Formula and method of homemade bread

Ingredients: bread blank: high-gluten flour 180g, bread blank: sugar 15g, bread blank: low-gluten flour 45g, bread blank: yeast 2g, bread blank: salt 2g, bread blank: ice water (ice water is recommended in summer) 120g, bread blank.

Accessories: decorative materials: 30g unsalted butter, salt 1g, 20g garlic and a little shredded seaweed.

1. Put all the materials in the bread blank except butter into the chef's bucket. First, stir at a low speed of 1 for 2 minutes, then adjust to the third gear when there is no dry powder, and knead the dough for about 8 minutes until it reaches the expansion stage.

2. Add butter to the bread blank, knead the dough at the second speed first, and mix the butter and dough evenly.

3. Knead the dough at the fifth speed 10 minute until the surface of the dough becomes particularly fine and smooth. At the same time, you can pull out a transparent and elastic glove film, pierce the film with your fingers to show smooth holes, put the dough into a chef's bucket, cover it with plastic wrap, and ferment at room temperature.

4. In about 40 minutes, the dough is fermented to twice the size. Poke your finger with a little flour. If the hole does not rebound or retract, the fermentation is complete.

5. After the dough is fermented, it is vented first, then divided into 6 equal parts, and relaxed for about 15 minutes.

6. Roll the loose dough into an oval shape with a rolling pin.

7. After turning it over, roll it from one end to the other and press it thinner with your fingers at the convergent position.

8. After rolling, face down, roll all the remaining dough according to this method and put it on a baking tray covered with oil-absorbing paper for secondary fermentation.

9. Take advantage of the secondary fermentation time of bread blank, chop garlic into mud, and fully mix it with butter and salt.

10. Put the prepared garlic sauce into a paper bag and cut a small mouth.

1 1. After about 40 minutes, the bread blank is fermented.

12, cut a hole on the surface of the bread blank.

13. Squeeze the garlic sauce in the paper bag at the incision.

14, sprinkle a little seaweed silk.

15, put in the middle and lower layers of the preheated oven, bake at 170℃ for 18 minutes.

16, finished product.