Paul version of rye bread (bloom upgrade)

I really like "Paul teaches you to make bread", the ingredients and steps are all, this rye bread is made on the basis of Bloom, fine-tuning, about 2 days to eat (Paul is basically 500G powder Big bread, eat for about 4 days every day, the flavor is not so good), more suitable for one-person kitchen.

I really like "Paul teaches you to make bread", the ingredients and steps are all, this rye bread is made on the basis of Bloom, fine-tuning, about 2 days to eat (Paul is basically 500G powder Big bread, eat for about 4 days every day, the flavor is not so good), more suitable for one-person kitchen.

Material

Miscellaneous grains a little
Rye flour 75g
High-gluten flour 250g
olive oil 30ml
salt 5g
Powdered sugar 5g
yeast 5g
water 200ml

Rye flour, high-gluten flour, cereals, salt, powdered sugar, yeast, olive oil and water.

Stir with a wooden spoon first, then use your hands. See the humidity of the dough and add water. It's okay to stick your hands a little bit, and make sure all the materials are mixed together.

The noodles will be a bit sticky at this time, just sprinkle olive oil on the chopping board.

Probably kneaded into a ball, fermented in the pot for the first time, covered with plastic wrap. (2 hours fermentation time)

Start kneading. Pull-fold-beat-flatten in ten minutes.

Ferment again (2 hours)

The oven is preheated to 220 degrees. I do n’t have a slate. I preheated the baking pan directly. After ten minutes, I took out the baking pan and put the shaped bread on it. Put hot water in the bottom of the oven to make steam. After the bread is put in, spray it twice more with a watering can.

Bake for 25 minutes, flip the direction of the baking pan in the middle. Leave it out for more than 4 hours. I let it go for one night, and it was a pleasant surprise to cut the next day.

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