Levain whey black sesame rye bags

The weight is suitable for 20 cm fermentation rattan basket. The fermentation process is carried out at 25 degrees. Please control the fermentation time according to the actual room temperature and dough state. Dried yeast version, please move to the recipe previously passed on [whey black sesame rye bags]

Food Material List

1 Levain fermentation head: natural fermentation (100% water powder ratio) 25g
2 Levain Fermentation Head: High Gluten Flour 125g
3 Levain fermentation head: water 80g
4 Main dough: high gluten flour 80g
5 Main dough: rye flour 100g
6 Main dough: natural fermentation 40g
7 Main dough: sea salt 5g
8 Main dough: cooked black sesame 20g
9 Master dough: whey 70g

Operational steps

1 The fermentation materials were mixed and stirred evenly, covered with fresh-keeping film at 25 degrees for 8 hours at room temperature. The dough of fermented head doubled.
2 The main dough material is mixed with all levain fermentation heads.
3 Hand rubbing lasts for about 10 minutes to extend. Fermentation at room temperature of 25 degrees covered with fresh-keeping film lasted for 2 hours.
4 The dough is doubled in size.
5 Pat the exhausted dough gently and put it into the vine basket which has been sprinkled with flour. Cover the fresh-keeping film and ferment for 90 minutes at room temperature of 25 degrees.
6 The state after fermentation.
7 Pour it on a pizza board with a baking linoleum (or an endless baking tray) and cut the package according to your preferences. The baking slab is placed in the middle and lower grill, and the oven is preheated at 230 degrees. The preheating process is fermented for 30 minutes.
8 Spray water on the oven wall and close the door immediately. Then the dough and the baking oil cloth are fed into the slab with a pizza board. Bake for 35 minutes. Tin paper can be added when the tinting degree is observed at 10 minutes.

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