Hello everyone! Today we use Pâte Fermentée to make a raisin bread
The bread is evenly coloured, and the overall brownish-red texture is very beautiful and attractive
Slowly fermented Pâte Fermentée and fully soaked raisins
With proper ingredients and technology
Can increase the flavour and taste of bread
It can also moisturize and delay the aging of bread
The bread still tastes moist and soft on the third day, fresh as ever!
The bread has very good drawing effect too
Can easily pull out slices of bread that are soft and light like feathers
It tastes moist, soft, and elastic
With every bite you can experience the rich taste of raisins and Pâte Fermentée
The amount of Pâte Fermentée is relatively small. It is recommended to make two or more at a time. The rest can be divided and frozen for 3 month.
75g bread flour, add 52g of cold water (water temperature is 3C in summer and 10C in winter)
Mix well to a soft dough without dry flour
When the dough is too dry and too wet, you can add a little flour or cold water to adjust
After covering, let the dough stand for 15-30 minutes at room temperature to fully hydrate the dough to produce gluten
Add 1/8 tsp instant yeast
Knead evenly
Add 1.5g table salt
Knead for about 5-6 minutes until the dough is smooth, soft and elastic
It can pull a relatively smooth thick film
After covering, ferment for 1 hour at room temperature 22-25C
After 1 hour, gently rub the old noodles to exhaust
Cover it and put it in the refrigerator to ferment for more than 12 hours before use
120g raisins add 30g water, mix well and soak
Stir 1-2 times in the middle
Cover it and put it in the refrigerator overnight for next day use
Add 550g bread flour
30g sugar
5g instant yeast
7g salt
40g condensed milk
Add 120g milk, 240g cold water (reserve 10% for adjustment)
The temperature of milk and water, 10-15C in winter, 3-5C in summer
Stir evenly at the lowest speed
Add the remaining cold water according to the water absorption of the dough
Stir well and refrigerate for 20 minutes to allow the flour to hydrate to produce gluten
This is the Pâte Fermentée fermented overnight
The interior is full of net-like structure and has a light wine aroma
Divide the Pâte Fermentée into small pieces and mix with the main dough
Stir evenly with low speed 2 gears, it takes about 2 minutes
Turn on medium speed 4th gear and knead for about 2-3 minutes
The dough with Pâte Fermentée is easy to develop the gluten, be careful not to over knead
When the opened membrane is translucent, relatively smooth and elastic, and the hole has rough jagged edges, add butter
Add 46g of softened butter
Use a scraper to cut the dough for easy mixing with butter
Stir at low speed 2 gears
Until all the butter is mixed into the dough, it takes about 3 minutes
Then turn to the 4th gear to knead
I kneaded for about 2-3 minutes
When the surface of the dough is relatively smooth, do windowpane test to check the state of the dough
When the dough is very elastic, you can pull out a thin, translucent membrane.
The membrane hole that I opened here still has some jagged teeth. You can continue to knead it at low speed for 1-2 minutes
This is the membrane that is pulled after 2 minutes of low speed kneading, smoother and more elastic
The kneading can be ended when there is a little jagged in the membrane hole
Pour in the soaked raisins twice
Mix the raisins with the dough by folding to prevent damage to gluten
Then mix the raisins and dough at the lowest speed for 30-60 seconds
Fold and mix again to distribute the raisins evenly into the dough
Fold and smooth the surface and put it in a greased basin
Fermented at 26C for 1-1.5 hours to 2double size after covering
Dip your finger with flour and poke a hole in the dough
If the dough does not rebound or shrink, the dough ferment just right, and the dough will collapse and if over ferment.
Divide evenly into 8 portions
Gently round until the surface is smooth
Cover and rest for 30 minutes
Roll the dough into a rectangle about 16x12cm
Turn the dough over, smooth side down
Gently fold 4 layers
Cover and relax for 10-15 minutes
Roll the dough into a strip
Turn it over and organize it into a 29cm long strip
The width is slightly smaller than the width of the baking box
Gently roll up 2.5-3 turns
Put the dough into the greased 9"x4"x4" baking pan in the same spiral direction
Cover and proof until 80% full
It takes about 1-1.5 hours at 26C
Bake at the lower layer for 32-36 minutes in an oven preheated to 180C/350F
Demoulding and cooling after baking
The bread is evenly coloured, and the overall brownish-red texture is very beautiful and attractive
Very soft and has a very good drawing effect too
Can easily pull out slices of bread that are soft and light like feathers
Slowly fermented Pâte Fermentée and fully soaked raisins
Both increase the flavour and taste of bread
It can also moisturize and delay the aging of bread
The bread is sealed and stored after it has cooled completely, and it is still very moist and soft on the third day
This bread tastes moist, soft and elastic
In every bite you can experience the rich taste of raisins and Pâte Fermentée
Every bite is an endless aftertaste...