Ingredients
Polish species
French special powder (Auburn Flour Hui)
200g
Low sugar instant yeast
1g
water
200g
Salt
French specific powder (Showa Industry CDC)
800g
None
500g
malt extract
3g
Low sugar instant yeast
4g
The method of using Polish magic sticks
- Make Polish seeds one day in advance: manually stir until there is no dry powder, surface temperature 24, 28 ℃ 78% for 1 hour, then refrigerate overnight
- Stir the main dough, slowly mix the water flour and malt extract until there is no dry powder, let it stand for 1 hour for hydrolysis, and then stir again. Add Polish seeds and stir slowly for 2 minutes, then add low sugar instant yeast and stir slowly for 2 minutes. Add salt and stir slowly for 3 minutes, then turn to fast for 30 seconds to complete the stirring.
- The finished surface temperature is 22 ℃, and the fermentation environment is 78% at 25 ℃. Flip for 60 minutes.
- Divide 350g into pillows and let them stand at 25 ℃ for 30 minutes.
- Make a 55cm long stick and place it on canvas in a 28 ℃ 80% environment for fermentation for about 60 minutes.
- After fermentation, transfer to an oilcloth and cut 5 cuts. Heat up to 260 degrees Celsius and down to 200 degrees Celsius, steam for 2 seconds, and bake for 25-27 minutes
- finished product
- finished product
