Non-kneading French Country Bread
Without kneading dough at all, a home oven can also make a crisp outer skin and a soft inner rye bag.
Food Ingredients
Medium gluten powder
360g
rye flour
36 grams
sea salt
7 grams
dry yeast
2.5g
Water
296g
Step
1
Simple and delicious European bag varieties, the more you chew, the more fragrant, let's make it together.
2
Mix all dry materials together and mix well.
3
Slowly add water, first stir into dough, then knead.
4
This dough has a relatively large water content. Wear gloves and knead it until there are no large particles of dough pimples. No dry powder can be seen. Cover the pot directly and let it stand for hydrolysis for 30 minutes.
5
Hand wet, rotate, stretch and fold up
6
After folding, smooth side up, the second static hydrolysis for 30 minutes
7
After standing again, the dough is smoother, continue to stretch and fold a circle
8
Let it stand again and wait for 30 minutes.
9
After three times of standing, the dough can be stretched longer and rolled up directly on an elongated basis
10
After relaxation for 5 minutes, the film on the surface can be observed. The state of the film is tough and thin, with a round and smooth break.
11
State after two hours of fermentation at room temperature
12
Sprinkle more flour on the kneading pad, turn the smooth side down, gently pinch the corners and stretch them to fold them in the middle.
13
Fold well, pinch the bottom edge to close up, and protect the gas inside.
14
Lay up the dough and place it on a relatively thick baking paper, and finally ferment for half an hour.
15
When fermenting, put the cast iron pan and lid together in the oven to preheat. Before entering the oven, cut some beautiful patterns for the bread.
16
Be sure to wear gloves. Put the bread in the pot, cover the lid and bake. After 20 minutes, remove the lid and color it after baking for another 10 minutes.
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