“懒人”欧包 Lazy and Easy Sourdough Bread

Hello everyone, I'm Shan Xiao Ni First, I would like to wish you a happy new year It is said that a new year should be more diligent But because of the various things I prepared for the new year The time to make bread was squeezed a lot So I was a bit lazy I made a lot of lazy buns The so-called lazy European buns That is, the process and method are relatively simple Then maximize the use of time This tool to make the bread you like Maybe the bread made in this way looks a bit rough It may not be suitable for all environments But I think it's very convenient And through making this kind of bread recently I am also experimenting What is the limit of the fermentation of natural yeast bread? At the same time, whether the taste is controlled by time Or is it affected by other variables? First, let's share The method and process of making lazy European buns Very simple I tried two methods Generally, I start making it after dinner When you are busy It seems that only this time is yours The first method Is to mix all the ingredients Yes, there is no soaking Don't pay attention to the order Water, active yeast, salt, flour Mix into a dough without dry flour Then let it sit for about 40 minutes Then wet your hands Let's take a look at the dough first Very elastic There is one more thing to note here The main fermentation of natural yeast dough It started from adding yeast Of course it started very slowly At this time, we simply knead it into a smooth dough After that, I made two stretch folds About 45 minutes apart Then put the dough by the window A relatively cold place The second method Basically follow the conventional method Soak the flour first Then add yeast Add salt Knead the dough evenly After the first fold I used a sample bottle It is easier to observe the state of fermentation About the use of sample bottles Also inspired by other European bun bloggers I have a detailed explanation in the video of 100% whole wheat European bun Can refer Before going to bed at night I folded the dough again That is, this dough is folded twice in total Then put it by the window About 67-68 degrees 19-20 degrees Celsius Wake up the next morning Take a look at the dough Wow, the whole glass box is full Remember the European bun we usually make I won't send it to this extent before shaping There are a lot of bubbles on the surface of the dough My first question is Will it be over-fermented? Take out the sample bottle It's basically twice as big That is to say, it has grown 100% The first step is to take out the sample bottle Then we turn the dough upside down Sure enough, it is very sticky It's not as easy to pour out as usual I feel that its interior is full of gas and lighter At this time, you can use a scraper to scrape around It's easier to pour out the dough Don't waste the small dough in the sample bottle Put it directly on top of the large dough Shape together The dough is very soft at this time It's also sticky You can sprinkle more flour to prevent sticking If you really don't want to shape it at this time There is another option Sprinkle a lot of flour directly Then divide it Make bread like ciabatta After shaping I will still put it in the refrigerator and refrigerate it The time to refrigerate depends on your own time table I refrigerated it for an hour when it was short It's just the time to preheat the oven Five hours if it's long That is to say, after this dough is shaped I won't refrigerate overnight Just bake it the day Let's take a look This is a dough that has been fermented for 13 hours Obviously bigger There are a lot of bubbles on the surface But the shaping is still relatively smooth Take the dough out of the refrigerator Gently press with your fingers The speed of rebound is like this For European buns It should have reached a very sufficient stage But I don't think this can be considered over-fermenting But it seems to have reached a critical point What do you think? When I cut the bun I feel that the inside of the dough is full of gas After cutting Send it to the oven as soon as possible The bread is out of the oven It's really a soft bread Take a look back The dough that has been fermented for 11 hours When I cut the bun I feel that the dough is still very tight It's not like the dough that has been fermented for 13 hours After cutting It feels very loose The finished product of the bread Whether it's the appearance or the inside I think I'm quite satisfied Only fold it twice A bread with the highest degree of fermentation Finally, let's look at the bread made in the simplest way Mix all the ingredients at the beginning Only fold twice Although the hole is relatively large Not so uniform But think about it I operate this dough so little I didn't help him build the gluten But he has given me such a good performance Can you ask for more? Summarize a few thoughts on making lazy European buns The first is the long-term room temperature fermentation The temperature can't be too high So I think it's more suitable for winter Although the fermentation time is very long But the taste of the bread There is no obvious acidification The second is because of the overnight fermentation Reduce the proportion of some yeast It's easier to avoid over-fermentation I used 15% yeast here Usually I make European buns Generally used up to 20% The third is to choose as much flour as possible High protein content About water content The final water content here is 83% A little lower than usual According to the water absorption of the flour Reduce the water content appropriately This helps to extend the fermentation time Next, I will share delicious food with my family on the weekend Thank you for watching If you want to be lazy occasionally Then try it Also welcome to leave me a message and comment Share your experience See you next time