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Medium gluten flour can also be used to make bread --- milk meal bread
After the success of drawing bread last time, I increased my confidence in making bread. After a day, I began to try to make bread with medium gluten flour. From the shape to the taste, the small bread that is still worthy of praise is finally baked. From 9:15 a.m. to 6:30 p.m., the baking starts. This fermentation process is all natural fermentation. It was not baked in the sun or put into the oven for low-temperature fermentation, but let the yeast ferment slowly in the natural environment, so the whole process took a long time, but the bread tastes good. It is worth the long wait.I still use the same formula as the last time I made a small toast. At noon, I had a big meal outside and hurried home to see the noodles. It was 2.5 times as big as before. It took 4 hours for basic fermentation at room temperature. The kneading process became longer, from the previous 5 minutes to 10 minutes. The complete stage could be reached by using bread flour for 5 minutes. However, the 10 minutes of kneading with medium gluten flour this time could not reach the expansion stage. It took nearly 4 hours for the final fermentation after shaping. After dinner, it was baked immediately. I didn't expect to succeed in this attempt with medium gluten flour. The taste is a little hard, not as soft as bread flour; It is also chewy and has a strong wheat flavor. This kind of taste is just what my mother-in-law wants. My mother-in-law likes to eat this kind of "non stick" bread. I think the "stem" in my mother-in-law's mouth should be soft bread with high humidity.The shiny surface is brushed with egg liquid and sprinkled with a little sesame; The matte surface is brushed with milk mixed with a little vegetable oil, and then sprinkled with a little crispy granules.
Step 1 . Mix 170 grams of medium gluten flour with all other ingredients and stir evenly. At this point, the batter is relatively thin. Cover it with plastic wrap and let it ferment on its own
Step 2 . The flour is fermented to twice its size.
Step 3 . Mix the remaining 100 grams of flour into the wet batter and knead the dough smooth for about 10 minutes. This step doesn't require adding water, haha. Smooth the dough, it doesn't matter if it hasn't reached the expansion stage.
Step 4 . Rub the smooth dough with plastic wrap and let it sit for 15 minutes.
Step 5 . Divide the dough evenly into 9 portions. Cover with plastic wrap and let it stand for 15 minutes.
Step 6 . Roll out a long tongue like shape
Step 7 . Roll it up. Repeat this once and roll it into a long tongue shape.
Step 8 . Put it in the oven and let it ferment twice as much.
Step 9 . Place the preheated oven in the lower layer at 180 degrees Celsius for about 18 minutes.
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