蔓越莓奶酪欧包#免揉面包 #面包
面团：
高筋面粉200g
全麦面粉50
盐4.5g
水185g
干酵母1g
蜂蜜15
蔓越莓和奶酪适量
步骤：
1所有材料混合均匀
2 20分钟折叠一次，共折叠4次
3 室温发酵到体积2倍大
4 整形，放入冰箱冷藏发酵一晚，第二天提前最高温预热铸铁锅
5 发酵好的面团取出割口
6 烘烤：250度，铸铁锅加盖烘烤15分钟，取盖后降低温度200度再烘烤10分钟
Dough:
200g high-gluten flour,
50g whole wheat flour,
4.5g salt,
185g water,
1g dry yeast,
15g honey
cranberries and cheese to taste
step:
1 Mix all ingredients well
2 Fold once in 20 minutes, a total of 4 folds
3 Ferment at room temperature to double the volume
4 Shaping, put it in the refrigerator to refrigerate and ferment overnight, and preheat the cast iron pot at the highest temperature in advance the next day
5 Take out the fermented dough
6 Baking: 250 degrees, cover the cast iron pot and bake for 15 minutes, then lower the temperature to 200 degrees and bake for 10 minutes after removing the cover
5 мар 2023
