Whole wheat flour ran out, so I substituted other whole grains. ↓Experimental Version————Ingredients———— 175g Hetao high-gluten bread flour, 25g each of buckwheat/corn/millet flour, Water: High-gluten flour/buckwheat 100%, corn/millet 60% ~~Total water content 92%, resulting in a chapatta-like texture. 250g total flour, 2g dry yeast, 3g salt, 230g water, 5g sugar, a little honey, 5g peanut oil, 4 walnuts, pumpkin seeds, sunflower seeds…(roasted at 150℃ for better aroma), roasted flax seeds…or cranberries/blackcurrants, to taste.————Instructions———— Mix ingredients, stir with chopsticks or a spatula, cover with plastic wrap, and refrigerate for 40 minutes…(↓Wet hands to prevent sticking). Remove, grease the bottom of the bowl, stretch and fold 4 times, refrigerate for 30 minutes. Remove, fold twice… refrigerate for 1.5 minutes… Remove from the oven and let it return to room temperature for 30 minutes. Then preheat the oven to 230℃. Sprinkle flour on the work surface. Place the top of the dough in the oven and sprinkle flour on the bottom. Divide the dough into four portions and use a scraper to slightly gather the edges for a more regular shape. Place the portions upside down, with the bark-like texture on top, and place them on a baking sheet. Let them rest for 5-20 minutes (depending on their springiness). Spray water mist on the top rack of the oven, place the baking sheet on it, and spray water mist on the top rack of the dough. Bake at 230℃ for 7-8 minutes. Rotate the baking sheet and spray water mist on the top rack, continuing to bake for 3 minutes. Reduce the temperature to 210℃, rotate the baking sheet, bake for 3 minutes, then rotate again for 2-3 minutes… Each 130g dough ball will bake for a total of 15-16 minutes. Between the 8th and 10th minute, cover the heating element with a narrow strip of aluminum foil to prevent burning in the center. *For a small 10L oven, rotate the baking sheet several times later for even browning. For larger ovens, rotation is not necessary; adjust the baking time by covering with foil and checking the browning.
Materials
How to Make 30% Whole Grain and Nut European-Style Bread (Buckwheat Four-in-One Flour, No Kneading Required, Lazy Person's Choice)
Ingredients (weighed): 175g high-gluten flour + 25g each of buckwheat/corn/millet flour, 3g salt, 16g walnuts, 10g pumpkin seeds, 5g roasted flax seeds, a small amount of sunflower seeds.
Dissolve 2g of dry yeast in 30g of warm water and let it sit for 3 minutes. Add 5g of sugar to the flour and mix well. Add the yeast water and stir to form dough clumps. Pour in 100g of warm water and stir to form dough clumps again. Dissolve a little honey in 100g of warm water, first add 70g of water and stir to form a dough, then add the remaining 30g of water and stir well. Add 5g of peanut oil and stir with chopsticks or a spatula until well combined. With a high hydration level of 92%, no hand kneading is necessary.
Cover the dough with plastic wrap and refrigerate for 40 minutes for natural hydration and slow fermentation.
After refrigerating for 40 minutes, let the dough rise to 1/3 the height of the bowl. Remove the dough, lightly grease the bottom of the bowl to prevent sticking, dip your hands in oil or water, stretch and fold the dough 4 times, seal the seam side down, cover with plastic wrap, and refrigerate for 30 minutes to ferment.
After refrigerating for 30 minutes, remove the dough, fold it three times, cover with plastic wrap, and continue refrigerating for 1.5 hours to ferment.
After refrigerating for 1.5 minutes, remove the dough and allow it to return to room temperature for 30 minutes. After 30 minutes, the dough has expanded slightly, and air bubbles have appeared on the surface.
Sprinkle flour on the work surface, then sprinkle flour on the top of the dough. Turn the dough upside down and sprinkle flour on the bottom. Gently shape it into a regular shape and divide it into 4 portions. *Preheat the oven to 230℃ for 10-15 minutes before handling (in summer).
Slipper-like tree pattern... Spray water mist on the top rack of the chapatta oven, place the baking tray on it, spray water mist on the top rack of the dough, bake at 230℃ for 7-8 minutes, rotate the baking tray/spray water mist on the top rack, continue baking for 3 minutes; reduce to 210℃, rotate the baking tray and bake for 3 minutes, then rotate again and bake for 2-3 minutes... 130g/dough, bake for a total of 15-16 minutes. From the 8th to 10th minute, cover the heating element with a narrow strip of aluminum foil if necessary to prevent burning in the center. *For a Midea 10L small oven, rotate the baking tray several times later for even browning; larger ovens do not require rotating/covering with foil and adjust baking time according to browning.
These two taller ones continued to ferment for 15 minutes while baking the first batch.
One pound of dough makes four small European-style breads.
This saw has been used to cut steamed cakes before, but this is the first time it's been used to cut bread.
Soft and easily resilient inside
*If you're feeling lazy, you can leave the walnuts and pumpkin seeds raw, as they won't taste as good. So it's best to roast them beforehand at 150℃ for 4-6 minutes.
The gelatinous texture is truly delightful; the inside is soft and tender. After freezing... Microwave on high for 45 seconds to 1 minute to reheat. If you want a crispy outer shell, bake in a preheated oven at 180℃ for 2.5-4 minutes.
I reheated two of them at noon as my main meal.
It looks more appetizing when it's sunny during the day.
After spraying the surface with water mist and re-roasting, the outer shell becomes crispy and the inside is soft 😋. Walnuts and pumpkin seeds taste even better after being sliced thinly and re-roasted.
I tried dipping it in egg drop soup...mmm~ Next time I'll try a meat broth.
