Medium Super Soft - No Glove Membrane - Cranberry Butter-Free Drawn Bread

Published Jan 16, 2022 at 03:15am ET

A pot friend just bought an oven and wanted to make bread, so he asked me, which kind of bread is the softest and the best? Ill say medium. And then I asked me what is the middle species... Well, to put it simply, the middle kind is to add yeast to a part of the flour, knead it into a ball, as a "seed", ferment at low temperature for several hours, and then add some flour and dried fruit and other materials to carry out secondary fermentation and baking. The bread made by the method of refrigerated mid-seed has soft tissue, good taste and flexible operation time. It can be kneaded the first night and put into the refrigerator freezer for refrigeration and fermentation for one night. It can be cooked the next morning or in the morning with good dough for refrigeration. It can be done again after work at night. This method reduces the fermentation temperature, prolongs the fermentation time, makes the yeast ferment more fully, makes the bread more delicate and soft, and has a fermentation fragrance. Anyway, my familys big pot friends and small pot friends all like to eat this kind of food, they say its better than the direct fermentation method. The golden ratio of medium and main dough is 7:3. I made an eight-inch square. You can also adjust the dosage according to your own needs. This bread is butterless and does not need to be rubbed into the glove film, so it can also be drawn without butter.

Food Material List

1 High gluten powder Two hundred and thirty
2 milk One hundred and twenty
3 Yeast powder Two
4 sugar Ten

Operational steps

1 The yeast powder in the main ingredient is melted with milk and synthesized with high-gluten powder. Milk can be at room temperature, or at a slight temperature, just try to be below body temperature. The dough should not be stirred excessively. It can be doubled.
2 The dough is packed in a fresh-keeping bag, flattened and tied to the top, leaving room for expansion. It is refrigerated and fermented overnight. The dough flattening and refrigeration is to keep the temperature of the outer layer and the inner core of the dough consistent, so that the dough can be fermented evenly.
3 Take out the fermented medium-sized dough, pull it into small pieces, add other materials in the accessories, and knead it into a smooth dough. Add chopped cranberries and knead well and ferment to twice the size. This step can also be kneaded, directly for the next step of exhaust shaping. I was busy with lunch. When I finished, I saw that fermentation had begun, and there was no interruption of fermentation.
4 Take out the fermented dough, knead and exhaust. Twenty minutes later, the dough is divided into several pieces of equal size and rolled up into long strips.
5 Line up in the square. Leave proper expansion space in each middle. Secondary fermentation was carried out at room temperature. I put it in the oven, without using the fermentation function, and closed the oven door to ferment at room temperature. The indoor temperature is about ten degrees.
6 When the dough is twice as big, the dough is already crowded.
7 The surface can be cut with a sharp knife. The angle is arbitrary, so we dont need to pay attention to the angle and texture direction like the stick. Its okay not to draw.
8 Put it into the middle and lower layers of the oven and bake for about 30 minutes at 140 degrees above and below. It should be adjusted according to the actual oven temperature.
9 Take a look at the drawing state. Its inconvenient for me to break off and clap with one hand. The general effect is sauce.
10 The sweetness is acceptable to the general public, and it can be sweeter.
11 No butter, no need to knead to glove film

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