Cooking skills of raisin soft European bread

2. Accessories: water 130g, raisin 70g, salt 6g, olive oil 15g, liquid yeast 4 10g.

Step 3 practice:

(1) This is a liquid starter. The ratio of water to flour is 1: 1, 200 g of water, 200 g of medium-gluten flour, and dry yeast 1 g, and fermented in cold storage for 24 hours.

(2) Put all the materials except raisins into the basin.

(3) Mix the dough by hand, and the dough is very wet and sticky.

(4) Move to the chopping board and knead for 5- 10 minutes. Ordinary flour does not need to be excessively kneaded.

(5) Add raisins, wash the raisins with clear water in advance, and use kitchen paper to absorb moisture.

(6) After the raisins are kneaded evenly, the dough is kneaded round, covered with plastic wrap and fermented; Just put the dough directly on the chopping board.

(7) After about 40 minutes, flatten the dough by hand and fold it inward into 1/3.

(8) Turn the dough over, fold it again for three times, and cover it with plastic wrap to continue fermentation; Repeat this for 3 times with an interval of about 40 minutes each time.

(9) Finally, the dough is fermented to double the size.

(10) The dough is pressed and vented, divided into two parts, rounded, placed in a baking tray, and covered with plastic wrap for secondary fermentation.

(1 1) The room temperature is about 24 degrees, and the dough is fermented for about 90 minutes to double its size. Sprinkle dry powder on the surface of the dough, cut a hole at 1/3 of the dough with scissors, and then ferment for about 10 minutes. Preheat the oven to 220 degrees.

(12) Put the dough in the oven, spray water on the middle layer and bake for 30 minutes, then take it out and cool it on the grill.