Making method and formula of European soft bread

1. material: rye flour T85500, T 170500, 900g of water (need to be heated to 65℃), 22g of salt, 400g of medium seed dough and 400g of solid yeast.

2. Beating: Put rye flour, water (65C) and salt into a mixing tank and stir for about 65438 0 minutes to mix the materials. When the temperature reaches 45C, add medium-sized dough and yeast seeds, and stir with 1 and 1 for 5 minutes. Stir it up from the bottom of the mixing tank with a scraper, put it into the mixing tank, and mix the dough evenly with 1

3. Basic fermentation: take it out, put it in a turnover box, stick water on your hands, and flatten the dough surface slightly by hand. Put it at room temperature and wake it for 90 minutes.

4. Segmentation: Sieve a thick layer of T85 flour on the fermentation basket, divide 1200g dough with a scraper and put it into the fermentation basket.

5. Shaping: Invert the dough in the fermentation basket on the fermented cloth sprinkled with flour, quickly put the dough around the center, and gently circle it, taking care not to tear the dough. Put the dough in the fermentation basket, round face down.

6. Let it relax at room temperature for 20 minutes.

7. Baking: put it in an open-hearth furnace, sprinkle traditional T65 flour on the surface, spray steam once after the oven door is opened and once before it is closed, and bake at 250C for 70 minutes. (After the bread is colored, adjust the oven temperature to 220C and continue baking. ).