered with flour.

7.

Carefully move it to the cloth, lengthen the dough and fold it by 30%.

8.

Oil and powder, cover with a towel and wake up for 45-60 minutes. After the dough swells, put the baking tray in the oven, put the grill on the middle and upper floors, empty the tray, and preheat it for 10 minutes to 230 degrees. Sprinkle corn flour on the board.

9.

Carefully move the dough to the chopping board and stretch it to about 23 cm. Carefully slide the dough into the baking tray. Add hot water to the baking tray above. Turn off the oven. Open the door after 30 seconds and spray water on the wall, once every 30 seconds, three times. Then adjust the oven to 230 degrees and bake for 10-20 minutes. Bread is golden yellow and baked.

Cooking tips

Milk can be replaced by water.

Steam baking can make the crust soft and shiny.

This bread can also be baked without steam.