不用揉面的免揉面包（Knead dough without kneading dough）.docVIP

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不用揉面的免揉面包（Knead dough without kneading dough）.doc

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不用揉面的免揉面包（Knead dough without kneading dough） Knead dough without kneading dough Knead dough without kneading dough Non knead bread material: high gluten flour 420 grams, namely dissolve yeast 1 grams, salt 8 grams, water 430 grams, room temperature Baking temperature: 250 degrees, such as 1 large bread for 45 minutes, such as two small bread for 25 minutes The process of kneading bread without kneading dough: 1. Prepare all the materials. The most important thing about this bread is its dough, and it takes 18 hours in advance to prepare. The reason why it can be avoided is that the yeast becomes very active after a long time of fermentation throughout the night at room temperature. 2, 420 grams of flour, 8 grams of salt in the container mix. 3, add 1 grams, that is, dissolved yeast, mixed evenly. 4. Mix all dry ingredients and then add water at room temperature. I used ice water one or two times carelessly, and it didnt work very well. Because yeast is most active at room temperature unless your yeast is dead. Stir it quickly after adding water. It may be difficult to start at first, but it will be ready in a minute. Now I can mix it in a minute. 5. Close the container and let it ferment for 18 hours at room temperature. (once, because of the time, I added a little more yeast and then fermented it for only 12 hours at room temperature, but it turned out OK, but it tasted better for 18 hours). After the end of the fermentation, I divided the dough into two parts and tried making bread in two ways. Method 1: baking method Baking paper on a baking sheet is the easiest way to base it. 6, the first second times fermentation. Prepare a towel, sprinkle plenty of high gluten flour on the towel, and sprinkle some bran or flax seeds at the same time. Remove the dough from the container and put it on the towel. The dough will be very loose and youll need to blow it out of the container. Then use your hands to form the dough into a circle, the seam of the dough down, be carefu