Recently, I was fascinated by five minutes of bread. This book is an initiative of two American authors. One is a family Baker and the other is an experienced baker. They wrote this magical book together, and it was translated into Chinese by my Oubao idol, Texas Peasant Hot Cooker and Sister Xiaode. I saw it on Xiaodes blog five minutes ago, but I didnt realize its greatness at that time. I didnt realize it until I had some preliminary knowledge of Obao and read the book. It was really an interesting idea. First of all, Im a European bag enthusiast, and I dont think its very meaningful to start this book if youre only interested in soft sweet Asian sweet bread, which is more like snacks. But for those of me who love European bags, I like bread that highlights the original flavor of dough, the slightly sour and salty flavor, and the flavor of various spices, with the original wheat fragrance, very attractive. But Oubao usually needs a longer operation time, because this kind of bag usually does not add more accessories, so it needs a long time of fermentation, and as little as possible kneading noodles, to wake up the flavor of flour, usually because of time reasons, hinder me to make bags. But this bread is different. First of all, it doesnt take only five minutes to finish the whole dough, but it takes only five minutes for you to operate it. And the dough that you make in five minutes can be refrigerated or frozen for a long time in the refrigerator. This way, fresh bread can be eaten for a week at a time. I dont think so. Better than that. Besides, the principle of this book, I think, is to bring the theory of soaking gluten, dough water content and low temperature and long-term fermentation into full play. The bread in this book does not need to knead dough, which is really a good news for some big holes in the Oubao, because you do not need to play with the dough to break free and anti-break free. Game, just mix all kinds of raw materials together, then ferment at room temperature once, then put into the refrigerator for a week to start the dough gradually mature process, basic refrigeration 2-3 days later the flavor of dough gradually mature, each time at the beginning of the dough cut from the refrigerator, simple shaping, secondary fermentation. And preheat the oven, cut the bags, bake, a fresh and flavored bread is born. Even if you need fresh bread every morning and dont have time to wait for the second round, you can take out the dough the night before and put it in the refrigerator after shaping, so that the second fermentation can also be completed in the refrigerator, so the next day. In the morning, you can warm the dough while preheating the oven, and then you can bake it directly. Well, after a long time, lets move and make the first bread, French spherical dough, which is also the most basic dough.
Medium flour here is the American standard. It is recommended to use bread flour or high flour in China. I do this amount of 23 at a time because my box is not big enough to fill the whole box after fermentation.
This is the first time that I baked a French ball bag. After three days, the flavor gradually became fuller. The dough was slightly sour, with wheat fragrance, and a slight salty taste. It was baked with slate. Its skin was thin and crisp, and it was delicious. But for the first time I didnt use enough gluten and the second time was a little longer, so the bag was flat and I continued to work hard