【实验】酵头活力面包实验--天然酵种芝麻葱香面包，欧包版“葱油饼”（附两款完整割包视频）Scallion&Sesame Sourdough bread

Hello everyone, this is Shan Xiao Ning What does your favorite European bun look like? Is it thick on the outside and soft on the inside? Or is it a huge hole or an even air hole? Give me 7 days to see if I can plant the grass of the European bun and plant it on the field In 7 days, you can also make a delicious European bun The process of making the European bun is actually the process of giving the dough time The time it takes to soak the flour today is longer, about 2 hours You can see that the gluten has formed after soaking the flour Let's talk about the yeast Today's yeast has grown about twice as much In fact, this yeast has already passed the peak You can see that its state is rather fluid What will happen to the dough if the yeast is not active enough? Let's continue to observe Today we are going to make a sesame and scallion European bun It's a bit like a scallion pancake with a little sesame and scallion on top of the basic European bun recipe I have shared the basic European bun recipe and process in detail before You can click to watch What's going on? I made a mistake that I have never made before I forgot to put the dough in the fridge I've been lying in the room temperature for almost 12 hours I almost dug out the fermentation basket Let's bake it with my head I can't cut the bun anymore Otherwise, it will be like a balloon that has run out of air It will flatten all of a sudden Then bake it directly My mood is also like a balloon that has run out of air It's out of the oven Oh my god Do you want to see what it looks like inside? Are you ready? The outer shell is over-fermented The yeast in the back is no longer active And then the one in front It only bakes the whole shell So it's very burnt and very black If I use this temperature, it won't be so burnt Look at this place This hole in a big circle Look at the yeast inside It seems to be able to see this kind of fermentation It still wants to grow very hard But there is no power So I think fermentation to 50% to 80% It should be good Like this is an extreme situation It's been almost 12 hours I didn't forget to put it in the fridge But it's still very fragrant Although I'm not a bread expert But it's my first time making such an ugly bun I'm really sorry Then I kneaded another dough Same recipe But it feels better 78% water content Basically not sticky at all I think the yeast is more active than the first one Let's cut it open and have a look There is no such exaggerated hole inside the bread But some places are still tight Not very satisfied Let's do another one This time the yeast has grown nearly 3 times The vitality is not bad Look at the state, it's more viscous Not that kind of fluid This feeling is more right Let's take a look at the dough before shaping The time of main fermentation is almost the same as the first dough But there is a curve in the box Compared with the first dough, it is easy to see the difference This has a lot to do with the vitality of the yeast The recipe for this dough is the same as the first two Because the black sesame seeds in the house were made by me Let's use the original flavor In order to enhance the elasticity of the dough I added a pre-shaping Let's take a look at the state of the dough the next day There is a difference in the height of the second dough in the basket I think there are two reasons One is that the vitality of the yeast is different The other is that the pre-shaping is increased Make the dough more powerful Autumn is here Let's cut a leaf Crispy skin, fuller appearance I think it's better than the second one In the past, I always made oval-shaped European buns After this experiment, I found that Compared with the oval shape The round shape is a little bit weaker in terms of external explosive force or internal tissue Try again This week's European bun journey is over Which one do you like the most? In fact, I can't say which one is the best They are all delicious to me Even the first black egg that failed Thank you for watching If you like, please subscribe to my channel Let's make bread and play with dough